Pickled Cucumber with Ginger (Korean side dish)

These measurements are approximations… This is the type of dish that you can whip up quickly before dinner and serve as a light side dish, perfect next to rice or another carb.

Pickled Cucumber with Ginger (Korean side dish)

1 cucumber, thinly sliced (mandolines are perfect for this)
1 tablespoon soy sauce
2 teaspoons rice vinegar
dash of sesame oil
2 teaspoons finely grated ginger
freshly ground salt and pepper, to taste
1 teaspoon sugar
1/2 teaspoon chili powder
10-15 basil leaves, chopped
Toasted sesame seeds (optional)

Sprinkle the cucumbers with salt, let them sit for a few minutes, then rinse. Mix everything but the cucumbers and sesame seeds (if using) together. Add the cucumbers and let them marinate for 5-10 minutes. Top with the sesame seeds (optional) and eat!

2 Comments on Pickled Cucumber with Ginger (Korean side dish)

  1. ChocolateCoveredVegan
    16 August, 2008 at 11:44 pm (8 years ago)

    Mmm I love Korean food (and anything with ginger).

  2. Jude
    20 August, 2008 at 12:07 am (8 years ago)

    I don’t have too many recipes for korean pan chan so I always like coming across recipes like this. thanks!