Quick Kimchi Cucumbers Recipe
Ingredients
| 1 pound Kirby cucumbers, halved lengthwise and cut into 1/2-inch spears | ||
| Salt | 1 1/2 Teaspoon | |
| Sugar | 2 1/2 Tablespoon | |
| 1 1/2 tablespoons Korean red chile flakes or 2 teaspoons crushed red pepper | ||
| Sliced ginger | 1 1/2 Tablespoon, peeled | |
| Garlic | 4 Clove (5gm), thinly sliced | |
| Asian fish sauce | 1 Tablespoon | |
| Soy sauce | 1 Tablespoon | |
| Dried shrimp | 1/2 Teaspoon, minced | |
| 1 small carrot and 1 scallion, thinly sliced into 2-inch matchsticks | ||
| Onion | 1/4 Small, thinly sliced | |
Directions
1. In a colander, toss the cucumbers with 1/4 teaspoon of the salt and 1/2 tablespoon of the sugar and let stand for 10 minutes.
2. In a bowl, mix the remaining 1 1/4 tea spoons of salt and 2 tablespoons of sugar with the chile flakes, ginger, garlic, fish sauce, soy sauce and dried shrimp. Toss in the carrot, scallion, onion and cucumbers. Arrange the cucumbers in a shallow dish, spooning the shredded vegetables and liquid on top. Let stand for 15 minutes, turning once or twice, then serve.
2. In a bowl, mix the remaining 1 1/4 tea spoons of salt and 2 tablespoons of sugar with the chile flakes, ginger, garlic, fish sauce, soy sauce and dried shrimp. Toss in the carrot, scallion, onion and cucumbers. Arrange the cucumbers in a shallow dish, spooning the shredded vegetables and liquid on top. Let stand for 15 minutes, turning once or twice, then serve.
Chef
