Korean Pickled Cucumbers

Korean pickled cucumbers, known as 'oi kimchi', offer a refreshing and tangy crunch that elevates any meal. This simple yet flavorful appetizer is perfect for those looking to explore authentic Korean flavors in a vegetarian dish.

Ingredients

• Cucumbers - 2 medium-sized
• Salt - 1 teaspoon
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Sugar - 1 tablespoon
• Rice vinegar - 3 tablespoons
• Soy sauce - 1 tablespoon
• Sesame oil - 1 teaspoon
• Red pepper flakes - 1 teaspoon (adjust to taste)
• Green onion - 1 stalk, chopped
• Sesame seeds - 1 teaspoon (for garnish)

Steps

1. Wash the cucumbers thoroughly and slice them into thin rounds, about 0.5 cm thick.
2. In a mixing bowl, sprinkle the sliced cucumbers with salt and let them sit for about 10 minutes to draw out excess moisture.
3. In another bowl, combine minced garlic, grated ginger, sugar, rice vinegar, soy sauce, sesame oil, and red pepper flakes. Mix well until the sugar dissolves.
4. After 10 minutes, rinse the cucumbers under cold water to remove excess salt and drain well.
5. Add the drained cucumbers to the bowl with the dressing and toss to coat evenly.
6. Let the mixture marinate for about 5 minutes, allowing the flavors to meld.
7. Serve the pickled cucumbers in a bowl, garnished with chopped green onions and sesame seeds.

Nutrition

• Calories: 50
• Protein: 1 g
• Carbs: 10 g
• Fiber: 1 g
• Sugar: 3 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 2 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 1.5 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins and minerals, particularly vitamin K and potassium.
• Low in calories, making them a great snack for weight management.

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