An exquisite pickled dish made by simply dicing cucumbers and mixing them with crushed garlic, chicken stock, salt, black pepper, and sesame oil. Easy to make without heat, it's the perfect palate cleanser that goes well with rice or drinks. Once you try it, you won't be able to stop—it's guaranteed to be an addictive staple side dish recipe. Please give it a try!
Ingredients
Main Ingredients (3 servings)
- Cucumbers 3 (330g)
- Garlic 15g (3 cloves)
Seasonings
- [A] Salt 2 pinches
- [A] Chicken Stock 1 tbsp
- [A] Water 4 tbsp
- [A] Black Pepper to taste
- [A] Sesame Oil 1 tbsp
- Japanese Pepper (Sansho) to taste (optional)
Steps
- Crush 15g (3 cloves) of garlic.
- Cut off the ends of 3 cucumbers.
- Roughly chop the cucumbers. Pro Tip! The larger you cut the cucumbers, the longer they will take to marinate. If you prefer a crunchy texture, cut them larger and increase the marinating time.
- Place the roughly chopped cucumbers and crushed garlic into a zip-top bag.
- Add 1 tbsp chicken stock, 2 pinches salt, black pepper to taste, and 1 tbsp sesame oil to the zip-top bag.
- Close the bag and massage the ingredients. Pro Tip! This helps the salt and chicken stock evenly coat everything, speeding up the marinating process.
- Add 4 tbsp water to the zip-top bag.
- Remove air from the bag, seal it, and refrigerate for 2-3 hours to marinate.
- Remove from the refrigerator and serve on a plate.
- Sprinkle with black pepper to taste, if desired.
- Sprinkle with Japanese pepper (sansho) to taste, if desired.
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