Get ready to transform ordinary cucumbers into a flavor explosion that will make your taste buds dance! These Miso Gochujang Cucumber Pickles are not just another side dish – they're a culinary adventure that combines the umami depth of miso, the fiery kick of gochujang, and the crisp freshness of cucumbers in one mind-blowing recipe. Whether you're a seasoned home cook or a curious food enthusiast, this quick and easy pickle will elevate your meals from ordinary to extraordinary in just minutes!
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: Asian
Serves: 4 servings
Ingredients
- 2 cucumbers, thinly sliced
- 2 tablespoons miso paste
- 1 tablespoon gochujang
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 1 teaspoon sesame oil
- Salt to taste
Instructions
- Begin by preparing the cucumbers. Slice them thinly, using a mandoline or sharp knife, to ensure even thickness and to help them pickle quickly. Place the sliced cucumbers in a colander set over a bowl or sink.
- Sprinkle salt over the cucumbers, making sure they're evenly coated. Let them sit for 10-15 minutes to allow the salt to draw out excess water and help the pickling process.
- After the cucumbers have sat for 10-15 minutes, rinse them under cold running water to remove excess salt. Pat them dry with paper towels to remove excess moisture.
- In a small bowl, whisk together the miso paste, gochujang, rice vinegar, sugar, and sesame oil until smooth. Taste the mixture and adjust the seasoning as needed.
- In a large bowl, combine the cucumber slices and the miso-gochujang mixture. Toss to coat the cucumbers evenly, making sure they're fully submerged in the pickling liquid.
- Cover the bowl with plastic wrap or a lid, and refrigerate for at least 15 minutes to allow the flavors to meld and the cucumbers to pickle.
- After the pickles have chilled, give them a good stir and adjust the seasoning if needed. Serve the Miso Gochujang Cucumber Pickles chilled, garnished with sesame seeds or chopped green onions if desired.
Tips
- Slice Matters: Use a mandoline or a very sharp knife to ensure uniform, thin cucumber slices. Consistent thickness helps the pickling process and ensures even flavor absorption.
- Salt is Your Friend: Don't skip the salting step! This technique draws out excess moisture, creating crunchier pickles with concentrated flavor.
- Adjust to Taste: The magic is in the balance. Feel free to tweak the miso-gochujang mixture – add more gochujang for heat or a touch more sugar for sweetness.
- Chill for Maximum Flavor: While you can eat these pickles immediately, letting them sit in the refrigerator for at least 15 minutes allows the flavors to meld beautifully.
- Garnish Creatively: Sprinkle with toasted sesame seeds or chopped green onions for an extra layer of texture and flavor.Pro Tip: These pickles are not just a side dish – they're a versatile condiment that can jazz up sandwiches, rice bowls, and even grilled meats!
Nutrition Facts
Calories: 35kcal
Carbohydrates: 7g
Protein: 1g
Fat: 1g
Saturated Fat: g
Cholesterol: 0mg
