Cucumber kimchi is a refreshing and spicy twist on the traditional Korean side dish. It's a perfect blend of crunchy cucumbers and bold flavors that can elevate any meal. This quick and easy recipe is ideal for those who want to enjoy the tangy and spicy taste of kimchi without the lengthy fermentation process.
One of the key ingredients in this recipe is gochugaru, which are Korean red pepper flakes. They provide the distinctive heat and color to the kimchi. If you can't find gochugaru at your local supermarket, you might need to visit an Asian grocery store or order it online. Another ingredient to note is soy sauce, which adds a savory depth to the dish.
Ingredients For Cucumber Kimchi Recipe
Cucumbers: The main ingredient, providing a refreshing crunch.
Salt: Used to draw out moisture from the cucumbers and enhance flavor.
Gochugaru: Korean red pepper flakes that add heat and color.
Garlic: Adds a pungent and aromatic flavor.
Ginger: Provides a warm, spicy undertone.
Soy sauce: Adds a savory umami flavor.
Sugar: Balances the heat and adds a touch of sweetness.
Green onions: Adds a fresh, mild onion flavor.
Technique Tip for This Recipe
When preparing cucumbers for kimchi, ensure they are sliced evenly to allow for consistent salting and flavor absorption. Use a mandoline slicer for uniformity. After salting, thoroughly rinse and drain the cucumbers to remove excess salt, which helps maintain the right balance of flavors in the final dish.
Suggested Side Dishes
Alternative Ingredients
cucumbers - Substitute with zucchini: Zucchini has a similar texture and mild flavor, making it a good alternative for cucumbers in kimchi.
salt - Substitute with sea salt: Sea salt provides a similar level of salinity and can enhance the overall flavor profile of the kimchi.
gochugaru - Substitute with crushed red pepper flakes: Crushed red pepper flakes can provide a similar heat level, though the flavor will be slightly different.
garlic - Substitute with shallots: Shallots offer a milder, sweeter flavor that can complement the other ingredients in the kimchi.
ginger - Substitute with galangal: Galangal has a similar spicy and aromatic profile, making it a suitable substitute for ginger.
soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar umami flavor.
sugar - Substitute with maple syrup: Maple syrup can provide the necessary sweetness while adding a subtle depth of flavor.
green onions - Substitute with chives: Chives have a similar mild onion flavor and can be used as a direct substitute for green onions.
Other Alternative Recipes Similar to This Dish
How to Store or Freeze This Dish
To store your cucumber kimchi, place it in an airtight container. This helps maintain its crunch and flavor while preventing any unwanted odors from seeping into your fridge.
Ensure the container is clean and dry before adding the kimchi. This prevents any bacterial contamination that could spoil your delicious creation.
For optimal freshness, store the container in the coldest part of your refrigerator. The back of the fridge is usually the best spot, as it maintains a consistent temperature.
If you plan to enjoy your cucumber kimchi over several days, consider using smaller containers. This way, you only open what you need, keeping the rest sealed and fresh.
When serving, always use a clean utensil to scoop out the kimchi. This prevents introducing any bacteria that could accelerate spoilage.
If you want to freeze your cucumber kimchi, portion it into freezer-safe bags or containers. Flatten the bags to remove as much air as possible, which helps preserve the texture and flavor.
Label each container with the date before freezing. This ensures you use the oldest batch first, maintaining a rotation that keeps your kimchi at its best.
When ready to use, thaw the kimchi in the refrigerator overnight. This slow thawing process helps retain its crispness and taste.
Avoid refreezing cucumber kimchi once it has been thawed. The repeated freezing and thawing can degrade its texture and flavor, making it less enjoyable.
For a quick refresh, you can add a splash of soy sauce or a sprinkle of gochugaru to your thawed kimchi. This revives its vibrant taste, making it just as delightful as when it was first made.
How to Reheat Leftovers
For a quick and easy method, place your cucumber kimchi in a microwave-safe dish. Cover it loosely with a microwave-safe lid or plastic wrap, leaving a small gap for steam to escape. Heat on medium power for 30-60 seconds, checking frequently to ensure it doesn't overheat. This method helps retain the crunchiness of the cucumbers.
If you prefer a more traditional approach, use a stovetop. Place the cucumber kimchi in a small saucepan over low heat. Stir occasionally to ensure even heating. This method allows the flavors to meld together beautifully, enhancing the garlic and ginger notes.
For those who enjoy a bit of a smoky flavor, consider using a steamer. Place the cucumber kimchi in a heatproof dish and set it in the steamer basket. Steam for about 2-3 minutes, just until warmed through. This gentle method preserves the integrity of the green onions and gochugaru.
If you have an air fryer, you can use it to reheat your cucumber kimchi. Set the air fryer to 300°F (150°C) and place the kimchi in a heatproof dish. Heat for 2-3 minutes, shaking the basket halfway through. This method adds a slight crispiness to the cucumbers.
For a cold option, simply let the cucumber kimchi sit at room temperature for about 15-20 minutes before serving. This allows the flavors to come alive without altering the texture.
Best Tools for Making This Recipe
Mixing bowl: Use this to toss the cucumber slices with salt and later to mix the cucumbers with the spice mixture.
Colander: Essential for rinsing the salted cucumbers under cold water and draining them well.
Knife: Needed for slicing the cucumbers, mincing the garlic and ginger, and chopping the green onions.
Cutting board: Provides a safe and stable surface for slicing and chopping the ingredients.
Measuring spoons: Use these to accurately measure out the salt, gochugaru, soy sauce, and sugar.
Mixing spoon: Handy for mixing the gochugaru, garlic, ginger, soy sauce, sugar, and green onions together.
Airtight container: Ideal for storing the kimchi in the fridge to keep it fresh for up to a week.
How to Save Time on Making This Dish
Prep ingredients ahead: Slice the cucumbers, mince the garlic and ginger, and chop the green onions in advance to streamline the process.
Use a mandoline: A mandoline slicer can quickly and uniformly slice the cucumbers, saving you time and ensuring even pieces.
Batch mix the spice blend: Prepare a larger batch of the gochugaru, garlic, ginger, soy sauce, and sugar mixture to use for multiple recipes.
Quick rinse method: Use a colander to rinse the salted cucumbers all at once, speeding up the process.
Cucumber Kimchi Recipe
Ingredients
Main Ingredients
- 4 cups cucumbers, sliced
- 1 tablespoon salt
- 2 tablespoon gochugaru (Korean red pepper flakes)
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoon soy sauce
- 1 tablespoon sugar
- 2 stalks green onions, chopped
Instructions
- 1. In a mixing bowl, toss the cucumber slices with salt. Let sit for 10 minutes.
- 2. Rinse the cucumbers under cold water and drain well.
- 3. In a separate bowl, mix gochugaru, garlic, ginger, soy sauce, sugar, and green onions.
- 4. Add the drained cucumbers to the spice mixture and toss to coat evenly.
- 5. Serve immediately or store in an airtight container in the fridge for up to a week.
Nutritional Value
Keywords
More Amazing Recipes to Try 🙂
- Brown Lentils Recipe50 Minutes
- Bread Slice Recipe10 Minutes
- Blended Tofu Recipe10 Minutes
- BBQ Tempeh Sliders Recipe35 Minutes
- BBQ Jackfruit Pizza Recipe35 Minutes
- BBQ Chickpea Pizza Recipe35 Minutes
- Avocado Carrot Noodles Recipe10 Minutes
- Aquafaba Macaron Recipe40 Minutes
Leave a Reply