Korean Cucumber Pickle

Name: Korean Cucumber Pickle
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Korean, Asian
Ingredients: 1 pinch pinch of cayenne pepper; 473 milliliters israeli or kirby cucumbers, peeled and thinly sliced (about; 2 cloves garlic, crushed and peeled; 1 Tbsp rice vinegar; 1 teaspoons salt; 1 scallion, white and light green parts, thinly sliced; 2 teaspoons sesame oil; 2 teaspoons soy sauce

Korean Cucumber Pickle might be just the Korean recipe you are searching for. This recipe serves 4. Watching your figure? This gluten free and vegan recipe has 31 calories, 1g of protein, and 2g of fat per serving. From preparation to the plate, this recipe takes about 45 minutes. Head to the store and pick up salt, rice vinegar, garlic, and a few other things to make it today.

Ingredients

Servings:

1pinch

pinch of cayenne pepper 473milliliters

israeli or kirby cucumbers, peeled and thinly sliced (about 2cloves

garlic, crushed and peeled 1Tbsp

rice vinegar 1teaspoons

salt 1

scallion, white and light green parts, thinly sliced 2teaspoons

sesame oil 2teaspoons

soy sauce

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Korean works really well with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The David & Nadia Chenin Blanc with a 4.2 out of 5 star rating seems like a good match. It costs about 36 dollars per bottle.