This is my version the Korean cucumber salad, I serve it as a pickle as it makes a great accompaniment to my Korean garlic noodle.
Very quick to make from 4 ingredients. Apple cider vinegar, caster sugar, chilli flakes and cucumber.
First prep the marinade – combine the caster sugar, chili flakes and Apple cider vinegar together in a jar – put a lid on and shake to thoroughly to mix them all together. Put to one side.
Take the cucumber and slice down the middle end to end. Using a spoon remove all the seeds and water along the middle of the cucumber.
Now slice the cucumber halves and place in a lidded container large enough to take all the cucumber. Add the marinade and gently move the cucumbers about to completely coat them in the marinade.
Will keep up several days. Serve in a bowl as a pickle side.
Korean Cucumber salad
Ingredients
- 1 cucumber
- 2 tsp chilli flakes
- 1 tbsp caster sugar
- 3 tbsp Apple cide vinegar or rice wine vinegar
Method
- Very quick to make from 4 ingredients. Apple cider vinegar, caster sugar, chilli flakes and cucumber.
- First prep the marinade – combine the caster sugar, chili flakes and Apple cider vinegar together in a jar – put a lid on and shake to thoroughly to mix them all together. Put to one side.
- Take the cucumber and slice down the middle end to end. Using a spoon remove all the seeds and water along the middle of the cucumber.
- Now slice the cucumber halves and place in a lidded container large enough to take all the cucumber. Add the marinade and gently move the cucumbers about to completely coat them in the marinade.
- Will keep up several days. Serve on a bowl as a pickle side.
Nutrition
(All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more).