Smacked Cucumber Quick Kimchi Recipes

QUICK CUCUMBER KIMCHI

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.

SMACKED CUCUMBER 'QUICK KIMCHI'

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.

SMACKED CUCUMBERS

Steps:

• Take a rolling pin or cleaver and smack the cucumbers so that they split, then chop into 2.5cm pieces. Put in a bowl with all the remaining ingredients and 1 tsp salt, and toss together. Serve alongside any of the other dishes.

QUICK CUCUMBER KIMCHI

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.

CAROLE PECK'S FRESH CUCUMBER KIMCHI

Steps:

• Cut off ends of cucumbers, quarter and cut into 3-inch lengths. Mix in a bowl with half the salt, and set aside for 3 hours.
• Drain the cucumber, and gently squeeze out excess liquid. Toss together the remaining salt and the daikon, ground chilies, garlic, ginger and scallions, and mix with the cucumber. Avoid touching your eyes or sensitive parts of your skin during this process; the chilies are very hot. You may want to wear disposable rubber gloves.
• Just before serving, add the sesame oil and seeds, and toss. Serve immediately or refrigerate. Keeps well for a week, becoming spicier every day.

SMACKED CUCUMBERS

Steps:

• Place the cucumber on a cutting board and whack hard, several times, with the flat of a cleaver blade, so the vegetable splinters and opens up with jagged cracks, then chop it into bite-size pieces.
• Place in a bowl; sprinkle with 1/2 teaspoon salt and leave about 30 minutes.
• When the time is up, drain off the water in the bowl.
• To make Version 1, add the chopped salted chiles, garlic, vinegar, sugar and salt to taste; mix well and leave for a few minutes to let the flavors blend. Just before serving, add the sesame oil and chili oil to taste; toss and serve.
• To make Version 2, add the garlic and vinegar to the cucumber with more salt to taste, mix well and set aside for a few minutes to allow the flavors to penetrate. Heat the oil in a wok over a high flame until smoking. Scatter the chili flakes over the cucumber, then sprinkle the hot oil over, which will sizzle; mix well and serve.