Spicy Cucumber Kimchi
Directions
- 1Slice persian cucumbers in half, then chop into 1/2 inch pieces.
- 2Add cucumbers to a bowl, and mix with salt. Let sit for 15 minutes.
- 3Drain the liquid from the bowl and rinse the cucumbers with water to remove the salt.
- 4Pat the cucumbers dry with a paper towel.
- 5In a bowl, combine rice vinegar, minced garlic, sesame oil, gochugaru, soy sauce, brown sugar, and sesame seeds. Mix well.
- 6Add the cucumber mixture to the bowl with the sauce and mix.
- 7Store in an airtight container to enjoy later!
Ingredients
- 7 persian cucumbers
- 0.5 tbsp salt
- 1 tbsp rice vinegar
- 1 tbsp minced garlic
- 1 tbsp sesame oil
- 1.5 tbsp gochugaru
- 1 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tsp sesame seeds
Equipment
knifebowlpaper towelspoon
Related recipes
Korean Smashed Cucumber Salad (Oi Tang Tang I)
Korean · Side
Kimchi
Korean · Side
Grandpa’s Korean marinated pickled radishes
Korean · Side
Garlic Bok Choy
Korean · Side
Cucumber Kimchi (오이김치)
Korean · Side
Global Vegetable Kimchi Assortment
Korean · Side
Sausage Banchan (Korean Sausage Side Dish)
Korean · Side
Potato Banchan
Korean · Side
Shikamchi Namul
Korean · Side5m
Spicy Potato Noodles
Korean · Side
Potato Banchan (Gamja Jorim)
Korean · Side
Korean sesame garlic spinach
Korean · Side