Cucumber Kimchi

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In one of my many travels around the world, I have encountered the streets of Korea. After a long night of drinking and grabbing some “yaki mandu” (fried dumplings) wrapped with newspaper from the street vendor, I still always find myself hungry the next day. Another Korean meal is in need. This post is about my favorite side, cucumber kimchi.

I partook in a lot of Korean BBQ meals with the locals and was taught how to eat it correctly. They showed me every single side they offer, but only one, yes only one, really massages my taste palate. You guessed it, cucumber kimchi. The sweetness of the cucumber perfectly compliments the spiciness of the Korean chili powder, which can be found on your local Asian store. The more the Korean writing, the better.

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Let us know what you think of this recipe, again this one is on the hotter side, I would suggest to add the powder half tablespoon at a time.

Kimchi
Cuisine: Korean
Prep time: 
Total time: 
Serves: 3-4
 
Ingredients
  • 7 mini cucumbers
  • 2 tbsp Korean ground chili powder
  • 4 cloves garlic, minced
  • 3 stalks green onions, minced
  • 2 tbsp sesame oil
  • ½ tbsp sugar
  • 1 tsp salt
Instructions
  1. Toss it all in
  2. Mix with hands
  3. Don't lick hands
  4. Let it sit for about 2 hours
  5. Enjoy!

 

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