Ingredients
- 2 Kirby cucumberswashed and cut into 1/4-inch thick half moons
- 1 tablespoon Coarse sea salt
- 2 Cloves Garlicminced
- 1 Scallionthinly sliced (white and green parts)
- 1 inch Fresh gingergrated
- 1 tablespoon Gochugaru(Korean chili flakes) - adjust based on spice preference
- 1/2 teaspoon Toasted sesame seeds
- 1/4 cup Fish sauce
- 1 tablespoon Rice vinegar
Directions
Refreshing Kick: Easy Cucumber Kimchi for Two
Calling all kimchi lovers! Today, we’re making a lighter and quicker alternative – Cucumber Kimchi! This recipe is perfect for those who enjoy the spicy and tangy flavors of kimchi but want a refreshing twist. It’s ideal for a light side dish or a flavorful addition to bibimbap or fried rice. This recipe serves two people and comes together in under an hour, making it a fantastic option for a quick and delicious condiment.
Steps
1 Done | In a large bowl, toss the cucumber slices with the coarse sea salt. Let them sit for 30 minutes, allowing the salt to draw out moisture and soften the cucumbers slightly. |
2 Done | After 30 minutes, drain the cucumbers in a colander and rinse them thoroughly under cold running water to remove excess salt. Squeeze the cucumbers gently to remove as much moisture as possible. |
3 Done | In a separate bowl, combine the minced garlic, sliced scallion, grated ginger, gochugaru (Korean chili flakes), toasted sesame seeds, fish sauce, and rice vinegar. Stir well to create a flavorful paste. |
4 Done | Transfer the drained cucumbers to a clean bowl and add the prepared kimchi paste. Toss everything together until the cucumbers are well coated with the spicy mixture. |
5 Done | Transfer the cucumber kimchi to an airtight container and store it in the refrigerator for at least 30 minutes, or ideally overnight, to allow the flavors to develop. The longer it ferments, the tangier and spicier it will become. Enjoy your refreshing cucumber kimchi as a side dish, bibimbap topping, or a flavorful addition to fried rice! |