Description
A quick, spicy Korean-style cucumber kimchi ready in about 15 minutes.
Ingredients
4 medium-sized cucumbers (Kirby or Persian)
2 tbsp salt
2 tbsp Korean chili flakes (gochugaru)
3 cloves garlic, minced
1 tsp ginger, minced
2 tbsp fish sauce (or soy sauce for a vegan version)
1 tsp sugar
2 stalks green onions, chopped
1 tbsp sesame seeds
1 tbsp sesame oil
Instructions
Wash the cucumbers and slice into 1-inch pieces. Sprinkle salt over the slices and let sit for 10 minutes to draw out excess water.
Rinse the cucumbers with cold water to remove the salt and pat dry.
In a mixing bowl, combine the garlic, ginger, chili flakes, sugar, fish sauce, and sesame oil into a thick, aromatic paste.
Toss the cucumbers in the marinade until evenly coated, then add the green onions and sesame seeds.
Store in an airtight container. Ready to eat immediately, though letting it sit for an hour enhances the flavor.
- Prep Time: 15 minutes
- Category: Lunch