Korean Style Cucumber Pickles
A different take on the traditional Japanese cucumber tsukemono. This recipe adds a bit of sweet spicy heat from the Ko Choo Jang sauce.
4 Japanese cucumbers (seedless), ½-inch rounds
2 TB Hawaiian salt
1/3 c. Aloha shoyu
¼ c. rice wine vinegar
2 TB brown sugar
2 TB ko choo jang (Korean spicy bean paste)
1 tsp. chili garlic paste
1 TB sesame seed oil
1 TB sesame seeds, toasted
In a colander; toss cucumbers with salt. Place bowl or dish under colander to catch liquid. Place plate with heavy weight on top of cucumber. Allow to sit 1-2 hours. Rinse well; drain completely squeezing out excess liquid. In a saucepan over medium heat; warm soy sauce, vinegar and sugar. Stirring until sugar has dissolved. Remove from heat. Stir in remaining ingredients. Cool completely. In a mixing bowl; toss cucumbers with sauce. Transfer into jars. Refrigerate overnight. Makes 3 cups.