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