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This Quick Cucumber Kimchi recipe brings a refreshing and vibrant touch to any meal. The crispiness of English cucumbers combined with the aromatic zest of green onions and the fiery punch of Korean red pepper flakes creates a symphony of flavors. This dish not only tantalizes your taste buds but also introduces you to the simple beauty of Korean fermentation techniques.
Whether you’re a seasoned kimchi enthusiast or a curious foodie looking to explore new culinary territories, this Quick Cucumber Kimchi is a must-try. Its ease of preparation and the harmonious blend of flavors make it an ideal side dish or a flavorful addition to bowls and wraps. Embrace the zesty allure of this Korean delicacy and let it inspire your next culinary adventure.
Ingredients:
1 English cucumber, cut into 3-inch spears
3 green onions, cut into 3-inch pieces
For the Kimchi Sauce:
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1 clove garlic, minced
2 tsp minced ginger
2 tsp Korean red pepper flakes (Gochugaru)
1 tbsp tamari, coconut aminos, or soy sauce
3 dashes of sesame oil
6 tbsp white distilled vinegar
½ tsp kosher salt
Directions:
Make the Kimchi Sauce: In a large mixing bowl, combine minced garlic, minced ginger, Korean red chili flakes, tamari (or soy sauce), sesame oil, vinegar, and kosher salt. Mix until well incorporated.
Cut Vegetables: Prepare cucumbers and green onions by cutting them into 3-inch pieces.
Combine: Add cucumbers and green onions to the kimchi sauce in the mixing bowl. Gently toss to ensure they are fully coated. Allow to sit and marinate for about a minute.
Chill and Serve: Transfer the kimchi into an air-tight container or cover with plastic wrap. Refrigerate for at least an hour. Serve chilled as a refreshing side dish.
Prep Time: 10 minutes | Chilling Time: 1 hour | Total Time: 1 hour 10 minutes
Kcal: 40 kcal | Servings: 4
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