Crispy Cucumber Kimchi Salad
Crispy Cucumber Kimchi Salad
Super Easy Cucumber Kimchi Salad: The Ultimate Rice Companion
Introducing a refreshing and crunchy cucumber kimchi, made by thinly slicing fresh cucumbers and mixing them with a savory fermented sauce. For those who find large batches daunting, this recipe uses just two cucumbers to create a delightful kimchi that lasts for a few days. It’s a perfect side dish to add freshness to your meals, ideal for entertaining guests or as a staple in your refrigerator.
Main Ingredients- 2 cucumbers (approx. 300g)
- 20g onion (about 1/4 of a small onion)
- 15g chives (about 4 stalks)
Seasoning (Tablespoon Measurement)- 1.5 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp fish sauce (or soy sauce)
- 0.3 Tbsp sugar (approx. 1/3 tsp)
- 0.5 Tbsp minced garlic (approx. 1 tsp)
- 0.2 Tbsp minced ginger (a tiny amount)
For Salting- 1 Tbsp fine salt
- 1.5 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp fish sauce (or soy sauce)
- 0.3 Tbsp sugar (approx. 1/3 tsp)
- 0.5 Tbsp minced garlic (approx. 1 tsp)
- 0.2 Tbsp minced ginger (a tiny amount)
For Salting- 1 Tbsp fine salt
Cooking Instructions
Step 1
First, wash the cucumbers thoroughly. You can peel them partially using a peeler or leave the skin on. Trim off the ends of the cucumbers.
Step 2
Cut the prepared cucumbers lengthwise into four pieces, then slice them into bite-sized pieces about 3cm long. Cutting them not too thinly will help maintain their crisp texture.
Step 3
Place the sliced cucumbers in a large bowl. Sprinkle evenly with 1 tablespoon of fine salt. Gently toss with your hands and let them salt for about 20 minutes until they soften slightly. It’s good to mix them once in between.
Step 4
While the cucumbers are salting, thinly slice the onion. Then, cut the sliced onion into pieces about 2-3cm long, similar to the cucumber pieces, so they are easy to mix into the seasoning later.
Step 5
Wash and drain the chives. Then, chop them into 2-3cm lengths, similar to the cucumber pieces. Prepare them to be mixed with the onion.
Step 6
Rinse the salted cucumbers gently under running water 2-3 times to remove excess salt. Be careful not to rinse for too long, as this can make the kimchi too bland.
Step 7
Drain the rinsed cucumbers thoroughly in a colander. It’s crucial to remove as much water as possible, as excess moisture can lead to soggy kimchi.
Step 8
While the cucumbers are draining, prepare the seasoning. In a separate bowl, combine 1.5 Tbsp gochugaru, 1 Tbsp fish sauce, 0.3 Tbsp sugar, 0.5 Tbsp minced garlic, and 0.2 Tbsp minced ginger. Mix well to create a flavorful seasoning paste. Even a small amount of ginger adds a wonderful aroma.
Step 9
Add the drained cucumbers and the sliced onions to the seasoning paste. Gently mix everything together, ensuring the seasoning coats the ingredients evenly. Be careful not to mash the cucumbers.
Step 10
Finally, add the chopped chives and mix lightly. Your crispy and delicious cucumber kimchi salad is ready! ♡
Step 11
The seasoning is perfectly balanced, and the fresh crunch of the cucumbers is outstanding – it’s incredibly delicious! Kept chilled in the refrigerator, it becomes a real ‘rice thief’ that will have you finishing your rice in no time. Enjoy your delicious homemade kimchi! 😀
