Hey everyone, it’s John, welcome to our recipe site. Today, we’re going to prepare a Best dish, 【korean side dish】cucumber kimchi. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
【Korean Side Dish】Cucumber Kimchi is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. 【Korean Side Dish】Cucumber Kimchi is something which I have loved my whole life. They’re fine and they look fantastic.
Cucumber kimchi (Oi Kimchi, 오이 김치) is a popular summer kimchi in Korea. If you like cucumber, try my other cucumber recipes! Spicy Korean cucumber salad (Oi Muchim) and Korean cucumber side dish (Oi Namul).
To get started with this particular recipe, we have to prepare a few components. You can have 【korean side dish】cucumber kimchi using 8 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make 【Korean Side Dish】Cucumber Kimchi:
- Get 7 pieces cucumber
- Make ready Sauce seasoning:
- Get 2 tablespoons Gochujang
- Get 1 teaspoon Korean chilli powder
- Make ready 1 teaspoon Sugar
- Take 1 teaspoon Vinegar
- Prepare 1 teaspoon Korean sesame oil
- Take 1 bit white sesame
Kimchi is a spicy Korean side dish created from salted, fermented vegetables, usually cabbage and radishes. It gets its unique kick from a paste made of chili powder, garlic, ginger, red pepper and sugar and its recognizable tang from fish sauce. While you're probably familiar with the most common. Kim chi - fermented, spicy cabbage - is easily the most celebrated Korean side dish.
Instructions to make 【Korean Side Dish】Cucumber Kimchi:
- After washing the cucumbers, use a knife to scrape off the thorny part on the surface
- Cut the head and tail of the cucumbers and cut them to a thickness of about 1 cm - Sprinkle salt on the already cut cucumbers and let them marinate for 5 minutes, after the cucumbers are out of the water, drain the water
- Start making sauce seasoning: - 2 tablespoons Gochujang, 1 teaspoon Korean chilli powder, 1 teaspoon Sugar, 1 teaspoon Vinegar, 1 teaspoon Korean sesame oil, a bit white sesame - Stir the cucumbers and sauce evenly to taste
- After finishing, it can be stored in a food storage container - Seeing this screen, are you a bit worried about whether the Korean gochujang is too much? - The cucumbers will still have water come out, so the amount of Korean gochujang is actually just right:)
Few non-Koreans know that hundreds if not thousands of And the next time you make kim chi, feel free to be creative and try a different cut. Most people won't think twice about serving basic cornbread when is on the table. But switching up your side dishes can bring a View image. Chinese-Korean Cucumber Kimchi. this link is to an external site that may or may not meet accessibility guidelines. I attempt to make this Cucumber Kimchi Salad a lot more than traditional Cucumber Kimchi, because it's much My Cucumber Kimchi Salad recipe is very refreshing, well balance of spicy, sweet and tangy!
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