Craving a refreshing and flavorful kimchi that's quick to make? Look no further than this easy Korean cucumber kimchi recipe! This vibrant side dish captures the essence of traditional kimchi with its satisfyingly spicy and tangy kick, but without the lengthy fermentation process. Perfect for busy weeknights or as a delightful addition to your next Korean meal, this recipe utilizes readily available ingredients to deliver an explosion of taste in minimal time. The quick pickling method ensures a crisp and crunchy cucumber that perfectly complements the spicy-savory kimchi paste.
Forget complicated recipes and lengthy fermentation times; this quick Korean cucumber kimchi is a game-changer. The perfectly balanced flavors of garlic, ginger, gochugaru (Korean chili flakes), and other traditional spices create a kimchi experience that's both authentic and incredibly accessible. Ready to dive into the simple steps and create your own batch of this delicious kimchi? Let's get started with the detailed, step-by-step instructions below!
Tools Needed
- Bowl
- Knife
- Jar
- Tissue paper/Cloth
Ingredients
- Cucumber
- Salt: ½ teaspoon
- Green onions
- Garlic: 1 clove
- Onion: 1
- Carrot: 1 (red part only)
- Red chili powder: ½ spoon
- Sesame seeds: 1 spoon
- Vinegar: 2 spoons
- Soy sauce: 1 spoon
Step-by-Step Instructions
Step 1. Prepare the Cucumbers and Aromatics
- Slice a cucumber into thick pieces and place them in a bowl. Add ½ teaspoon of salt and let it sit to drain the water.
- Finely chop green onions, garlic, and one onion. Slice the red part of a carrot thinly.
Step 2. Drain Cucumbers and Combine Ingredients
- After some time, strain out the excess water from the salted cucumber using a tissue paper or cloth. Make sure it's completely dry.
- Add the chopped green onions, garlic, onion, and carrot to the drained cucumber.
Step 3. Season the Kimchi
- Add ½ spoon red chili powder, 1 spoon sesame seeds, ½ spoon salt, 2 spoons vinegar, and 1 spoon soy sauce.
- Thoroughly mix all the ingredients until the spices are evenly distributed.
Step 4. Refrigerate and Serve
- Transfer the kimchi to a clean, airtight jar and refrigerate for at least a few hours, or up to a week.
Read more: Spicy Crunchy Korean Stuffed Cucumber Kimchi (Oi-sobagi) Recipe
Tips
- This recipe is best served with dal rice or other vegetables.
- Adjust the amount of chili powder to control the spiciness.
- The vinegar helps preserve the kimchi and extends its shelf life.
Nutrition
- N/A
FAQs
1. How long does this quick kimchi last in the refrigerator?
This quick kimchi should be stored in an airtight container in the refrigerator and consumed within 3-5 days for optimal freshness and flavor. It won't ferment as much as traditional kimchi.
2. Can I adjust the spice level?
Absolutely! Adjust the amount of gochugaru (Korean chili flakes) to your preferred level of spiciness. Start with less and add more to taste.
3. What can I serve this kimchi with?
This cucumber kimchi is a versatile side dish! Enjoy it with grilled meats, rice, noodles, or as a topping for tacos or burritos. It's also delicious on its own!
This quick and easy Korean cucumber kimchi recipe is a fantastic way to add a vibrant and flavorful element to any meal. Enjoy the satisfying crunch and the perfectly balanced spicy-tangy taste that will leave you wanting more. Now go forth and kimchi!