Quick Cucumber Kimchi

Name: Quick Cucumber Kimchi
Prep time: 10 min
Total time: 10 min
Cuisine: Asian, Korean
Ingredients: 2 English seedless cucumbers (or any cucumber with is fine ); 1/4 medium onion (thinly sliced then sliced again in half); 1/3 cup carrots (thinly sliced); 1 tbsp minced garlic; 2 tsp salt; 2 tbsp Korean red pepper flakes ("Gochu-garu") (Use 1 tbsp if you prefer less spicy); 1.5 tbsp sugar; 2 tbsp rice wine vinegar; 2 tsp fish sauce; 1.5 tbsp toasted sesame oil; 2 tsp toasted sesame seeds (to garnish)

4 steps

Prep:10min

Korean Cucumber Kimchi Recipe (Quick Kimchi)

Updated at: Tue, 26 Nov 2024 06:17:13 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories107.4 kcal (5%)

Total Fat6.2 g (9%)

Carbs13.1 g (5%)

Sugars8 g (9%)

Protein1.7 g (3%)

Sodium1427.6 mg (71%)

Fiber1.8 g (7%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2seedless cucumbers

English, or any cucumber with is fine

0.25onion

medium, thinly sliced then sliced again in half

⅓ cupcarrots

thinly sliced

1 Tbspminced garlic

2 tspsalt

2 TbspKorean red pepper flakes

Gochu-garu, Use 1 tbsp if you prefer less spicy

1 ½ Tbspsugar

2 Tbsprice wine vinegar

2 tspfish sauce

1 ½ Tbsptoasted sesame oil

2 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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