Korean Cooking and Cuisine

The following is another one of the MR's favorite side dishes. It's also surprisingly easy to make as well.



First grab some cucumbers. Don't ask me what kind these are, I just call them Korean cucumbers. =P Wash them thoroughly with some salt. I just put some salt in my palm and scrub the cucumbers.



Pack the cucumbers tightly together in a container.



Meanwhile, bring a pot of water (approximately 10 cups) to a boil and add a little less than a cup of sea salt. Boil until all the salt dissolves and then turn off the heat and let it cool down completely.



After the salt water has cooled completely, pour it over the cucumbers and use something to press the cucumbers down into the water. I obviously had to improvise (last time I used a heavy bowl) and used the screen and some spoons.



You can actually make life a lot easier by using a pickle press. I finally bit the bullet and purchased one today.



After you're done, just let the pickles sit for a few days and you will be ready to serve.



DAY TWO - This is how the pickles have changed color already in two days. It will probably be ready in another 4-5 days. I will update with more pictures during the process.


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I actually had some store bought salted cucumbers in my fridge so I decided to season it for this blog. First WASH all the pickles under cold water.



Then slice all the cucumbers thinly like so...



Then use a cheesecloth to SQUEEZE all the juices out of each and every pickle.



Then season it with a little bit of red pepper powder, minced garlic, sesame oil, sesame seeds and some green onions.



Mix it all around...



And you're ready to eat! Enjoy~