Kim Dae-seok's Soy Sauce Pickled Cucumber

Name: Kim Dae-seok's Soy Sauce Pickled Cucumber
Cook time: 480 min
Total time: 480 min
Yield: 10 servings
Cuisine: Korean
Ingredients: 25 white cucumbers; 1 cup sea salt (for pickling); 3 tablespoons chili seeds; 3 cups fresh water; 1/2 cup raw sugar; 2.5 cups premium soy sauce (500ml); 1 cup vinegar; 1 cup soju; 1 cup jochung rice syrup (200ml)

A soy sauce pickled cucumber with a crisp, chewy texture that lasts all year long, made without salting by removing moisture using a food dehydrator

8 hr Difficulty Normal side dish

Main ingredients

CucumberChili seedsSoju

Ingredients needed 10 servings

25 white cucumbers

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1 cup sea salt (for pickling)

3 tablespoons chili seeds

3 cups fresh water

1/2 cup raw sugar

2.5 cups premium soy sauce (500ml)

1 cup vinegar

1 cup soju

1 cup jochung rice syrup (200ml)

Recipe

Soak white cucumbers in cold water for 20 minutes to loosen surface impurities, then rinse thoroughly under running water.
Trim both ends of the cucumbers slightly, then cut them lengthwise into four equal parts and slice them into long strips.
Sprinkle 1 cup of sea salt evenly over the sliced cucumbers while mixing well. Cover the container and let sit for 2 hours, turning twice during this time to ensure even brining.
Place the brined cucumbers on a colander and drain excess moisture for 40 minutes. Do not rinse under water.
Arrange the cucumbers neatly on the food dehydrator tray and dry at 70°C for 4 hours. Flip the trays once halfway through for even drying.
Transfer the dried cucumbers to a basket and expose them to sunlight for 1 hour to further enhance their crisp, crunchy texture.
Place 3 tablespoons of chili seeds into a cloth bag, tie it securely, and steep in 3 cups of fresh water. Simmer gently to extract a spicy, tangy flavor.
Add 1/2 cup raw sugar, 2.5 cups premium soy sauce, 1 cup vinegar, 1 cup soju, and 1 cup jochung rice syrup to the chili seed-infused water. Stir thoroughly until sugar and jochung syrup are fully dissolved to create the brine.
Layer the chili seed bag and dried cucumbers into a storage container, then pour the prepared brine directly over them to complete.

Wash cucumbers thoroughly, cut into quarters, and brine with sea salt for 2 hours to remove moisture.
Use a food dehydrator (70°C, 4 hours) followed by 1 hour of sun drying to make the cucumbers firm and chewy.
Pour a non-boiled mixture of premium soy sauce, vinegar, soju, jochung rice syrup, and chili seeds over the cucumbers to finish.

Cooking tips

Never rinse the brined cucumbers; simply drain the moisture to maintain proper seasoning.
During food dehydrator operation, flip the trays upside down midway to ensure even drying.
Adding soju to the brine helps reduce foam formation.
Using jochung rice syrup adds a subtle, refined sweetness and a glossy finish.

Recommended for

Those seeking a crisp, savory side dish to stimulate appetite in summer.
People looking for a non-salty, long-lasting pickled cucumber recipe suitable for storage.

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