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Hae’s Korean Quick Pickled Cucumbers

Hae’s Korean Quick Pickled Cucumbers
Lately, I've been eating this combination on repeat: 
  • Fire Cracker
  • Vegan cashew cheese
  • Hae’s Korean quick pickled cucumbers

      Even though I’m the “cook” in the family, there are a handful of kitchen staples my wife, Hae, makes. This is a Min family recipe and I might be the first one to really write it down. Hae eats these pickles with rice and nori for a fresh snack. 

      I’ve been adding them to anything I can think of. The combination above is one of my favorite snacks! It’s so so good. Add a mixed green salad and you’ve got a meal! I made my own cashew cheese from the Moon Juice cookbook, but any cream cheese spread would be delicious.

      Hae’s Korean Quick Pickled Cucumbers Recipe

      Start with:

        • 1 lb persian cukes sliced into coins
        • 1 tsp salt

        +Toss together and set aside in the fridge for 15 minutes

        +Drain rendered water then add juice of half a lemon (lime or yuzu also works!)

        Then mix in:

          • 1 tbsp toasted sesame seed
          • 1 tsp togarashi (or a pinch or two of cayenne pepper)
          • 1 tsp sesame oil
          • 2 dashes coconut aminos (or a pinch or two of sugar)
          • 1 clove garlic, minced

        +Serve right away, keeps in the fridge for a week or so