Quick Cucumber Kimchi
Yield: 4 servings
With delicious spice and umami flavor, this Quick Cucumber Kimchi is a tangy, crunchy condiment or side dish. Enjoy this spicy cucumber salad added to your favorite rice bowl or as a refreshing light side with nearly any meal!
Ingredients
- 6 Persian or Lebanese cucumbers sliced into ¼” thick coins
- 1 tablespoon kosher salt
- 2 teaspoons granulated sugar
- 1 tablespoon Gochugaru
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon fish sauce
- 1 large clove garlic grated
- ½ white onion thinly sliced
Instructions
- Add the sliced cucumbers to a large bowl and sprinkle over the salt and sugar. Top the cucumbers with hot water and set them aside for 15 minutes. Drain the cucumbers and rinse them under cold water.
- While the cucumbers are sitting in the salt & sugar water, stir together the Gochugaru, rice vinegar, soy sauce, sesame oil, fish sauce, and grated garlic in a large bowl.
- Add the drained cucumbers and white onion to the bowl and toss to combine.
- Serve immediately or store in an airtight container in the fridge for up to one week.
Nutrition Information:
Serving: 1 Calories: 59kcal Carbohydrates: 6g Protein: 1g Fat: 4g Saturated Fat: 1g Polyunsaturated Fat: 3g Sodium: 1737mg Sugar: 4g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.