Cucumber kimchi

Name: Cucumber kimchi
Cuisine: Asian, Korean
Ingredients: 8 Persian cucumbers or 2 English cucumbers; 1 tbsp salt; 2-3 tbsp gochugaru (depending on your spice level); 3 tbsp rice wine vinegar; 1 tbsp sesame oil; 1 tbsp sesame seeds; 1 tbsp garlic; 1.5 tbsp sugar; Optional : 1 tbsp fish sauce

1 step

Spicy cucumber salad recipe aka oi muchim. This is a perfect Korean side dish and its similar to kimchi but not fermented. Super easy to make and lasts up to 5 days in the fridge.

Updated at: Thu, 17 Aug 2023 09:46:08 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Nutrition per serving

Calories356.8 kcal (18%)

Total Fat20.4 g (29%)

Carbs44.6 g (17%)

Sugars28.1 g (31%)

Protein6.6 g (13%)

Sodium7067.2 mg (353%)

Fiber5.8 g (21%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

8Persian cucumbers

or 2 English cucumbers

1 Tbspsalt

2 Tbspgochugaru

depending on your spice level

3 Tbsprice wine vinegar

1 Tbspsesame oil

1 Tbspsesame seeds

1 Tbspgarlic

1 ½ Tbspsugar

1 Tbspfish sauce

Optional

Instructions

Step 1

Cut cucumbers and add salt. Let this sit for 30 minutes, then drain and rinse off the salt. Add gocugaru (Korean pepper) rice wine vinegar, sesame oil, sesame seeds, garlic and this optional but I’ll add fish sauce. Taste and adjust to your liking. Refrigerate for a few hours before serving.

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