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    Cucumber Kimchi Recipe From "The Korean Vegan."

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    OnPointRadio
    Cucumber kimchi is an easy kimchi to make that uses Kirby or Persian cucumbers. The cucumbers are sliced and salted to draw out liquid, then rinsed and mixed with gochugaru (red pepper flakes), red onion, sugar, rice vinegar and mirin. It is stored at room temperature for 2-3 days to pickle before refrigerating, and can be enjoyed as a side dish or garnish for several weeks.

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    © All Rights Reserved
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    Cucumber Kimchi Recipe From "The Korean Vegan."

    Uploaded by

    OnPointRadio
    8K views1 page
    Cucumber kimchi is an easy kimchi to make that uses Kirby or Persian cucumbers. The cucumbers are sliced and salted to draw out liquid, then rinsed and mixed with gochugaru (red pepper flakes), red onion, sugar, rice vinegar and mirin. It is stored at room temperature for 2-3 days to pickle before refrigerating, and can be enjoyed as a side dish or garnish for several weeks.

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    Cucumber Kimchi recipe from "The Korean Vegan."

    Original Title

    Cucumber Kimchi recipe from "The Korean Vegan."

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    © © All Rights Reserved

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    Cucumber kimchi is an easy kimchi to make that uses Kirby or Persian cucumbers. The cucumbers are sliced and salted to draw out liquid, then rinsed and mixed with gochugaru (red pepper flakes), red onion, sugar, rice vinegar and mirin. It is stored at room temperature for 2-3 days to pickle before refrigerating, and can be enjoyed as a side dish or garnish for several weeks.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    8K views1 page

    Cucumber Kimchi Recipe From "The Korean Vegan."

    Uploaded by

    OnPointRadio
    Cucumber kimchi is an easy kimchi to make that uses Kirby or Persian cucumbers. The cucumbers are sliced and salted to draw out liquid, then rinsed and mixed with gochugaru (red pepper flakes), red onion, sugar, rice vinegar and mirin. It is stored at room temperature for 2-3 days to pickle before refrigerating, and can be enjoyed as a side dish or garnish for several weeks.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 1

    CUCUMBER KIMCHI

    (오이김치)
    SE R VE S 6 TO 8 Cucumber kimchi was the first kimchi I ever learned to make
    because it’s so easy. It’s a great way to dip your toe into the pool
    DIFFICULTY: Easy
    of pickled Korean vegetables, if you’re a little intimidated to try
    ALLER GEN S : GF, NF
    cabbage or radish kimchi. Not only that, it’s an excellent garnish for
    1 pound Korean your salads, sandwiches, and, of course, on rice. The lovely thing
    cucumbers, Kirby
    about this recipe—like all kimchis!—is that you can make a bunch
    pickling cucumbers,
    or Persian (mini) in advance (double or triple the recipe!) and serve it for weeks!
    cucumbers My grandmother had a huge jar of cucumber kimchi in her fridge
    3 tablespoons coarse
    at all times that she used throughout the year. As a result, her
    sea salt
    2 to 4 tablespoons bapsang (dining table) always delivered multiple different kimchis at
    gochugaru every meal!
    (see page 28)
    ¼ cup julienned red onion
    2 tablespoons sugar 1. Cut the cucumbers into ¼-inch-thick discs and place
    2 tablespoons rice vinegar them in a very large bowl. Add the salt and stir the cucumbers
    2 tablespoons mirin so that they are evenly coated. Set them aside for 15 minutes.

    2. Check on your cucumbers. By this time, there should be some


    liquid collecting at the bottom of the bowl. Stir the cucumbers
    around a little so that the cucumbers on the bottom are now on
    the top and vice versa. Set them aside for another 15 minutes.

    3. Drain off the liquid and rinse the cucumbers thoroughly to


    eliminate excess salt. Pat them dry with a kitchen towel. Place
    them back in the large bowl.

    4. Add the gochugaru (2 to 4 tablespoons depending on your


    spice threshold), red onion, sugar, vinegar, and mirin. Stir the
    cucumbers until they are evenly coated.

    5. Store the cucumber kimchi at room temperature for 2 to 3


    days for a quicker “pickling” and then place it in the
    refrigerator to enjoy for several weeks.

    1 15 K IM ch I and sa L ads

    KoreanVe_9780593084274_all_3p_r3.e.indd 115 5/17/21 12:12 PM

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