Why make cucumber kimchi?
Want to try something new for your summer cookouts? Need to perk up that boring burger? I got you covered: you need cucumber kimchi.
Cucumber kimchi is a super simple condiment that adds all of the spice and tang of kimchi but only takes about 20 minutes to make - no fermenting necessary!
How to make cucumber kimchi
I got this recipe from my sister, who can probably make this kimchi with her eyes closed. Thanks, sis! Here goes:
- Start by slicing a cucumber into thin round discs, then dry brine them for 20 minutes.
- While the salt works its magic, mix up a spicy sauce with just 5 pantry ingredients: soy sauce, sugar, rice vinegar, gochugaru, and sesame seeds. I like to add some minced garlic, too, but leave it out if that’s not your thing.
- After 20 minutes of dry brining, rinse the salt from the cucumber slices, and squeeze them thoroughly to remove any excess water. Take a taste. The cucumber is crunchy and so refreshing!
- Toss the brined cucumbers in the spicy sauce. Garnish with sesame seeds if you are feeling foodgawker-ish.
- Celebrate with a cold summer cocktail because you are already done!
Now, you can treat these just like any other kimchi and take a little nibble whenever you need to refresh your palate. But you could also use these like pickles, adding them to burgers, pulled pork sandwiches, or any other deliciously fatty dish. Anyway you eat them, they’re a super simple way to add an extra kick to your summer meal!
- 1 English cucumber
- 1 Tbsp soy sauce
- 1 tsp rice vinegar
- ½ Tbsp granulated sugar
- 1 Tbsp gochugaru
- 1 tsp sesame seeds
- 1 tsp chopped garlic (optional)
- Slice cucumber into thin round discs (approx 5-6mm thick)
- Sprinkle coarse sea salt over cucumbers and let sit for 20 minutes (toss occasionally)
- Thoroughly ring all water from cucumbers by squeezing between two hands
- Rinse under cold water 5-6 times to remove salt
- Mix together kimchi seasoning and combine with cucumbers
- Sprinkle sesame seeds and chopped scallions for garnish
- Serve cold and keep refrigerated for up to 1 week