Cucumber kimchi


4 English cucumbers (cut into 1cm thick rounds)
1 tbsp salt
2 tbsp minced garlic
4 green onion stalks(sliced)
1 small onion(sliced)
2 tbsp gochugaru(Korean chilli powder)
2 tsp sugar
¼ cup rice vinegar
¼ cup sesame oil
2 tbsp sesame seeds

In a bowl, add the cut cucumber. Add salt, then mix and set to one side to draw out moisture.

In the meanwhile, do prep work on other ingredients(measure and cut ingredients) .

Drain excess water from the cucumber then add in the rest of the ingredients and mix by hand until fully incorporated(add more gochugaru and salt if you want it more spicy or salty).

Dish out into an air tight container and refrigerate for 30 minutes or preferably overnight.

Serve with rice or as a side dish.

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