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cucumber-kimchi-recipe

Cucumber Kimchi Recipe

A refreshing and spicy vegan cucumber kimchi.
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Preparation Time: 20 minutes
Total Time: 20 minutes
Course: Side Dish
Cuisine: Korean
Servings: 4 servings
Calories: 50 kcal

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. 1. In a mixing bowl, toss the cucumber slices with salt. Let sit for 10 minutes.
  2. 2. Rinse the cucumbers under cold water and drain well.
  3. 3. In a separate bowl, mix gochugaru, garlic, ginger, soy sauce, sugar, and green onions.
  4. 4. Add the drained cucumbers to the spice mixture and toss to coat evenly.
  5. 5. Serve immediately or store in an airtight container in the fridge for up to a week.

Nutritional Value

Calories: 50kcal | Carbohydrates: 10g | Protein: 2g | Sodium: 500mg | Potassium: 200mg | Fiber: 2g | Sugar: 4g | Vitamin A: 100IU | Vitamin C: 10mg | Calcium: 20mg | Iron: 1mg

Keywords

Cucumber, Kimchi, Vegan
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