Spicy Cucumber Kimchi

Name: Spicy Cucumber Kimchi
Total time: 25 min
Ingredients: 300 g Cucumber; 1 tsp Salt; 2 Scallion, finely chopped; ½ Onion, thinly sliced; 1 tsp Garlic, crushed; 1 tsp Sugar; 1 tbsp Apple cider vinegar; 1 tsp Sesame oil; 1 tbsp Dark soy sauce; 1 tsp Sesame seed, toasted; 2 tbsp Chili powder

By EatMee Recipes · 25 min

Ingredients

Cucumber300 g
Salt1 tsp
Scallion · finely chopped2
Onion · thinly sliced½
Garlic · crushed1 tsp
Sugar1 tsp
Apple cider vinegar1 tbsp
Sesame oil1 tsp
Dark soy sauce1 tbsp
Sesame seed · toasted1 tsp
Chili powder2 tbsp

Instructions

Trim and discard the cucumber ends. Slice into thick rounds or lengthwise quarters. Toss with the salt and leave for 30 to 60 minutes to draw out moisture.
Rinse briefly under cold water, then pat dry.
In a bowl, mix the garlic, sugar, vinegar, sesame oil, soy sauce or fish sauce, sesame seeds and gochugaru until well blended.
Add the cucumbers, white onion and spring onions to the paste and toss to coat evenly.
Eat right away, or refrigerate for a few hours so the flavours blend.
Serve chilled. Store in an airtight container in the fridge for up to 3 to 5 days; best eaten within 2 days.

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