Korean-style Pickles

Korean-style pickles are a vibrant and tangy vegetarian appetizer that adds a refreshing crunch to any meal. This dish beautifully marries the flavors of sweet, sour, and umami, making it a perfect accompaniment to rice or noodles.

Ingredients

• Cucumber - 200 grams
• Carrot - 100 grams
• Radish - 100 grams
• Salt - 1 teaspoon
• Sugar - 2 tablespoons
• Rice vinegar - 100 ml
• Soy sauce - 1 tablespoon
• Garlic - 2 cloves, minced
• Sesame oil - 1 teaspoon
• Chili flakes - 1/2 teaspoon (optional)
• Green onion - 1 stalk, chopped (for garnish)

Steps

1. Wash the cucumber, carrot, and radish thoroughly. Cut the cucumber into thin slices, the carrot into matchsticks, and the radish into thin rounds.
2. In a mixing bowl, combine the sliced cucumber, carrot, and radish. Sprinkle with salt and toss to coat. Let it sit for 15 minutes to draw out moisture.
3. After 15 minutes, rinse the vegetables under cold water to remove excess salt. Drain well.
4. In a separate bowl, whisk together the sugar, rice vinegar, soy sauce, minced garlic, sesame oil, and chili flakes (if using) until the sugar dissolves.
5. Add the drained vegetables to the vinegar mixture and toss to coat evenly. Let the mixture marinate for an additional 10 minutes.
6. Serve the pickles in small bowls, garnished with chopped green onion.

Nutrition

• Calories: 80
• Protein: 2 g
• Carbs: 15 g
• Fiber: 3 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 3 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 2.5 g
• Water: 0.1 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• Low in calories, making it a healthy appetizer option.

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