Korean Pickled Cucumbers

*Crowd Favorite!

This hands down is my most requested recipe so far! The traditional name for this Korean side dish is called Oi Kimchi (pickled cucumbers). It is often eaten in Korean meals with rice, meat, and other vegetable sides. After living in Korea, I tried so many recipes to find the right one that reminded me of how the sweet Korean grandmas would make it in their home. After coming across Judy Joo’s version of this recipe, I knew I had found what I was looking for and have adapted it to make it quick and easy. It is super simple but it packs a punch!

Ingredients:

• 5 Persian cucumbers, sliced into discs

• 1/2 cup rice vinegar

• 1 tsp. kosher salt

• 1.5 tsp. sesame oil

• 1 tsp. minced garlic

• 2 tsp. sugar

• 1.5 tsp. gochugaru (korean red pepper flakes)

Mix ingredients together and let sit for 30 minutes to 1 hour before serving, stirring occasionally. Store in refrigerator up to 3 days.

3-5 servings

Enjoy!