Chogye Jangajji

Chogye Jangajji is a refreshing and tangy Korean pickled cucumber dish, perfect as a light appetizer. It combines the crispness of cucumbers with a sweet and spicy marinade that awakens the palate.

Ingredients

• Cucumbers - 200 grams
• Sea salt - 1 teaspoon
• Rice vinegar - 3 tablespoons
• Honey - 1 tablespoon
• Gochugaru (Korean red pepper flakes) - 1 teaspoon
• Garlic - 1 clove, minced
• Sesame oil - 1 teaspoon
• Sesame seeds - 1 teaspoon

Steps

1. Wash the cucumbers thoroughly and cut them into thin slices.
2. In a bowl, sprinkle the cucumber slices with sea salt and let them sit for 15 minutes to draw out excess moisture.
3. In another bowl, combine rice vinegar, honey, gochugaru, minced garlic, and sesame oil to create the marinade.
4. After 15 minutes, rinse the cucumber slices under cold water to remove excess salt and pat them dry with a paper towel.
5. Add the cucumber slices to the marinade and mix well to ensure all slices are coated.
6. Let the cucumbers marinate for at least 15 minutes before serving, allowing the flavors to meld.
7. Serve chilled, garnished with sesame seeds.

Nutrition

• Calories: 60
• Protein: 1 g
• Carbs: 14 g
• Fiber: 1 g
• Sugar: 5 g
• Sodium: 250 mg
• Cholesterol: 0 mg
• Total Fat: 2 g
• Saturated Fat: 0 g
• Unsaturated Fat: 2 g
• Water: 0.15 L

Health Benefits

• Low in calories, making it a great snack for weight management.
• Rich in antioxidants from the cucumbers and garlic, promoting overall health.

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