Korean Pickled Cucumber Recipe

Korean Pickled Cucumber Recipe

600g cucumber

2 stalks spring onions

3 tbsp vinegar

1 tbsp sesame seeds (fried)

2 tbsp sesame oil

3 tbsp sugar

1 tbsp sugar

1 tbsp chili powder

1 tbsp light soy sauce

1 tbsp chopped garlic

1 tsp pepper

Method:

Cut the cucumber into halve and sliced thinly. cut spring onions into 4 cm length. Add all the sauces, vinegar, garlic in a mixing bowl and mix well. Add in sliced cucumber and spring onions. Mix well. To serve chilled, leave in refrigerator for over an hour. If not, can be kept for a few days in refrigerator.