Spicy Cucumber Kimchi
Spicy Cucumber Kimchi
Ingredients
- 2 English cucumbers
- 1/4 cup rice vinegar
- 1 tablespoon minced garlic
- 1 tablespoon sesame oil
- 1 1/2 tablespoons gochugaru, (Korean chili flakes)
- 1 tablespoon soy sauce
- as needed paper towels
Instructions
- 1
Wash the English cucumbers thoroughly. Using a vegetable peeler, carefully peel the cucumbers lengthwise into long, thin strips. Discard the seedy core if desired, or include it for more texture.
⏱️ 5 min
- 2
Lay the cucumber strips flat in a single layer on several sheets of paper towels. Place more paper towels on top of the cucumber strips and gently press down to absorb excess moisture. This step helps prevent the kimchi from becoming watery.
⏱️ 5 min
- 3
In a medium mixing bowl, combine the rice vinegar, minced garlic, sesame oil, gochugaru, and soy sauce. Whisk well until all ingredients are thoroughly mixed and the gochugaru is evenly distributed.
⏱️ 3 min
- 4
Add the dried cucumber strips to the bowl with the prepared sauce.
⏱️ 1 min
- 5
Wearing food-safe gloves, use your hands to thoroughly mix and massage the cucumber strips with the sauce. Ensure every strip is evenly coated. Continue to gently massage for 2-3 minutes to help the cucumbers absorb the flavors.
⏱️ 5 min
- 6
The spicy cucumber kimchi is now ready to be served immediately as a refreshing side dish (banchan) or stored in an airtight container in the refrigerator for up to 3-4 days.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Cucumber Kimchi
- 2 English cucumbers
- 1/4 cup rice vinegar
- 1 tablespoon minced garlic
- 1 tablespoon sesame oil
- 1 1/2 tablespoons gochugaru, (Korean chili flakes)
- 1 tablespoon soy sauce
- as needed paper towels
Instructions
- 1
Wash the English cucumbers thoroughly. Using a vegetable peeler, carefully peel the cucumbers lengthwise into long, thin strips. Discard the seedy core if desired, or include it for more texture.
⏱️ 5 min - 2
Lay the cucumber strips flat in a single layer on several sheets of paper towels. Place more paper towels on top of the cucumber strips and gently press down to absorb excess moisture. This step helps prevent the kimchi from becoming watery.
⏱️ 5 min - 3
In a medium mixing bowl, combine the rice vinegar, minced garlic, sesame oil, gochugaru, and soy sauce. Whisk well until all ingredients are thoroughly mixed and the gochugaru is evenly distributed.
⏱️ 3 min - 4
Add the dried cucumber strips to the bowl with the prepared sauce.
⏱️ 1 min - 5
Wearing food-safe gloves, use your hands to thoroughly mix and massage the cucumber strips with the sauce. Ensure every strip is evenly coated. Continue to gently massage for 2-3 minutes to help the cucumbers absorb the flavors.
⏱️ 5 min - 6
The spicy cucumber kimchi is now ready to be served immediately as a refreshing side dish (banchan) or stored in an airtight container in the refrigerator for up to 3-4 days.
⏱️ 1 min