• 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