Quick Cucumber Kimchee Recipes
QUICK CUCUMBER KIMCHI
While slowly fermented cabbage and pungent garlic are the ingredients most people associate with kimchi, there are dozens and dozens of other versions of Korea's national dish, featuring all manner of vegetables, such as these quickly pickled cucumbers with just a trace of garlic.
Categories Dinner
Time 40m
Yield 6 servings, 1/4 cup each
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 28 calories, Fat 0 g, SaturatedFat 0 g, Cholesterol 0 mg, Carbohydrate 7 g, Protein 10 g, Sodium 281 mg, Sugar 5 g
QUICK SPICY KIMCHEE
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.
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
SMACKED CUCUMBER 'QUICK KIMCHI'
This is not a traditional kimchi, but it approximates the flavor profile, bypassing a lengthier fermentation and instead relying on vinegar. Considered a muchim in Korean - which can refer to any number of "seasoned" or "dressed" salads or other preparations - this dish is best eaten right away, or at least within 24 hours, while cucumber's characteristic crunch is still intact. The smacking step creates craggy edges that help better absorb the spicy, funky dressing, so don't skip it. If you can, place a bowl under the colander in Step 1 to catch the cucumber brine; it tastes fabulous in a martini. Enjoy this as a side salad alongside any grilled main dish, especially steak, or any type of barbecue. For a vegetarian option, you can swap out the fish sauce for soy sauce.
Provided by Eric Kim
Categories dinner, easy, lunch, weeknight, pickles, salads and dressings, vegetables, side dish
Time 40m
Yield 2 to 2 1/2 cups
Number Of Ingredients 9
Steps:
- On a large cutting board, position your chef's knife on its side and press the heel of the blade to crush each cucumber piece until it cracks in the center, splits in half or splinters completely into pieces. (The variety in textures is a delight.) In a medium bowl, toss the cucumbers with the salt, transfer to a colander, and let sit in the sink to drain, about 30 minutes. Meanwhile, in the same bowl, add the vinegar and garlic and set aside.
- After 30 minutes, add the sesame oil, gochugaru, fish sauce and sugar to the bowl with the vinegar and garlic, and whisk to combine. Use a paper or cloth kitchen towel to pat the cucumbers dry, then add the cucumbers to the dressing and toss until well coated.
- Garnish with the optional herbs before serving. This is best eaten right away, but can be refrigerated for up to 24 hours.
QUICK CUCUMBER KIMCHEE
Traditional kimchee (Korean fermented cabbage pickle) is one of those family recipes that vary from home to home--no two are alike. There are good commercial brands available but the most flavorful and pungent versions are going to be had from someone's home kitchen. My version, here, offers a less pungent version that mimics the flavor of conventional kimchee with plenty of umami; a dose of savory and sweet and spicy with a bit more crunch. Delicious as a side salad or condiment with barbecued meats, especially Korean Gal-Bi (check my page here for a recipe) or meat-filled lettuce cups. It also makes an tasty and surprising sandwich topping with roast pork or turkey or grilled tuna steaks. Thinner-skinned cucumbers work better, so feel free to substitute pickling cukes or mini (Persian) cukes. For a spicier version, increase the jalapeno or crushed red pepper. I have also added and substituted a variety of vegetables depending the mood and what was ticking away in the fridge.
Provided by Hungry Hogareno
Categories Vegetable
Time 20m
Yield 1 1/2 cups, approx., 4 serving(s)
Number Of Ingredients 14
Steps:
- Trim and halve cucumber lengthwise and slice into thin half-rounds. If substituting a regular cucumber, peel and scrape out seeds with a teaspoon. Toss cucumber and onion together with salt; let sit for 10 minutes.
- Meanwhile, whisk together vinegar and honey; slowly whisk in sesame oil, stir in remaining ingredients and set aside.
- Rinse cucumber and onion and drain well, pressing out excess water as needed. Stir into dressing with carrot. Refrigerate at least one hour before serving to allow flavors to come together.
Nutrition Facts : Calories 93.9, Fat 4, SaturatedFat 0.6, Sodium 680.6, Carbohydrate 15.1, Fiber 1.5, Sugar 11.2, Protein 1.4
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
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2016-06-03 Step 2. Meanwhile, combine garlic, scallions, ginger, vinegar, chile powder, sugar and fish sauce in a medium nonreactive bowl (see Tip). Step 3. …
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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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