Oh ee cho jeol im (Cucumber pickle)
3 oh ee (English cucumber), peeled, seeded, cut into 2 inches strips |
2 tbsp salt |
6-7 dried chilies |
4 tbsp rice vinegar |
4 tbsp sugar |
2 tsp minced garlic |
2 tsp chili oil* |
1 tsp salt |
*Warm up 1 cup oil, put 2 tbsp chili powder in, let it rest for 30 minutes, strain.
Put 2 tbsp salt into cucumber.
Set aside for two hours.
Wash, using two layers of cheese cloth, squeeze out water as much as possible.
Mix rest of the ingredients.
Pour over to the cucumber.
Put it in a refrigerator for 24 hours.
This dish goes well with meat dishes, for example, bul go ki(bbq beef), gal bi(grilled shrt rib)...
cool tip !
If you have weak hands, get
someone who can do it for you. It is critical to get rid of the moisture from the cucumber.
That's the key to make the wonderfully crispy cucumber salad. It is hard to squeeze all
of cucumber at once. Try to divide into several batches.