Crunchy, a little bit spicy, a little bit sweet, and a whole lot addictive. These quick (we’re talking 30 minutes people, anyone can do it!) pickle cucumbers and scallions are great topped on any of our favorite Witten Kitchen dishes like my Beef Bulgogi or simple Roasted Chicken. Save your leftovers because they are a perfect topping for salads, burgers, or any grilled meat & fish.
Quick Pickled Korean Cucumbers & Scallions
Prep Time
Cook Time
Total
Servings
Ingredients
- 1 medium-sized English cucumber, peeled and thinly sliced (use a mandolin if available)
- 1 tsp. rice wine vinegar
- 1 tsp. sugar or agave
- ¼ tsp. fish sauce
- ½ tsp. Gochugaru or Korean Chile Flakes (found at your local grocer in the Asian isle or at a speciality food store)
- 3 large scallions, white and light green parts, chopped
Let's go
- Clean, peel, and thinly slice cucumber using a mandolin or with a knife. Chop the Scallions
- In a bowl, combine all other ingredients.
- Add in the cucumbers and scallions, mix and allow to pickle in the refrigerator for 30 minutes or however long you can.
- Serve chilled or at room temperature with our Beef Bulgogi and Kimchi-Veggie Stir fry Bowl