Cucumber Kimchi Recipe

Cucumber Kimchi

Korean Cucumber Kimchi is a spicy, flavorful addition to any rice bowl. This is quick version can be ready to eat in just 30 minutes.

Course Side Dish Recipes

Cuisine Korean

Prep Time 5minutes minutes

Additional Time 20minutes minutes

Total Time 25minutes minutes

Servings 1 quart

Calories 74kcal

Ingredients

·       4 small cucumbers preferably Korean or Japanese, thinly sliced

·       2 small carrots thinly sliced

·       1/2 onion thinly sliced

·       2 1/2 teaspoons salt

·       4 tablespoons gochujang Korean red chili pepper paste

·       3 tablespoons rice vinegar

·       3 tablespoons shoyu

·       1 tablespoon sesame oil

·       2 1/2 tablespoons sugar

·       2 garlic cloves minced

·       Sesame seeds optional, for garnish

Instructions

1.              Toss the cucumbers, carrots, and onion together in a large mixingbowl. Sprinkle the salt over the vegetables and toss to mix well. Let stand for about 20 minutes.

2.              In the meantime, in a small bowl stir together the gochujang, vinegar, shoyu, sesame oil, sugar, and garlic until thoroughly combined.

3.              After the vegetables have finished soaking in the salt, drain off the excess water that has collected in the bottom of the bowl. Rinse the vegetables thoroughly in cold water, drain again, and then pat dry with paper towels or a clean dishtowel. Return the vegetables to the mixing bowl.

4.              Add the sauce mixture to the vegetables and toss until thevegetables are well coated.

5.              The dish can be served immediately, or you can let it ferment atroom temperature overnight.

6.              Garnish the dish with sesame seeds if desired just before serving.

7.              Serve cold or at room temperature.

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