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Cucumber Kimchi

If you don't have 2 days to prep but you still want homemade kimchi, give this a try. It's spicy, vinegary and a refreshing condiment for any Korean main dish.

Recipe courtesy Esther Choi for Cooking Channel

Photo: Cucumber Kimchi

TOTAL TIME: 35 min
Prep: 15 min
Inactive Prep: 20 min
Cook: --
 
YIELD: 6 servings
LEVEL: Easy

ingredients

  • 3 medium English cucumbers, thinly sliced in half-moons
  • 2 small shallots, thinly sliced
  • 1 tablespoon kosher salt
  • 1/4 cup gochugaru (Korean red chile pepper flakes)
  • 1/4 cup sesame oil
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Directions

Toss the sliced cucumbers and shallots with the salt in a medium bowl and let stand for 20 minutes, tossing every 10 minutes.

Rinse and drain the cucumbers and shallots and wipe out the bowl with a paper towel. Put a third of the mixture in cheesecloth and squeeze to remove all the moisture. (The cucumbers will be slightly bruised.) Return the squeezed mixture back to the bowl. Repeat in batches with the remaining cucumbers and shallots.

Add the gochugaru, sesame oil, vinegar, fish sauce and garlic and toss until the cucumbers are completely coated. Sprinkle with sesame seeds before serving.

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  • on March 13, 2013

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    This recipe is simple to prepare and very tasty. The ingredients are easy to find minus the Korean chili flakes but you can substitute with any type of chili flake without altering the recipe much. The recipe calls for a short wait time before eating but I would recommend letting them rest in the fridge overnight to calm down the strong flavors and let them meld a little better. I personally thought they were much better and crispy the next day. As always, be careful with the fish sauce so you don't overpower the dish. Enjoy.

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