Instant Cucumber Kimchi
Instant Cucumber Kimchi
Ingredients
For the Cucumbers
- 2 cucumbers, fresh, thinly sliced into rounds
- 1 tablespoon salt
For the Kimchi Dressing
- 2 tablespoons spring onion, chopped
- 1 tablespoon garlic, minced
- 1 teaspoon chili flakes
- 1 tablespoon red chili powder
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon granulated sugar
- 1 teaspoon sesame seeds
Instructions
- 1
Place the thinly sliced cucumbers into a medium-sized bowl. Add the salt and toss thoroughly to coat all cucumber slices evenly.
⏱️ 2 min
- 2
Let the salted cucumbers sit for 10 minutes. This will draw out excess water from the cucumbers.
⏱️ 10 min
- 3
After 10 minutes, drain the excess water from the bowl. Gently squeeze the cucumber slices with your hands to remove any remaining liquid. Transfer the drained and squeezed cucumbers to a clean bowl.
⏱️ 3 min
- 4
To the bowl with the drained cucumbers, add the chopped spring onion, minced garlic, chili flakes, red chili powder, soy sauce, rice vinegar, sesame oil, granulated sugar, and sesame seeds.
⏱️ 5 min
- 5
Using your hands (wearing gloves is recommended to avoid chili irritation), thoroughly mix all the ingredients together until the cucumber slices are evenly coated with the vibrant reddish dressing.
⏱️ 5 min
- 6
Serve immediately and enjoy your chatpati and delicious instant cucumber kimchi!
Kitchen Tools
Nutrition Facts (per serving)
Instant Cucumber Kimchi
Ingredients
For the Cucumbers
- 2 cucumbers, fresh, thinly sliced into rounds
- 1 tablespoon salt
For the Kimchi Dressing
- 2 tablespoons spring onion, chopped
- 1 tablespoon garlic, minced
- 1 teaspoon chili flakes
- 1 tablespoon red chili powder
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon granulated sugar
- 1 teaspoon sesame seeds
Instructions
- 1
Place the thinly sliced cucumbers into a medium-sized bowl. Add the salt and toss thoroughly to coat all cucumber slices evenly.
⏱️ 2 min - 2
Let the salted cucumbers sit for 10 minutes. This will draw out excess water from the cucumbers.
⏱️ 10 min - 3
After 10 minutes, drain the excess water from the bowl. Gently squeeze the cucumber slices with your hands to remove any remaining liquid. Transfer the drained and squeezed cucumbers to a clean bowl.
⏱️ 3 min - 4
To the bowl with the drained cucumbers, add the chopped spring onion, minced garlic, chili flakes, red chili powder, soy sauce, rice vinegar, sesame oil, granulated sugar, and sesame seeds.
⏱️ 5 min - 5
Using your hands (wearing gloves is recommended to avoid chili irritation), thoroughly mix all the ingredients together until the cucumber slices are evenly coated with the vibrant reddish dressing.
⏱️ 5 min - 6
Serve immediately and enjoy your chatpati and delicious instant cucumber kimchi!