Yo, y’all ready for a bomb cucumber kimchi recipe? Trust me, it’s gonna have your taste buds dancing.
Cucumber Kimchi Recipe
Ingredients:
- 4 medium cucumbers, sliced into thin strips
- 1/4 cup kosher salt
- 2 tablespoons grated garlic
- 2 tablespoons grated ginger
- 2 tablespoons Korean red pepper flakes (gochugaru)
- 2 tablespoons fish sauce
- 2 tablespoons sugar
- 4 green onions, chopped into 1-inch pieces
- 1 small Asian pear, peeled and grated
- 1 tablespoon sesame seeds
- 1 tablespoon sesame oil
Instructions:
- In a large bowl, toss the sliced cucumbers with the kosher salt until well combined. Let the cucumbers sit out at room temperature for 30 minutes.
- After 30 minutes, rinse the cucumbers in a colander and let them drain for 5 minutes.
- In a separate bowl, combine the garlic, ginger, red pepper flakes, fish sauce, sugar, green onions, grated Asian pear, sesame seeds, and sesame oil.
- Add the rinsed and drained cucumbers to the bowl with the seasoning mixture and toss until well combined.
- Transfer the mixture to a jar or airtight container and let it sit out at room temperature for 1-2 days to ferment.
- After 1-2 days, transfer the cucumber kimchi to the fridge to slow down the fermentation process.
- Enjoy as a flavorful side dish or topping for your favorite Korean recipes.
Cucumber Kimchi Recipe from Maangchi
Ingredients:
- 3 medium-sized English cucumbers
- 1/4 cup of kosher salt
- 1 tablespoon of minced garlic
- 1 tablespoon of minced ginger
- 2 tablespoons of gochugaru (Korean red pepper flakes)
- 1 tablespoon of fish sauce
- 1 teaspoon of sugar
- 2 stalks of scallions, chopped into 1-inch pieces
- 1 tablespoon of sesame seeds
- 1 tablespoon of sesame oil
Instructions:
- Wash and slice the cucumbers into thin bite-sized pieces.
- In a large bowl, combine the sliced cucumbers with the kosher salt and toss until well combined. Let the cucumbers sit out at room temperature for 30 minutes.
- Rinse the cucumbers in a colander and let them drain for 15 minutes.
- In a separate bowl, combine the garlic, ginger, gochugaru, fish sauce, sugar, scallions, sesame seeds, and sesame oil.
- Add the rinsed and drained cucumbers to the seasoning mixture and toss until well coated.
- Transfer the cucumber kimchi to an airtight container and let it sit out at room temperature for one day.
- After one day, move the container to the fridge to slow down the fermentation process.
- Enjoy!
There you have it, two delicious cucumber kimchi recipes that will have you hooked. Give ’em a try and let us know what you think!
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