Stir-fried Pickled Korean Cucumber
Deliciously Chewy Stir-fried Pickled Korean Cucumber Recipe
Make a variety of delicious side dishes with chewy pickled Korean cucumbers. This is an incredibly easy yet tasty side dish.
Main Ingredients- 1 Korean pickled cucumber (Oi-ji)
- 1/4 onion
- 1 Cheongyang chili pepper
Cooking Instructions
Step 1
Slice the Korean pickled cucumber into round pieces about 0.5 cm thick. Slicing them too thinly might cause them to break apart during stir-frying, so aim for a moderate thickness.
Step 2
Soak the sliced pickled cucumber in cold water for about 10 minutes to remove its saltiness and any potential fermented odor. Be careful not to soak them for too long, as they might become too soft.
Step 3
Thinly slice the onion. The sweetness from the onion will add depth of flavor to the stir-fried pickled cucumber.
Step 4
Finely chop the Cheongyang chili pepper. If you prefer it spicier, increase the amount. If you want to reduce the heat, remove the seeds before chopping.
Step 5
Drain the pickled cucumber that was soaking in cold water, and squeeze out any excess moisture thoroughly. Leaving water in will make the dish watery when stir-fried.
Step 6
Heat a pan, add sesame oil and minced garlic, and sauté over low heat to release the aroma. It’s crucial to stir gently to prevent the garlic from burning and cook until a mild garlic fragrance emerges.
Step 7
Once the garlic is fragrant, add the drained pickled cucumber and sliced onion. Stir-fry together over medium heat until the onion becomes translucent and the cucumber is slightly cooked.
Step 8
When the onion is translucent and the pickled cucumber is partially cooked, add the chopped Cheongyang chili pepper and sugar. Stir-fry rapidly over high heat. Stir-frying over high heat for a short time helps maintain the wonderfully chewy texture of the pickled cucumber. Once all ingredients are well combined, turn off the heat and enjoy!
