Quick Cucumber Kimchi

Name: Quick Cucumber Kimchi
Prep time: 10 min
Cook time: 1 min
Total time: 1 min
Ingredients: 1/2 pound mini English cucumbers; 1 tablespoon kosher salt; 1 scallion or green onion; 2 teaspoons Korean sweet soy sauce; 2 teaspoons gochugaru; 1 teaspoon fish sauce; 1/2 teaspoon sesame oil; 1/2 teaspoon minced garlic; 1/4 teaspoon minced ginger

5.0

(1)

www.orwhateveryoudo.com

Your recipes

Prep Time: 10 minutes

Cook Time: 1 hours

Total: 1 hours, 10 minutes

Servings: 6

Author : Or Whatever You Do

Ingredients

Remove All · Remove Spices · Remove Staples

Export 8 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Slice the cucumbers into rounds and place them into a large colander. Sprinkle with the salt and let sit for 20-30 minutes to release the excess water.

Step 2

Rinse the excess salt off of the cucumbers and let dry. You can use paper towels to accelerate the process if you'd like.

Step 3

Chop the scallion, both the green and white parts, and mix together with the sweet soy sauce, gochugaru, fish sauce, sesame oil, minced garlic, and minced ginger.

Step 4

Toss with the cucumbers and let sit for 30-60 minutes, stirring occasionally. The mixture will be on the dryer side, but the cucumbers will release more liquids as they soak.

Step 5

Refrigerate after an hour and enjoy whenever you'd like! I haven't tried to keep these more than a day or so, they disappear pretty quickly.