Description
This delicious miso pickled cucumber recipe is a little smoky and packed with umami!
Ingredients
Scale
- 1 Japanese cucumber, or 2 Kirby cucumbers
- 1 1/2 tablespoon white or red miso paste (red miso paste is saltier and more pungent than white miso paste)
- 1/4 teaspoon gochugaru (Korean chili flakes), optional
Instructions
- Slice cucumber into 1/8-inch slices (1/4-inch thick is also fine) and transfer to a bowl.
- Add miso paste and stir using chopsticks or a spoon until all the cucumber slices are coated.
- Sprinkle gochugaru, stir and refrigerate for 30 minutes before serving.
Notes
These miso cucumber pickles are best when eaten within the first 2 hours. Since water gets extracted from the cucumber slices, the miso paste will get diluted and lose its punchy flavor.
Nutrition
- Serving Size: 1/2 cup
- Calories: 25
- Sugar: 0.9 g
- Sodium: 1.1 mg
- Fat: 0.6 g
- Saturated Fat: 0 g
- Carbohydrates: 4.3 g
- Fiber: 0.8 g
- Protein: 1.4 g
- Cholesterol: 0 mg
