Quick Cucumber Kimchi
Author: 
Recipe type: Side
Cuisine: Korean
Serves: 1 pound
 
Ingredients
  • 1 pound Kirby cucumbers*
  • 1¼ teaspoon salt, divided
  • 1½ - 2 tablespoons gochugaru
  • 1½ teaspoons fresh ginger, minced
  • 4 garlic cloves, thinly sliced
  • 1 tablespoon fish sauce
  • 1 teaspoon rice vinegar
  • 1 carrot, sliced into matchsticks
  • 2 scallions, thinly sliced diagonally
Instructions
  1. Place a colander in the sink. Trim the ends off of the cucumbers and slice in half, lengthwise. Then slice them ½ inch thick. Place them in the colander and sprinkle with ¼ teaspoon salt. Toss and allow to sit for 15 minutes - this will draw out some of the moisture.
  2. In the meantime, add the remaining teaspoon of salt with gochugaru, ginger, garlic, and fish sauce in a large bowl. Stir together to fully incorporate. Add the carrots, scallions, and cucumber. Toss and let it sit for 15 minutes before serving.
Notes
*Cucumber Kimchi generally uses Kirby cucumbers. If you can't find them, you can use English cucumbers or Persian cucumbers.
**You can find gochugaru certainly at any Korean grocery store and most general Asian grocery stores. You may also purchase it online.
Recipe by at https://hapanom.com/quick-cucumber-kimchi/