Experience a refreshing twist on cucumber pickles with this recipe, inspired by a unique cutting technique learned in Turkey. The random cuts allow the flavors to penetrate deeply, creating a delightful texture and an irresistible side dish that's perfect for rice, especially during summer.
Ingredients
Main Ingredients (2 servings)
- 2 Cucumbers
- 10 Shiso Leaves
- 1 Red Chili Pepper
Seasonings
- [A] Black Vinegar 2-3 tbsp
- [A] Soy Sauce 2-3 tbsp
- [A] Sugar 1 tbsp
- [A] Sesame Oil 1 tbsp
- [A] Ground White Sesame Seeds 1 tbsp
- [A] Grated Garlic (to taste)
- [A] Grated Ginger (1 piece)
Steps
- Wash 2 Cucumbers and cut off the ends.
- Without using a cutting board, make quick cuts through the cucumber ends, then chop them finely like thinly sliced burdock root. This is the key! This random cutting method helps the flavors to penetrate more easily and creates an interesting texture.
- In a bowl, combine Black Vinegar 2-3 tbsp, Soy Sauce 2-3 tbsp, Sugar 1 tbsp, Sesame Oil 1 tbsp, Ground White Sesame Seeds 1 tbsp, Grated Garlic (to taste), Grated Ginger (1 piece), and 1 Red Chili Pepper (optional). Mix well.
- Remove the stems from 10 Shiso Leaves and tear them by hand to release their aroma.
- Add the Cucumbers cut in step 2 and the torn Shiso Leaves from step 4 to the bowl with the seasoning mixture from step 3. Toss gently to combine. This is the key! The more shiso leaves you add, the better the aroma and flavor.
- Transfer to a serving dish. You can eat it immediately, or let it sit in the refrigerator overnight for the flavors to meld even further.
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