Korean Cucumber Kimchi

Ingredients

• 3 Long English cucumbers
• 3.5 tbsp Salt (Source states 3–4 tbsp, used to salt the cucumbers.)
• 0.5 cup Carrots (Thinly chopped.)
• 0.5 cup Spring onions (Cut into 1-inch lengths.)
• 0.5 cup Onion
• 1 tbsp Garlic
• 2 tbsp Gochugaru (Substitute 1 tbsp red chili powder if gochugaru/Korean red pepper flakes are unavailable.)
• 1 tbsp Soy sauce
• 1 tbsp Sesame seeds
• 1 tbsp Vinegar
• 1 tbsp Honey

Steps

1. 1

   Cut the English cucumbers as shown in the video, then salt them thoroughly with the listed salt. Leave them salted so they release excess moisture.

2. 2

   Remove the excess salt from the cucumbers.

3. 3

   Prepare the filling vegetables: combine the thinly chopped carrots, 1-inch pieces of spring onion, onion, and garlic.

4. 4

   Make the seasoning mixture by adding the gochugaru, soy sauce, sesame seeds, vinegar, and honey to the vegetables. Mix well until the vegetables are evenly coated.

5. 5

   Stuff the seasoned vegetable mixture into the prepared cucumbers.

6. 6

   Keep the stuffed cucumber kimchi overnight before serving.

Notes

The source does not specify the exact cucumber-cutting style, how long the cucumbers should be salted, or refrigeration conditions. It describes the finished dish as refreshing and tangy and suitable as a summer side dish.

Nutrition per serving

• side dish
• banchan
• Korean
• spicy
• tangy
• no-cook
• vegetarian
• summer