Korean-Style Spicy Pickled Cucumber and Carrot
A quick Korean pickle with a spicy, garlicky kick, ready in minutes but even better after a few hours in the fridge.
Ingredients
- 1 carrot about 200g
- 1 whole cucumber about 180g
FOR THE MARINADE
- 2 tbsp gochugaru Koreanchilli powder
- 2 tbsp gochujang Korean chilli paste
- 2 tbsp finely chopped garlic
- 2 tbsp maple syrup or honey or sugar
- 1 tbsp sesame oil
- 1 tbsp fish sauce
- 1 tbsp white sesame seeds
Instructions
- Prepare the vegetables: Trim the ends off the cucumber and cut into long strips. The seedy centre tends to release more water, so you can remove it for a better texture. Grate or slice the carrot into strips, hand-slicing gives a better texture than grating.
- Mix: Toss the sliced cucumber and carrot with the marinade until well coated.
- Serve: Enjoy right away, or for even better flavour, let it sit in the fridge for a few hours.
If you'd like to remove the raw taste from the cucumber and carrot, blanch them in boiling water for 1 minute first. Leave to cool before slicing into strips.
Video
Notes
You can salt the cucumber for a few minutes beforehand to draw out excess moisture and help it take on more flavour, but the marinade sauce itself is already so flavourful that this step can be skipped.
