Empty My Fridge
Spicy Korean Cucumber Kimchi Salad
Ingredients
- Cucumber1 lb
- Salt1 tsp
- Soy sauce1 ½ tsp
- Sugar1 tsp
- Rice wine vinegar1 ½ tsp
- Sesame oil1 ½ tsp
- Garlic2
- Chili flake · flakes1 tbsp
- Sesame seed · roasted1 tbsp
Instructions
- Rinse the cucumbers, trim the ends and slice thinly.
- Toss the slices with 1 tsp salt in a medium bowl until evenly coated. Leave for at least 30 minutes.
- Gently squeeze out most of the water and excess salt without rinsing, then move to a clean bowl.
- Mix in 1 1/2 tsp light soy sauce, 1 tsp sugar, 1 1/2 tsp rice vinegar, 1 1/2 tsp sesame oil, 2 minced garlic cloves and 1 tbsp Korean red pepper flakes. Taste and adjust.
- Mix in 1 tbsp roasted sesame seeds and serve right away for the best texture.
- Leftovers can be stored in a closed container in the fridge for up to 2 days.
Summarized from Vicky Pham's video. Watch it for the details.
More recipes with
Cook with what's in your fridge
Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.