Spicy Pounded Cucumber

Spicy Pounded Cucumber

A perfect side dish to use up a lot of cucumbers.
If you leave it to pickle overnight, the flavor would soak up the marinade and become more delicious.

Ingredients: 2 to 3 servings

Dried red chili (sliced)
to taste
3 tablespoons
1 tablespoon
Sesame oil
1 tablespoon
Soy sauce
1 tablespoon
1/3 teaspoon


1. Combine all the marinade ingredients and mix well. Add the red chili pepper.
2. Wash the cucumbers, and pound lightly with a pestle or rolling pin until cracks appear.
3. Cut the cucumbers into any shape. I prefer to quarter it lengthwise, then into 4 equal pieces.
4. Add cucumbers to the marinade. Let it rest in the refrigerator for 12 hours. As the marinade will not thoroughly cover the cucumbers, mix the top and bottom cucumbers after 6 hours or so.
5. Serve the amount you want to eat. It's best to eat the well marinated cucumbers from the bottom first.
6. After a day, the cucumbers have shrunken and the acidity is slightly stronger. Eat within two days!
7. Use a zip lock bag to marinate the cucumbers!

Story Behind this Recipe

A perfect recipe when you need to use a bunch of cucumbers.