Spicy Pickled Cucumbers
ID: 4cfd22ff...
This is a recipe for spicy pickled cucumbers made easily in a plastic bag just by slicing and marinating. By using both gochujang and doubanjiang, you can enjoy not only a spicy kick but also a deep richness and umami, making it the perfect side dish for rice or a snack for drinks.
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🍳 Cooking Flow
Remove the harshness from the cucumbers and cut them into 1–1.5cm rounds. → Place the cucumbers and salt in a plastic bag, massage them, let sit for 10 minutes, and squeeze out the excess moisture. → Remove the seeds from the chili pepper and slice it into rings. → Add the cucumbers, chili, and all seasonings into the plastic bag and rub well. → Remove the air, seal the bag, and marinate in the refrigerator for 30 minutes.
Cooking Steps
Brief Cooking Order
Remove the harshness from the cucumbers and cut them into 1–1.5cm rounds. → Place the cucumbers and salt in a plastic bag, massage them, let sit for 10 minutes, and squeeze out the excess moisture. → Remove the seeds from the chili pepper and slice it into rings. → Add the cucumbers, chili, and all seasonings into the plastic bag and rub well. → Remove the air, seal the bag, and marinate in the refrigerator for 30 minutes.
Introduction
This is a recipe for spicy pickled cucumbers made easily in a plastic bag just by slicing and marinating. By using both gochujang and doubanjiang, you can enjoy not only a spicy kick but also a deep richness and umami, making it the perfect side dish for rice or a snack for drinks.
Step 1
Cut off about 1.5cm from the stem end of the cucumber and rub the cut surfaces together for about 30 seconds to 1 minute to remove the harshness. Cut off the other end slightly as well, and slice the cucumber into 1–1.5cm rounds.
Step 2
Place the sliced cucumbers and salt (1/2 tsp) into a plastic bag and coat evenly. Remove the air, seal the bag, and let sit for 10 minutes to draw out moisture.
Step 3
Cut the chili pepper in half, remove the seeds, and slice into rings using kitchen shears or a knife.
Step 4
After 10 minutes, drain the cucumbers in a colander and firmly squeeze out the moisture by hand. Wipe any excess moisture from the inside of the plastic bag with a paper towel.
Step 5
Return the drained cucumbers to the plastic bag and add the soy sauce (1 tbsp), vinegar (1 tbsp), sugar (2 tsp), grated garlic (1/2 tsp), doubanjiang (1/2 tsp), gochujang (1 tsp), sesame oil (1 tbsp), and sliced chili pepper.
Ingredients List
Important Notes
The stem end of the cucumber can be bitter; cutting off about 1.5cm and rubbing the cut surfaces together helps remove bitterness and grassy flavors for a better result. 💡
After salting, be sure to squeeze the moisture out of the cucumbers thoroughly so that the flavors of the seasonings are not diluted and can soak in well. ⚠️
Combining the sharp heat of doubanjiang with the sweet and savory richness of gochujang creates an addictive, deep flavor. 🍳
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