MOM'S SPICY CUCUMBER KIMCHEE
May be a little salty, but that is because it's meant to be eaten with rice. Spices can be adjusted to your personal taste. Hope you enjoy! It goes great with bulgogi.
Provided by santokieann
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 1h15m
Yield 8
Number Of Ingredients 10
Steps:
- Combine gochujang, white sugar, 1 tablespoon sesame seeds, and 2 teaspoons sesame oil in a small bowl to make a seasoned gochujang paste.
- Whisk vinegar, soy sauce, 1 teaspoon toasted sesame oil, and instant beef stock together in a large bowl. Stir in seasoned gochujang paste. Add cucumbers; stir until coated. Sprinkle with 1 tablespoon toasted sesame seeds.
- Let cucumbers marinate in the refrigerator before serving, at least 1 hour.
Nutrition Facts : Calories 75.1 calories, Carbohydrate 11.5 g, Fat 3.1 g, Fiber 1 g, Protein 1.6 g, SaturatedFat 0.5 g, Sodium 311 mg, Sugar 5.4 g
CUCUMBER KIMCHI (OI KIMCHI)
Korean cucumber kimchi recipe. Learn how to make quick and easy cucumber kimchi (oi kimchi)
Provided by Sue | My Korean Kitchen
Categories Side dishes
Time 30m
Number Of Ingredients 11
Steps:
- Cut off both ends of the cucumber. Divide the cucumber into 3 pieces then cross cut each piece length ways. You should end up with 4 to 5 cm (1.5 inch) length cucumber pieces. Put the cucumber into a large bowl then scatter the coarse sea salt around on top. Gently mix them so that the cucumber gets pickled evenly. Set it aside for 20 minutes.
- Gently brush off the salt from the cucumber then transfer the cucumber into a clean bowl. Pour in the kimchi sauce then mix them gently. (If using) Add the carrots and garlic chives then mix with the rest again. Transfer into a glass container and cover.
- Keep it at room temperature for about 12 to 18 hours then move it to the fridge. Serve once chilled.
Nutrition Facts : Calories 42 kcal, Carbohydrate 8 g, Protein 1 g, Sodium 1249 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
CUCUMBER KIMCHI (OIE SOBAEGI)
Provided by Food Network
Yield 1 Pint.
Number Of Ingredients 11
Steps:
- Halve each cucumber horizontally, then each half vertically in 4 to make 32 pieces in all. Rub them all over with salt and set aside to drain in a colander for 1 hour. In a medium bowl combine remaining ingredients.
- Rinse cucumbers with cold water, drain well and pat dry. Taste for seasoning and salt lightly if no salty flavor remains. Toss with dressing. Transfer to a 1-pint jar and cover tightly. Let sit at room temperature for 24 hours before serving. Can be made several weeks ahead and refrigerated.
CUCUMBER KIMCHI
Provided by Molly O'Neill
Categories condiments, project, side dish
Time P4DT45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Slice each cucumber half as if quartering lengthwise, but leave the last half-inch intact. Rub thoroughly with salt, and add the remainder from the cup to 1/2 cup water; allow the cucumbers to macerate in the salted water for 30 minutes. Rinse and drain them for 10 minutes.
- Mix together well the remaining ingredients, including the tablespoon of salt. Place about 2 tablespoons of stuffing between the "fingers" of each cucumber half. Place the cucumbers in a jar with a tight lid and add the remaining stuffing.
- Leave at room temperature for 4 days and serve, reassembling the cucumbers with stuffing as necessary.
Nutrition Facts : @context http, Calories 75, UnsaturatedFat 0 grams, Carbohydrate 17 grams, Fat 1 gram, Fiber 3 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 821 milligrams, Sugar 8 grams
CUCUMBER KIMCHI
This recipe came to The Times in 2011 as an accompaniment to bulgogi sloppy Joes, as envisioned by the chef Hooni Kim of Danji, but they add a tangy flavor to whatever they're paired with. Making it is as simple as it gets - the cucumbers are quick pickled in rice vinegar and flavored deeply with gochugaru, or Korean red-pepper flakes. Serve it with the sloppy Joes, or alone, as a bar snack, with an ice cold beer.
Provided by Sam Sifton
Categories easy, condiments
Time 25m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Place the cucumbers in a medium-size bowl, then sprinkle with the salt. Let stand 20 minutes.
- Rinse cucumbers in cold water to remove salt, drain and pat dry.
- Return cucumbers to bowl, add other ingredients, toss to combine, cover tightly and place in refrigerator overnight or until ready to use.
Nutrition Facts : @context http, Calories 39, UnsaturatedFat 0 grams, Carbohydrate 6 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 271 milligrams, Sugar 4 grams
QUICK CUCUMBER KIMCHI
This an amazing recipe for Cucumber Kimchi from Eating Well July/August 2010. It is very easy to make and tastes like the Ban Chan (side dishes) that you get at Korean restaurants. Korean Chile Powder is called gochugara and can not be substituted for in this recipe. Cooking time is time to prep cucumbers
Provided by mandabears
Categories Korean
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Use a non reactive bowl or pan for this recipe. Stainless steel, enamel coated or glass is necessary when making this recipe.
- Cut cucumbers in half lengthwise and then crosswise in 1/8 inch thick half moons.
- Place in a medium bowl and mix thoroughly with the salt.
- Let stand at room temperature for 1/2 hour.
- Meanwhile combine garlic, scallions, vinegar, chile powder, sugar and fish sauce in a medium non reactive bowl.
- Drain the cucumbers and discard liquid.
- Stir the cucumbers into the vinegar mixture.
- Cover and refrigerate 12 to 24 hours before serving.
- Can be refrigerated for up to 1 week.
Nutrition Facts : Calories 30.7, Fat 0.7, SaturatedFat 0.1, Cholesterol 2.9, Sodium 412.4, Carbohydrate 6.4, Fiber 1.1, Sugar 3.3, Protein 1
CHINESE-KOREAN CUCUMBER KIMCHI
Delicious and easy Korean-style refrigerator pickles with a bit of Chinese flair! It goes very well with Korean BBQ dishes.
Provided by Helena C
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 3h
Yield 10
Number Of Ingredients 10
Steps:
- Mix the cucumbers and sea salt together in a bowl, let stand for 30 minutes to let the cucumbers soften. Drain, and rinse with fresh water.
- While the cucumbers are standing in salt, whisk together the sugar, vinegar, and water in a saucepan; bring to a boil. Reduce heat, and stir in the chili bean sauce and hot chili oil.
- Mix the cucumbers with sliced chiles, onion, and garlic in a heatproof airtight container, and pour the hot vinegar mixture over the vegetables. Cover and refrigerate for 2 to 3 hours to blend the flavors. Serve chilled.
Nutrition Facts : Calories 80.2 calories, Carbohydrate 17.4 g, Fat 1.3 g, Fiber 0.9 g, Protein 1.8 g, SaturatedFat 0.2 g, Sodium 4414.6 mg, Sugar 13.6 g
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Ratings 9Calories 8 per servingCategory Healthy Korean Recipes
- Cut cucumbers in half lengthwise and then crosswise into 1/8-inch-thick half moons. Place in a medium bowl and mix thoroughly with salt. Let stand at room temperature for about 30 minutes.
- Meanwhile, combine garlic, scallions, ginger, vinegar, chile powder, sugar and fish sauce in a medium nonreactive bowl (see Tip).
- Drain the cucumbers (discard the liquid). Stir the cucumbers into the vinegar mixture. Cover and refrigerate for 12 to 24 hours before serving.
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