We have a local sushi restaurant that has a long ton of bang-up korean dishes, a well, so it ’ s a fun place to experiment with other less popular items that we wouldn ’ t otherwise rate. Things like Bibimbap and Banchan have become big favorites on our dinner table but our newest compulsion is the korean Cucumber Kimchi ! And it couldn ’ metric ton be easier to duplicate in your own kitchen .We constantly have cucumbers in the refrigerator because they make a fantastic nosh all on their own. But give them a little extra beloved and attention, they can turn into something spectacular like a Quick Cucumber Kimchi .
If you ’ ve always had traditional kimchi, this is very alike in spirit except made with cucumbers. It ’ s like, refreshing and so healthy !
Reading: Korean Cucumber Kimchi
Korean Cucumber Kimchi
Kimchi, a term mean fermented vegetables, is a basic in korean cuisine. A traditional side dish of salted and fermented Napa pilfer and korean radish is made with a diverseness of seasonings including gochugaru, spring onions, garlic, ginger, and jeotgal .
It ’ mho used as a flavorer, garnishment or escort to many korean recipes and we love adding it to our fried rice for a short punch .
This flying kimchi recipe is made with cucumbers giving it a more refresh bite….sort of like a korean fix .
How To Make It
This promptly Cucumber Kimchi recipe is crazy easy to make in barely a few minutes. You ’ ll spend more time chopping the cucumbers and removing the seeds than you will stirring it all up. And it ’ s ready to go in barely 30 minutes .
Slice the cucumbers in half and scoop out the seeds .
Cut the cucumbers into 1/2 column inch slices. Add to a roll .
Thinly slice the onion. Add to the bowl with the cucumbers .
Toss the onion, cucumbers, garlic, grated apple and carrots .
Whisk together the honey, gochugaru ( korean Chili Flakes ), fish sauce, soy sauce, minced pep and sesame anoint .
Pour the dressing over the cucumbers and chuck to coat .
traditional Cucumber Kimchi does use Korean salt shrimps but they ’ re difficult to find at most grocery store stores so I substituted that ingredient with the fish sauce .
besides, if you ’ ve never cooked with Gochugaru before it ’ s a spiciness that ’ s made of chili flakes, alike to Crushed Red Pepper that ’ mho used in italian cuisine. You can find Gochurgaru in your spiciness aisle or ersatz with the equivalent of oppress crimson pepper flakes .
What Cucumbers To Use
If you can find them, use korean cucumbers but I don ’ metric ton find them frequently at our grocer. Any effective pickle cucumber will work for this recipe, as will Kirby, Persian and English Cucumbers .
You can peel your cucumbers, if you prefer, but I feel they hold up better in the kimchi if they ’ re not peeled. The skin will soften the longer the cucumbers sit in the trim .
How To Serve
think of this is a Cucumber Kimchi Salad so it makes a big side dish but you can toss it into merely about anything from your favorite slaw to your classic potato salad to spice things up .
We love to serve it with this Grilled Flank Steak or our favorite Teriyaki Salmon, excessively. Teriyaki Chicken is besides, not to shabby, with a pile of kimchi aboard .
We besides LOVE it with this Pork Katsu, it ’ sulfur lemony, heat goes good with the crisp pork barrel cutlet .
WANT MORE EASY IDEAS? FOLLOW US ON INSTAGRAM AND FACEBOOK FOR MORE FAMILY FAVORITE RECIPES!
More Easy Cucumber Recipes
If you like this Cucumber Kimchi, you ’ ll besides love this Watermelon, Cucumber, Feta Salad or give this Cucumber Salad a test. It ’ south light and refresh. We besides love this easy Tzatziki Sauce for putting on ALL THE THINGS .
Get the Recipe:
quick Korean Cucumber Kimchi
Easy and fast, quick Cucumber Kimchi recipe that’s ready in just 30 minutes! Super simple and bursting with fantastic flavor.
from 1 vote Print Recipe
Pin Recipe
Ingredients
-
▢
2 english Cucumbers, or other cucumber suitable for pickling rinsed
-
▢
1 cup shred carrots
-
▢
1/2 cup thinly sliced onion
-
▢
2 Tbsps grated red apple or asian pear
-
▢
2 Tbsp gochugaru, korean chili flakes
-
▢
2 cloves garlic, minced
-
▢
1 Tbsp beloved or boodle
-
▢
1 tsp korean fish sauce
-
▢
1/2 tsp soy sauce sauce
-
▢
1/2 tsp sesame vegetable oil
-
▢
1/2 tsp minced pep
Equipment
-
▢
mixing bowl
Instructions
- Slice the cucumbers in half lengthwise. Using a spoon, scoop out the seeds. Discard the seeds .
- Chop the cucumber into 1/2 edge slices and transfer to a large stadium .
- Add the carrots, onion and apple to the bowl with the cucumbers. Toss to combine .
- In a culture medium bowl, whisk together the gochugaru, garlic, honey, fish sauce, soy sauce, sesame oil and pep .
- Pour the sauce over the cucumbers and pass to combine .
- Allow the cucumbers to ferment for 30 minutes at room temperature .
- Serve aboard your front-runner recipes or transfer to an airtight container and refrigerate for up to 30 days .
Notes
To memory :
transfer to an airtight container and refrigerate up to 30 days .
I do not recommend freezing cucumber kimchi.
Calories:
33
kcal
,
Carbohydrates:
7
g
,
Protein:
1
g
,
Fat:
1
g
,
Saturated Fat:
1
g
,
Sodium:
101
mg
,
Potassium:
172
mg
,
Fiber:
1
g
,
Sugar:
4
g
,
Vitamin A:
2676
IU
,
Vitamin C:
3
mg
,
Calcium:
22
mg
,
Iron:
1
mg
Course:
Condiment, Side Dish
Read more: Easy Kimchi Fried Rice
Cuisine:
asian, korean
