Cucumber Kimchi

Name: Cucumber Kimchi
Prep time: 10 min
Total time: 10 min
Cuisine: Asian, Korean
Ingredients: 2 English seedless cucumbers (Any cucumber is fine ); 1/2 medium onion (thinly sliced then sliced again in half); 1/4 cup carrots (thinly sliced); 1 tbsp minced garlic; 2 tsp salt; 2 tbsp Korean red pepper flakes ("Gochu-garu") (Use 1.5 tbsp if you prefer less spicy); 1.5 tbsp rice wine vinegar; 2 tsp fish sauce; 2 tsp sugar; 2 tsp toasted sesame oil; 1 tsp toasted sesame seeds (to garnish)

4 steps

Prep:10min

Korean Cucumber Kimchi Recipe

Updated at: Sat, 19 Oct 2024 11:34:07 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Nutrition per recipe

Calories280.5 kcal (14%)

Total Fat11.9 g (17%)

Carbs42.7 g (16%)

Sugars22.2 g (25%)

Protein6.4 g (13%)

Sodium5703.2 mg (285%)

Fiber6.9 g (25%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

2seedless cucumbers

English, Any cucumber is fine

0.5onion

medium, thinly sliced then sliced again in half

¼ cupcarrots

thinly sliced

1 Tbspminced garlic

2 tspsalt

2 Tbspred pepper flakes

Korean, Gochu-garu, Use 1.5 tbsp if you prefer less spicy

1 ½ Tbsprice wine vinegar

2 tspfish sauce

2 tspsugar

2 tsptoasted sesame oil

1 tsptoasted sesame seeds

to garnish

Instructions

Step 1

Add cucumbers, onion, carrots, and garlic into a large bowl. Add salt and mix to ensure the vegetables are well coated with salt. Set aside and let sit for about 20 minutes.

Step 2

Drain out the excess liquid that has formed at the bottom of the bowl.

Step 3

Add Korean red pepper flakes ("gochu-garu"), sugar, rice wine vinegar, fish sauce, and sesame oil. Mix well then season with sesame seeds.

Step 4

Serve alongside several other side dishes ("banchan") and rice.

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