Spicy Korean-Style Pickle Cucumber Chips
60% authentic · Korean-inspired
A fusion twist on pickle chips, featuring a spicy, savory, and slightly sweet glaze inspired by Korean flavors. These are pan-fried for a tender-crisp texture.
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Ingredients
- Cucumber2 large
- Gochujang (Korean chili paste)2 tablespoons
- Soy sauce1 tablespoon
- Rice vinegar1 tablespoon
- Honey or maple syrup1 tablespoon
- Sesame oil1 teaspoon
- Garlic1 clove, minced
- Ginger1/2 teaspoon, grated
- Cornstarch2 tablespoons
- Water1/4 cup
- Vegetable oil for pan-frying2 tablespoons
- Sesame seeds for garnish1 teaspoon
- Green onions, sliced for garnish1 tablespoon
Steps
- 1
Slice cucumbers thinly (about 1/8 inch thick). Pat them very dry with paper towels.
- 2
In a small bowl, whisk together gochujang, soy sauce, rice vinegar, honey, sesame oil, minced garlic, and grated ginger.
- 3
In another bowl, toss the cucumber slices with cornstarch until lightly coated.
- 4
Heat vegetable oil in a large skillet or wok over medium-high heat.
- 5
Add the cornstarch-coated cucumber slices to the skillet and pan-fry for 2-3 minutes until lightly golden and slightly tender.
- 6
Pour the prepared glaze mixture over the cucumbers in the skillet. Add the water.
- 7
Stir continuously for another 1-2 minutes until the glaze thickens and coats the cucumber chips.
- 8
Remove from heat. Garnish with sesame seeds and sliced green onions.
- 9
Serve immediately.
