Spicy Pickled Cucumbers | korean side dish | spicy cucumbers | korean cucumbers
Cucumbers (spiralized into ribbons, or thinly sliced)
raw cane sugar
cayenne pepper (or use more if you like things really spicy)
Now Foods' organic sesame seeds
coarsely chopped peanuts
chopped green onion (optional)
Put your spiralized (or thinly cut) cucumbers in a medium mixing bowl. Sprinkle the sea salt on them making sure that it gets on evenly. Put bowl in the fridge for one hour.
Take the cucumbers out of the fridge and squeeze the excess juice/water from them over the sink. You will only be able to do about 1/3 at a time... squeeze until most of the excess is gone. You will also need to pour the extra juice/water out of the bottom of the bowl.
Put the squeezed cucumber ribbons back into the bowl and then add in all of the remaining ingredients.
Stir until thoroughly combined.
Serve alongside a bowl of bibimbap, rice, bulgogi, veggies, etc... or as a topping on a veggie burger... or by itself.