Tangy and Sweet Cucumber Pickles (Chogwa)
Make Refreshing Cucumber Pickles (Chogwa) to Stimulate Your Appetite
This recipe is a modern interpretation of ‘pickled vegetables’ found in the Joseon Dynasty cookbook ‘Jeongjoji’. With simple ingredients and an easy process, it’s a delightful dish that’s perfect for those who love vinegary flavors. The crisp texture and tangy-sweet taste make it an excellent side dish for rice, a topping for noodles, or a flavorful accompaniment to any meal. Inspired by volume 4 of ‘Jeongjoji’ by Master Seo Yu-gu, this recipe brings a taste of tradition to your table. Enjoy this refreshing delicacy that’s sure to boost your appetite, especially during warmer months!
Ingredients- 1 cucumber
- 1 knob of ginger (about 1 cm)
- 1/2 bowl of vinegar (approx. 80ml)
- 1/2 bowl of sugar (approx. 80g)
Cooking Instructions
Step 1
Begin by thoroughly washing the cucumber, as we’ll be using its peel. Scrub it well under running water, using baking soda or coarse salt to remove any dirt or residue. This ensures you get all the nutrients from the skin.
Step 2
Trim off both ends of the cleaned cucumber. These ends can sometimes have a less pleasant texture, so it’s best to remove them.
Step 3
The original recipe suggests slicing small cucumbers into two pieces. For a standard-sized cucumber, it’s best to cut it into three equal sections first. This makes subsequent slicing more manageable and results in a more appealing shape.
Step 4
Once the cucumber is in three sections, cut each section in half crosswise. This will create bite-sized pieces.
Step 5
Now, slice these cucumber pieces thinly into flat pieces, about 0.5 cm thick. Slicing them too thinly might cause them to become brittle and cracker-like when dried, while slicing them too thickly will prolong the pickling time and prevent the flavors from absorbing properly. Aim for a thickness that maintains a pleasant crispness.
Step 6
Arrange the thinly sliced cucumber pieces in a single layer on a wide tray or colander, making sure they don’t overlap. ‘Jeongjoji’ recommends drying them in the sun without salt. However, if sunlight is insufficient indoors, using an oven is a great alternative. Set your oven to its lowest temperature (around 100°C or 212°F) and bake for approximately 2 hours to remove moisture. If you have a food dehydrator, that’s also an excellent option. On a sunny day, you can dry them outdoors.
Step 7
My oven’s minimum temperature is 100°C, so I baked them for about 2 hours. This process slightly firms up the cucumber slices and removes excess water, allowing them to absorb the pickling brine more effectively.
Step 8
Next, prepare the ginger. Peel the ginger knob and cut it into fine julienne strips. The subtle spiciness of the ginger will add a wonderful depth of flavor to the cucumber pickles.
Step 9
Add the julienned ginger to the slightly dried cucumber slices. Distribute it evenly. This combination will allow the flavors of cucumber and ginger to meld beautifully.
Step 10
Now, add the sugar. The sugar will balance the tanginess and add a pleasant sweetness. Feel free to adjust the amount of sugar slightly if you prefer a sweeter taste.
Step 11
Finally, pour in the vinegar for that characteristic tanginess. I used a 1:1 ratio of vinegar to sugar, measured by a standard rice bowl. If you enjoy a stronger sour taste, increase the vinegar. If you prefer more sweetness, increase the sugar. Mix everything thoroughly to ensure all ingredients are well combined.
Step 12
Transfer the well-mixed cucumber pickles into a clean glass jar. Traditionally, these were stored in earthenware pots, but a glass jar works perfectly well today. Seal the jar tightly and refrigerate for about 10 days. This aging period allows the flavors to deepen and meld, resulting in a truly delicious pickle.
Step 13
Your delicious cucumber pickles are ready! Store them in the refrigerator and enjoy them as a versatile side dish.
