Skip to content
Menu
Quick Cucumber Kimchi
Side

Quick Cucumber Kimchi

40 minServes 6Nutri-Score B€
from @myhealthydish27 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • cucumber (cut into bite-sized pieces)Produce8 pieces
  • salt (to draw out moisture)Spices8 g
  • garlic (minced)Produce3 pieces
  • onion (thinly sliced)Produce1 piece
  • green onion (sliced)Produce3 pieces
  • gochugaru (Korean red chili flakes)Spices12 g
  • sugarPantry8 g
  • rice wine vinegarPantry60 ml
  • sesame oilPantry60 ml
  • sesame seedsNuts & seeds10 g

per serving

Nutrition

128kcal

Carbs
8 g
Proteins
1 g
Fat
10 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl
  • Colander

step by step

Method

  1. Salt the cucumbers

    • Cut the cucumbers into bite-sized pieces and place them in a bowl.
    • Sprinkle with the salt and toss to coat, then let stand so the moisture is drawn out.
    Step 1

  2. Drain the liquid

    • Pour off all the liquid released by the cucumbers and drain them well.
    Step 2

  3. Add the aromatics and seasoning

    • Add the minced garlic, onion and green onions to the cucumbers.
    • Add the gochugaru, sugar, rice wine vinegar and sesame oil.
    • Sprinkle with the sesame seeds and mix everything together well.
    Step 3

  4. Refrigerate

    • Transfer the cucumber kimchi to an airtight container.
    • Refrigerate for at least 30 minutes, or overnight for the best flavor.
    Step 4
Get Mezze