Crisp cucumber and Korean radish pickles.
Mixing & Dressing⏱ 40min👥 4 servings
Ingredients
- Cucumber.
- New Sugar (for pickling).
- One-quarter of a pear.
- 1/2 carrot.
- 1 teaspoon of salted shrimp.
- Gochugaru.
- Salt (for pickling/brining).
Instructions
1
Cut the cucumbers into small cubes, approximately 1 to 1.5 cm in size, resembling dice shapes.
2
Place the sliced cucumbers in a bowl with the New Sugar (or sugar and salt), and marinate for about 30 minutes, flipping them over once halfway through.
3
Grate one-quarter of a pear finely using a grater and set aside.
4
Cut half a carrot into bite-sized pieces.
5
Finely chop one tablespoon of salted shrimp with scissors.
6
After pickling the cucumbers for 30 minutes, rinse them thoroughly in water and then place them in a sieve to drain completely.
7
Combine the drained cucumbers with gochugaru (Korean chili powder), pureed pear, finely chopped salted shrimp, and grated carrot. Mix thoroughly to create the filling.