Craving Kimchi but don’t have the time to invest? This is quick and tastes amazing. It goes really well on top of the Korean Beef recipe also posted on here.
4 pickling cucumbers or other small cucumbers
2 teaspoon kosher salt
4 cloves garlic, finely chopped
4 scallions, finely chopped
2 inch piece fresh ginger, peeled and finely chopped
4 tablespoons rice vinegar (I USED WHITE DISTILLED)
2 tablespoon Korean chili powder (gochugaru or Korean “crushed red pepper can be found in Asian food markets) (OR CHILI GARLIC, OR CRUSHED RED PEPPERS AND SIRACHA WORKS JUST AS WELL)
4 teaspoons sugar
1 teaspoon fish sauce (I USED SOY SAUCE INSTEAD)
First wash the cucumbers with water thoroughly to remove any dirt from the skin.
Using a mandolin, cut the cucumbers into thin circles, about 1/8-1/4 inch thickness. You can buy a mandolin at Asian food markets but most kitchen stores have them now. Please be VERY careful when using a mandolin, the blade is super sharp. Most mandolins come with a guard to hold the food in place, I strongly urge you to use that or else you may cut off more than just the food!
Place the cucumbers in a bowl and mix with the salt. Let stand at room temperature for about 30 minutes.
In a separate bowl, combine the garlic, scallions, ginger, vinegar, chili power, sugar, fish sauce.
Drain the cucumbers, discarding the liquid. Then stir the cucumbers into the garlic mixture until everything is combined.
Wrap the bowl with saran wrap tightly and keep in refrigerator for 12-24 hours before serving. The kimchi needs to marinate in the mixture and the fish sauce will help the kimchi start to turn sour. (I usually let it sit for only a few hours)
HERE’S THE KOREAN BEEF RECIPE: https://simplesenorita.wordpress.com/2015/01/21/korean-beef/
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