Low Carb Korean Pickled Cucumbers

Name: Low Carb Korean Pickled Cucumbers
Prep time: 15 min
Total time: 15 min
Yield: 4
Cuisine: korean
Ingredients: Cucumber; Water; Coarse Kosher Salt by Morton; Organic Gochugaru Koren Red Hot Chili Pepper Flakes by Crazy Korean Cooking; Fish Sauce (nam Pla Or Nuoc Mam); Sesame Oil; Scallions; Sesame Seeds

957 ratings

Prepare Time 15 minutes

Cook Time 0 minutes

Cucumbers are a great vegetable to include in any low carb diet. You will love this take on pickled cucumbers with a Korean twist. A crispy, cool English cucumber is sliced thick and then soaked into a salty brine for 30 minutes. After the cucumbers have brined, they are strained and then mixed into a sauce made with red Korean pepper flakes, fish sauce, sesame seed oil, sliced green onions, and toasted sesame seeds. ### What does the brine solution do? The brine solution infuses the cucumbers with salt and keeps them ultra crispy and crunchy. ### Where can I find Korean pepper flakes? You can find them at your local Asian market or on large online retailers like Amazon. ### How do I store these cucumbers? These cucumbers are best eaten the day you make them, but if you have to store them in the fridge, store them in an airtight container. ### Serving suggestion Serve Low Carb Korean Pickled Cucumbers with a dish with a fatty cut of meat like Keto Braised Short Ribs https://www.carbmanager.com/recipe/keto-braised-short-ribs.

How to make Low Carb Korean Pickled Cucumbers

Mix the water with the kosher salt until the salt dissolves. Slice the cucumbers into ¼” slices and place them into a medium bowl. Pour the brine over the cucumbers and allow them to sit for 30 minutes.
Drain the cucumbers very well using a strainer place over a sink. Place the strainer in a bowl and allow extra water to drip off as you prepare the sauce for the cucumbers.
While the cucumbers are draining, mix in the Korean pepper flakes (gochugaru), fish sauce, and sesame seed oil. Mix the cucumbers with the dressing very well until coated nicely.
Top with sliced scallions and toasted sesame seeds. To toast the sesame seeds, place them into a dry skillet over medium heat until they are lightly golden and fragrant. Korean Pickled Cucumbers are like a fresh cucumber so they will last in an airtight container in the fridge for up to 2 days.

Ingredients of Low Carb Korean Pickled Cucumbers

Ingredient	Quantity
1. Cucumber	1 large - 8 1/4" long
2. Water	2 cup
3. Coarse Kosher Salt by Morton	1-½ tablespoon
4. Organic Gochugaru Koren Red Hot Chili Pepper Flakes by Crazy Korean Cooking	1-½ tablespoon
5. Fish Sauce (nam Pla Or Nuoc Mam)	1 tablespoon
6. Sesame Oil	1 tablespoon
7. Scallions	1 medium - 4 1/8" long
8. Sesame Seeds	½ tablespoon, whole pieces

Low Carb Korean Pickled Cucumbers nutrients

caloriesKCal: 49.844 caloriesKJ: 208.547 totalCarbs: 7.931 diabetesCarbsADA: 5.118 netCarbs: 2.214 diabetesCarbs: 2.26 fiber: 5.625 starch: 0.663 sugar: 1.601 addedSugar: 0.164 sugarAlcohols: 0.092 protein: 0.955 fat: 3.977 transFat: 0 monousatFat: 1.538 polyunsatFat: 1.658 omega3Fat: 0.018 omega6Fat: 1.64 saturatedFat: 0.587 cholesterol: 0 vitaminA: 6.064 vitaminC: 2.835 vitaminD: 0 vitaminE: 0.093 vitaminK: 20.567 vitaminB1: 0.035 vitaminB2: 0.034 vitaminB3: 0.252 vitaminB5: 0.21 vitaminB6: 0.052 vitaminB12: 0.022 potassium: 227.988 magnesium: 23.053 calcium: 21.54 iron: 0.379 zinc: 0.294 copper: 0.063 phosphorus: 27.503 sodium: 2520.529 selenium: 1.002 folate: 10.923 choline: 5.586 alcohol: 0 caffeine: 0 gluten: 0 manganese: 0.09 conjugatedLinoleicAcid: 0 phyticAcid: 19.004 xylitol: 0 isomalt: 0 sorbitol: 0 maltitol: 0 lactitol: 0 erythritol: 0 pinitol: 0 inositol: 0.013 mannitol: 0.079

Frequently Asked Questions

Author Emily Williams

Low Carb Korean Pickled Cucumbers

Frequently Asked Questions

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