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Korean Cucumber Kimchi

koreancuisine's picture
Koreans love to have Cucumber Kimchi as Side Dish most of the time. It's very traditional and delicious recipe.
Ingredients
  Cucumbers 3 Large
  Korean chives 1⁄4 Cup (4 tbs) (Handful Of)
  Radish 1
  Salt 2 Tablespoon
  Water 4 Cup (64 tbs)
  Red pepper flakes 2 Tablespoon
  Chopped pickled shrimp 2 Tablespoon
  Minced garlic 1 Tablespoon
  Sesame seed 1 Teaspoon
  Sugar 1 Teaspoon
  Sesame oil 1 Teaspoon
Directions

1. Wash all the vegetables
2. Cut cucumbers in 4 pieces and make cross cuts from top to bottom, but not all the way through.
3. Put salt on cucumbers and set in bowl for 20 mins.
4. While Cucumbers are getting salted, begin to make salt for cucumber kimchi.
5. In the large bowl, add all the sauce ingredients together.
6. wash cucumbers in the cold water one time and squeeze excess water off cucumbers.
7. Put sauce into the openings of the cucumber by hand.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Korean
Course: 
Side Dish
Taste: 
Savory
Method: 
Mixing
Restriction: 
Vegetarian
Ingredient: 
Cucumber, Vegetable
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes
Servings: 
8
Give your daily meal an Asian twist with Korean favorite cucumber kimchi. A delicious variation of the regular spicy, fermented vegetable dish, cucumber kimchi can be best savored as a yummy side dish. Zesty, snappy, and full of flavors, this dish can be stored for many days.

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