Korean-Style Quick Pickles

Ingredients

Contains: sesame (auto-detected from the ingredients and method; we can miss things, so check labels)

• ½ whole Seedless English Cucumber, Cut Into 1/4 Inch Rounds
• 3 Tablespoons Gochujang
• ½ cups Mirin, Or Rice Wine Vinegar
• 1 clove Garlic, Minced
• ½ teaspoons Sugar
• ½ teaspoons Dark Sesame Oil
• ¼ teaspoons Salt

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Cut the cucumber half into 1/4 inch (6 mm) rounds and place them in a heatproof bowl.

2. In a small saucepan, combine the mirin or rice wine vinegar, gochujang, minced garlic, sugar, salt and dark sesame oil. Whisk over medium heat until the sugar and gochujang dissolve, about 3 minutes.

3. Bring the mixture to a gentle simmer and cook for 5 minutes, stirring often so it does not scorch.

4. Remove the pan from the heat and let the brine cool for about 10 minutes until it is warm rather than hot.

5. Pour the warm brine over the cucumber rounds and toss until every piece is coated.

6. Let the cucumbers sit at room temperature for 15 minutes, tossing once, so the flavors soak in.

7. Refrigerate the pickles for at least 20 minutes before serving, and keep any leftovers chilled.