Oh my goodness, have you ever tried quick cucumber kimchi? It’s the perfect addition to any Korean dish and it’s so easy to make! Check out this recipe I found:
Quick Cucumber Kimchi Recipe
Ingredients:
- 2 cucumbers
- 1/4 cup kosher salt
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon fish sauce
- 1 tablespoon red pepper flakes
- 1 tablespoon sugar
- 3 green onions, thinly sliced
- 1/4 cup cilantro, chopped
Instructions:
- Peel and slice cucumbers into bite-sized pieces
- Sprinkle with salt and let sit for 30 minutes in a colander
- Rinse cucumbers and squeeze out excess water
- In a separate bowl, mix together garlic, ginger, fish sauce, red pepper flakes, sugar, green onions, and cilantro
- Add cucumbers to the bowl and mix well
- Refrigerate for at least an hour before serving
Yum, I can’t wait to try this! And while we’re on the topic of kimchi, have you ever had fresh kimchi with barley rice? It’s one of my favorite Korean meals:
Fresh Kimchi with Barley Rice
Ingredients:
- 1 cup barley, rinsed and soaked for 30 minutes
- 2 cups water
- 2 cups fresh kimchi
- 1 tablespoon sesame oil
- 1 green onion, thinly sliced
Instructions:
- Drain barley and add to a pot with 2 cups of water
- Bring to a boil, reduce heat, and simmer for 30-40 minutes until water is absorbed and barley is tender
- Fluff barley with a fork and mix in sesame oil and green onion
- Serve with fresh kimchi on the side
Trust me, this meal will not disappoint. Happy eating!
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