Quick Cucumber Kimchi
Makes
Cooking Mode
6 Compliments Mini Seedless Cucumbers or 1 English cucumber
¼ tsp salt
3 cloves garlic, minced
2 green onions, finely chopped
1 tbsp packed brown sugar
1 tbsp sesame oil
2 tsp reduced sodium soy sauce
¾ tsp paprika
¼ tsp cayenne pepper (optional)
1 tbsp toasted sesame seeds
6 Compliments Mini Seedless Cucumbers or 1 English cucumber
¼ tsp salt
3 cloves garlic, minced
2 green onions, finely chopped
1 tbsp packed brown sugar
1 tbsp sesame oil
2 tsp reduced sodium soy sauce
¾ tsp paprika
¼ tsp cayenne pepper (optional)
1 tbsp toasted sesame seeds
Directions
1Slice mini cucumbers diagonally into 1/4-in. (5-mm) thick slices (or cut English cucumber in half lengthwise, scoop out seeds, cut into diagonal slices). Place slices in colander, sprinkle with salt, toss to coat. Let stand 10 min. or until liquid is released.
2Transfer cucumber slices into bowl. Add garlic, green onions, brown sugar, sesame oil, soy sauce, paprika and cayenne (if using). Toss to coat. Let stand 10 min. (Make ahead: Cover and refrigerate up to 3 days.) Sprinkle with sesame seeds before serving.
Tips
1
Toast sesame seeds in a small skillet over medium heat, shaking pan often, 2 to 4 min. or until light golden.
2
These fresh, unfermented, garlicky cucumber pickles get crunchier and even more delicious after a day in the fridge.
3
This makes 8 servings as part of a banchan or appetizer trio, alongside Spicy Korean-Style Bean Sprout Salad and Korean-Style Potato Salad.
Disclaimer
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Personal Note
Personal Note
