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This quick cucumber kimchi is a simple and flavourful side dish. It is spicy, tangy, and slightly sweet.
Unlike traditional kimchi, this version is not fully fermented, so it can be made and enjoyed in about 30 minutes.
It goes well with rice, noodles, or grilled dishes.
Ingredients
- 4 small cucumbers, thinly sliced
- 2 small carrots, thinly sliced
- 1/2 onion, thinly sliced
- 2 1/2 teaspoons salt
- 3 tablespoons Korean chilli flakes (gochugaru)
- 3 tablespoons rice vinegar
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 1/2 tablespoons sugar
- 2 garlic cloves, optional
Method
- Place the cucumbers, carrots, and onion in a bowl. Add the salt and mix well. Leave for 20 minutes.
- In a separate bowl, mix the chilli flakes, vinegar, soy sauce, sesame oil, sugar, and garlic.
- Drain the liquid from the vegetables. Rinse under cold water and pat dry. Return to the bowl.
- Add the sauce and mix until everything is evenly coated.
- Serve straight away, or leave overnight for a stronger flavour.
- Optional: sprinkle with sesame seeds before serving.
- Serve cold or at room temperature.
Note: This is a quick pickle-style dish, so it is best eaten fresh within a day or two.
