Smashed Cucumber Kimchi Bowls
Smashed Cucumber Kimchi Bowls
Ingredients
For the Smashed Cucumbers
- 2 English cucumbers, about 1 1/2 pounds total
- 1 teaspoon kosher salt
- 1/2 teaspoon granulated sugar
For the Kimchi Bowl Mix
- 1 cup kimchi, chopped
- 1 cup shelled edamame, cooked and cooled
- 1/2 cup green onions, thinly sliced
For the Gochujang Dressing
- 2 tablespoons gochujang
- 1 tablespoon toasted sesame oil
- 1 tablespoon low-sodium soy sauce
- 2 cloves garlic, minced
- 1 tablespoon maple syrup
- 1 tablespoon lime juice, from 1/2 lime
For Serving
- 2 cups quinoa, cooked
- 2 avocado, sliced or diced
- 4 sheets roasted seaweed snacks, crumbled
- 1 tablespoon sesame seeds, toasted, for garnish
Instructions
- 1
Prepare the cucumbers: Place the English cucumbers on a cutting board. Using the side of a chef's knife or a rolling pin, firmly smash the cucumbers until they crack and flatten. Cut the smashed cucumbers into bite-sized pieces (about 1-inch).
⏱️ 5 min
- 2
Season and rest the cucumbers: Transfer the smashed cucumber pieces to a colander. Sprinkle with kosher salt and granulated sugar, tossing to coat evenly. Let them sit for 30 minutes to draw out excess moisture.
⏱️ 30 min
- 3
Drain and squeeze cucumbers: After 30 minutes, firmly squeeze the cucumbers by hand over the sink to remove as much liquid as possible. This step is crucial for preventing a watery bowl and concentrating flavor.
⏱️ 3 min
- 4
Prepare the gochujang dressing: In a small bowl, whisk together the gochujang, toasted sesame oil, low-sodium soy sauce, minced garlic, maple syrup, and lime juice until well combined.
⏱️ 5 min
- 5
Assemble the cucumber kimchi mix: In a large mixing bowl, combine the drained smashed cucumbers, chopped kimchi, cooked and cooled shelled edamame, and thinly sliced green onions. Pour the prepared gochujang dressing over the mixture and toss gently until all ingredients are evenly coated.
⏱️ 7 min
- 6
Serve the bowls: Divide the cooked quinoa among four serving bowls. Top each bowl generously with the smashed cucumber kimchi mixture. Garnish with sliced or diced avocado, crumbled roasted seaweed snacks, and toasted sesame seeds.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Smashed Cucumber Kimchi Bowls
For the Smashed Cucumbers
- 2 English cucumbers, about 1 1/2 pounds total
- 1 teaspoon kosher salt
- 1/2 teaspoon granulated sugar
For the Kimchi Bowl Mix
- 1 cup kimchi, chopped
- 1 cup shelled edamame, cooked and cooled
- 1/2 cup green onions, thinly sliced
For the Gochujang Dressing
- 2 tablespoons gochujang
- 1 tablespoon toasted sesame oil
- 1 tablespoon low-sodium soy sauce
- 2 cloves garlic, minced
- 1 tablespoon maple syrup
- 1 tablespoon lime juice, from 1/2 lime
For Serving
- 2 cups quinoa, cooked
- 2 avocado, sliced or diced
- 4 sheets roasted seaweed snacks, crumbled
- 1 tablespoon sesame seeds, toasted, for garnish
Instructions
- 1
Prepare the cucumbers: Place the English cucumbers on a cutting board. Using the side of a chef's knife or a rolling pin, firmly smash the cucumbers until they crack and flatten. Cut the smashed cucumbers into bite-sized pieces (about 1-inch).
⏱️ 5 min - 2
Season and rest the cucumbers: Transfer the smashed cucumber pieces to a colander. Sprinkle with kosher salt and granulated sugar, tossing to coat evenly. Let them sit for 30 minutes to draw out excess moisture.
⏱️ 30 min - 3
Drain and squeeze cucumbers: After 30 minutes, firmly squeeze the cucumbers by hand over the sink to remove as much liquid as possible. This step is crucial for preventing a watery bowl and concentrating flavor.
⏱️ 3 min - 4
Prepare the gochujang dressing: In a small bowl, whisk together the gochujang, toasted sesame oil, low-sodium soy sauce, minced garlic, maple syrup, and lime juice until well combined.
⏱️ 5 min - 5
Assemble the cucumber kimchi mix: In a large mixing bowl, combine the drained smashed cucumbers, chopped kimchi, cooked and cooled shelled edamame, and thinly sliced green onions. Pour the prepared gochujang dressing over the mixture and toss gently until all ingredients are evenly coated.
⏱️ 7 min - 6
Serve the bowls: Divide the cooked quinoa among four serving bowls. Top each bowl generously with the smashed cucumber kimchi mixture. Garnish with sliced or diced avocado, crumbled roasted seaweed snacks, and toasted sesame seeds.
⏱️ 5 min