Spicy Korean Cucumber Kimchi
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A crisp, spicy cucumber side dish tossed with gochugaru, garlic, sesame oil, and a sweet-salty soy-vinegar dressing. Salt-draining the cucumbers helps them stay flavorful and ready to store for later.
- Time
- 35 minutes
- Cuisine
- East Asian
Ingredients
- 560 g
- 9 g
- 15 g
- 9 g
- 14 g
- 10 g
- 16 g
- 13 g
- 3 g
Weights are estimates. Together, the ingredients weigh about 645 g before cooking, which is about 160 g per serving.
Steps
Slice the Persian cucumbers lengthwise down the middle, then chop them into pieces about 1/2 inch thick.
Put the cucumber pieces in a bowl with the salt. Set aside for 15 minutes so liquid drains from the cucumbers.
Drain the liquid from the bowl, then rinse the cucumbers with drinking water to remove the salt.
Pat the cucumbers dry with a paper towel.
In a bowl, combine the rice vinegar, minced garlic, sesame oil, gochugaru, soy sauce, brown sugar, and sesame seeds. Mix to make the dressing.
Add the dried cucumbers to the dressing and mix until coated.
Transfer to an airtight container and secure it to store for later.
Notes
The source gives no marinating duration after mixing; its transcript says these side dishes are commonly stored and eaten throughout the week and that flavor comes from overnight marination, but does not specify an overnight duration for this recipe. The source lists 85 calories per serving (with macros of 3 g protein, 12 g carbs, and 4 g fat); ingredient-based estimates may differ.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 82
- Protein
- 2 g
- Carbs
- 11 g
- Fat
- 5 g
- Fiber
- 2 g
Where the calories come from
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