Description
A simple and quick Korean cucumber kimchi recipe. It’s a tangy, refreshing side dish that pairs well with any meal.
Ingredients
- 4 medium cucumbers, sliced
- 1 tbsp salt
- 2 tbsp Korean red pepper flakes (gochugaru)
- 1 tbsp minced garlic
- 1 tsp grated ginger
- 1 tbsp sugar
- 2 tbsp rice vinegar
- 1 tbsp fish sauce
- 2 green onions, chopped
- 1 tbsp toasted sesame seeds
Instructions
- Slice cucumbers and place them in a bowl.
- Sprinkle salt over the cucumbers and let them sit for 10 minutes to soften.
- Rinse the cucumbers and drain excess water.
- Add red pepper flakes, garlic, ginger, sugar, rice vinegar, fish sauce, and green onions to the bowl.
- Mix everything well.
- Sprinkle sesame seeds on top before serving.
Notes
- Use fresh cucumbers for the best texture.
- Adjust the amount of red pepper flakes to your preferred spice level.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-cook
- Cuisine: Korean