Doenjang (Soybean) Pickles

• Prep Time: 15 min. 
• Total Time: 1 week to 2 months
• Yield: 1 quart

Ingredients

• 1 lb. cucumbers, preferably English
• 1 cup doenjang (fermented soybean paste)
• ¼ cup of rice wine
• 1 tbsp sugar
• 1 tsp soy sauce

Preparation

1. Mix all ingredients together except for cucumbers.  Scrub cucumbers well, then pack into the jar(s) and cover with doenjang mixture.
2. Refrigerate for at least 1 week before using and up to 2 months.

LIKE SOY SAUCE PICKLES, this basic formula can be used for a wide variety of vegetables (green beans, radish, eggplant) and as a marinade for fish and meats (marinate skinless fish or chicken, cubed pork or beef overnight in the pickling mixture, then grill).