Moms Spicy Cucumber Kimchee Recipes

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MOM'S SPICY CUCUMBER KIMCHEE



Mom's Spicy Cucumber Kimchee image

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

¼ cup gochujang (Korean hot pepper paste)
1 tablespoon white sugar
1 tablespoon sesame seeds
2 teaspoons sesame oil
½ cup white vinegar
2 tablespoons soy sauce
1 teaspoon toasted sesame oil
1 dash Korean instant beef stock (such as Dashida®)
4 Kirby cucumbers, thinly sliced
1 tablespoon toasted sesame seeds

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

QUICK SPICY KIMCHEE



Quick Spicy Kimchee image

Provided by Tyler Florence

Categories     side-dish

Time 6h40m

Yield 1 quart

Number Of Ingredients 8

2 tablespoons hot chili paste (recommended: Srirachi Hot Chili Paste)
1-inch piece fresh ginger, grated
2 cloves garlic, finely chopped
2 scallions, finely sliced
1 head Napa cabbage, about 1 to 1 1/2 pounds
1/4 cup kosher salt
1/2 cup rice vinegar
1 tablespoon sugar

Steps:

  • Remove outer leaves from cabbage. Cut cabbage in quarters and remove the tough inner core. Slice across sections into 1/2-inch slices. Put into a colander, add salt, and mix well. Place over a bowl and let drain, covered, until wilted, about 2 hours.
  • In a large bowl combine the vinegar and sugar and stir to dissolve. Add the chili paste, ginger, garlic, and scallions and stir. Rinse the salt off the cabbage with a couple of changes of water. Dry well and add to the vinegar mixture; stir well to combine. Put into a sterilized glass jar and pack the cabbage down; add enough water to cover. Close the jar and refrigerate for at least 4 hours. This is spicy and gets spicier the longer it sits - add or subtract chili paste to your taste.

SPICY MARINATED CUCUMBERS (OEE MUCHIM)



Spicy Marinated Cucumbers (Oee Muchim) image

These spicy, refreshing cucumbers are a traditional Korean "banchan," or side dish. Danji chef Hooni Kim brines cucumbers in salt before marinating them in Korean red pepper flakes, sugar, and rice vinegar. (Note: Plan ahead for a day of marination.)

Provided by Hooni Kim

Categories     side-dish

Time 8h50m

Yield 8 servings

Number Of Ingredients 8

2 English cucumbers, unpeeled, may substitute 5-6 Persian or Japanese cucumbers
1 tablespoon coarse kosher salt
2 tablespoons gochugaru (Korean red pepper flakes), available at Asian markets or online
3 tablespoons mirin
2 tablespoons rice vinegar
1 tablespoon sugar
1/2 teaspoon fish sauce
2 cloves garlic

Steps:

  • Brine cucumbers: Use a mandoline or a sharp knife to cut the cucumbers into ⅓-inch rounds. Place in a colander fitted over a bowl and add salt; mix well to ensure the cucumbers are evenly salted. Let rest at room temperature to drain, 20 minutes. While they drain, prepare the marinade (Step 2).
  • Marinade: In a large bowl, combine the gochugaru, mirin, rice vinegar, sugar, and fish sauce. Smash and peel the garlic, then finely chop. Use the flat part of your knife to press down on the garlic to further break it down, then continue to mince. Add the garlic to the marinade.
  • Marinate cucumbers: Rinse all the salt off the cucumbers with cold water. Whisk the marinade, then add the cucumbers; use a large spoon to toss, making sure the cucumbers are evenly coated with marinade. Cover and refrigerate for 1 hour.
  • Cucumbers will have released more liquid, which helps the marinating process. At this point, they're ready to eat; however, refrigerating overnight will round out the flavors. Place the cucumbers, along with some marinade, in a lidded container and store in the fridge overnight; serve cold. (The cucumbers can be stored in the refrigerator for 2-3 days, or for as long as the cucumbers remain firm and crunchy.)

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