Recipe courtesy of Food Network Kitchen

Korean-Inspired Pickled Cucumbers

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These spicy pickled cucumbers are inspired by oi muchim, a Korean side dish of sliced cucumbers mixed with seasonings--specifically gochugaru, or Korean-style red pepper powder. You can enjoy these cucumbers on their own as a crunchy snack or work them into sandwiches, noodle dishes and more.
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  • Level: Easy
  • Total: 45 min
  • Active: 15 min
  • Yield: Makes about 1 1/2 cups
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  1. Toss the cucumber with the red pepper flakes, sugar and salt in a medium bowl until well combined. Cover with plastic wrap and let "cure" at room temperature, tossing halfway through, until the cucumber has softened and released some liquid, about 30 minutes. Transfer to a colander and drain well (do not rinse).
  2. Whisk together the rice wine vinegar, sesame oil, fish sauce and garlic until combined. Pour over the cucumber mixture, add the sesame seeds and toss until well combined. Enjoy immediately or refrigerate in an airtight container for up to 5 days. 
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