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CUCUMBER KIMCHI
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Cucumber Kimchi

While this is not technically a true kimchi, this quick and easy cucumber "kimchi" recipe will make the perfect side dish in 30 minutes!
Prep Time30 minutes
Course: Kimchi, Side Dish
Cuisine: Asian, Korean
Keyword: banchan, cucumber kimchi, cucumbers, kimchi, oi kimchi, oi muchim, pickles, quick pickle

Ingredients

  • 2 ea. or 16 oz. Cucumbers Korean, Kirby, etc sliced
  • 1 Carrot small sliced
  • 1/4 White or Yellow Onion sliced
  • 1 tbsp. Sea Salt or Kosher Salt
  • Toasted Sesame Seeds for garnish

Seasoning

  • 2 tbsp. Gochugaru Coarse Korean Chili Flakes
  • 1 tbsp. Sugar
  • 2 tsp. Garlic minced
  • 1 tbsp. Sesame Oil gently heated optional 200-225 degrees F
  • 2 tsp. Soy Sauce
  • 1 tbsp. Rice Vinegar

Instructions

  • Slice cucumbers, carrots, onions, and place into a non-reactive bowl. Sprinkle with salt, give it a toss, and set aside for 30 minutes.
  • Seasoning: To a small bowl, combine gochugaru, sugar, and garlic. Gently heat up sesame oil in a pan (should take less than a few seconds) and pour on top to bloom gochugaru and garlic and slightly melt the sugar. Mix together, then add soy sauce and vinegar.
  • Drain and rinse the cucumbers, carrots, and onions. Pat dry to make sure there is no excess liquid.
  • Toss in a bowl with the seasoning mixture. Garnish with sesame seeds right before serving. Serve immediately or enjoy within 2-3 days!