Instant Cucumber Kimchi by @chieffoodieofficer

10 min

4 servings

🥒

600 g

Cucumber

🧂

2.5 g

Salt

🧅

15 g

Spring onions

🧄

4.5 g

Garlic

🌶️

1.5 tsp

Red chilly powder

🌱

4.5 g

Sesame seeds

🫘

1.5 tsp

Soya sauce

🍶

5 ml

Vinegar

🍬

4 g

Sugar

🫒

15 ml

Olive oil

🌶️

1 tsp

Chilly flakes

  1. Wash
    • cucumber

    Wash 2 medium cucumbers and slice them into bite-size rounds or half-moons.

  2. Toss
    • cucumber
    • salt

    Toss the sliced cucumbers with 1/2 teaspoon salt in a mixing bowl.

  3. Rest
    • cucumber
    • salt

    Rest the salted cucumbers for 10 minutes to draw out excess moisture.

  4. Drain
    • cucumber

    Drain the cucumbers in a colander and gently squeeze away the released water.

  5. Slice
    • spring onion
    • cucumber

    Slice 1/4 cup spring onion and add it to the drained cucumbers.

  6. Add
    • garlic
    • red chilly powder
    • sesame seeds

    Add 1 1/2 teaspoons garlic, 1 1/2 teaspoons red chilly powder, 1 1/2 teaspoons sesame seeds, and 1 teaspoon chili flakes.

  7. Pour
    • soya sauce
    • vinegar
    • sugar

    Pour in 1 1/2 teaspoons soya sauce, 1 teaspoon vinegar, and 1 teaspoon sugar.

  8. Heat
    • olive oil

    Heat 1 tablespoon olive oil in a microwave-safe bowl until hot, about 20 to 30 seconds.

  9. Pour
    • olive oil
    • cucumber
    • spring onion

    Pour the hot olive oil over the seasonings and toss everything thoroughly until evenly coated.

  10. Chill
    • cucumber

    Chill the cucumber kimchi in the refrigerator for 30 minutes.

  11. Serve
    • cucumber

    Serve the cucumber kimchi cold as a spicy, refreshing salad or side dish.

Instant Cucumber Kimchi by @chieffoodieofficer

10 min

4 servings

🥒

600 g

Cucumber

🧂

2.5 g

Salt

🧅

15 g

Spring onions

🧄

4.5 g

Garlic

🌶️

1.5 tsp

Red chilly powder

🌱

4.5 g

Sesame seeds

🫘

1.5 tsp

Soya sauce

🍶

5 ml

Vinegar

🍬

4 g

Sugar

🫒

15 ml

Olive oil

🌶️

1 tsp

Chilly flakes

Preparation Steps

  1. Step 1/11

    Wash 2 medium cucumbers and slice them into bite-size rounds or half-moons.

    🥒cucumber
    🔪knife
    🪵cutting board

  2. Step 2/11

    Toss the sliced cucumbers with 1/2 teaspoon salt in a mixing bowl.

    🥒cucumber
    🧂salt
    🥣mixing bowl
    🥄measuring spoons
    🥄spoon

  3. Step 3/11

    Rest the salted cucumbers for 10 minutes to draw out excess moisture.

    🥒cucumber
    🧂salt
    🥣mixing bowl

  4. Step 4/11

    Drain the cucumbers in a colander and gently squeeze away the released water.

    🥒cucumber
    🧺colander

  5. Step 5/11

    Slice 1/4 cup spring onion and add it to the drained cucumbers.

    🧅spring onion
    🥒cucumber
    🔪knife
    🪵cutting board
    🥣mixing bowl

  6. Step 6/11

    Add 1 1/2 teaspoons garlic, 1 1/2 teaspoons red chilly powder, 1 1/2 teaspoons sesame seeds, and 1 teaspoon chili flakes.

    🧄garlic
    🌶️red chilly powder
    🌱sesame seeds
    🌶️chili flakes
    🥣mixing bowl
    🥄measuring spoons

  7. Step 7/11

    Pour in 1 1/2 teaspoons soya sauce, 1 teaspoon vinegar, and 1 teaspoon sugar.

    🫘soya sauce
    🍶vinegar
    🍬sugar
    🥣mixing bowl
    🥄measuring spoons

  8. Step 8/11

    Heat 1 tablespoon olive oil in a microwave-safe bowl until hot, about 20 to 30 seconds.

    🫒olive oil
    🥣small heatproof bowl
    🥄measuring spoons

  9. Step 9/11

    Pour the hot olive oil over the seasonings and toss everything thoroughly until evenly coated.

    🫒olive oil
    🥒cucumber
    🧅spring onion
    🧄garlic
    🌶️red chilly powder
    🌱sesame seeds
    🫘soya sauce
    🍶vinegar
    🍬sugar
    🌶️chili flakes
    🥣mixing bowl
    🥄spoon

  10. Step 10/11

    Chill the cucumber kimchi in the refrigerator for 30 minutes.

    🥒cucumber
    🥣mixing bowl

  11. Step 11/11

    Serve the cucumber kimchi cold as a spicy, refreshing salad or side dish.

    🥒cucumber
    🥄spoon

Composition

Ingredients

Types

Vegetables, Seasonings, Herbs, Seeds, Condiments, Sweeteners, Oils

Ingredients

Cucumber, Salt, Spring onions, Garlic, Red chilly powder, Sesame seeds, Soya sauce, Vinegar, Sugar, Olive oil, Chilly flakes

Notes

Salt (as per taste), Olive oil (hot)

Allergens

Sesame

Dietetics

Dietary regimen

Vegan, Vegetarian, Dairy-Free, Egg-Free, Nut-Free, Low-Calorie

Calories

105 kcal

Macro nutrients

Protein: 2g, Carbohydrates: 11g, Fat: 7g, Fiber: 2g, Sugars: 6g

Nutritional Information

Minerals

Sodium: 760mg, Potassium: 240mg, Calcium: 55mg, Iron: 1.2mg

Vitamins

Vitamin C: 9mg, Vitamin K: 22mcg, Vitamin A: 80mcg

Preparation

Time Information

Preparation

10 minutes

Overall

10 minutes

Difficulty

Level

Easy (1/4)

Steps

11 steps

Equipments

Utensils

knife, cutting board, mixing bowl, colander, measuring spoons, small heatproof bowl, spoon

Appliances

Refrigerator, Microwave

Type

Type

Type Of Dish

Salad, Side Dish, Appetizer

Occasions

Lunch, Dinner, Summer, Party, Potluck

Origin

Source

Platform

instagram

Original Creator

@chieffoodieofficer

Origin

Cuisine

Korean

Geographic

South Korea, East Asia

Various

Aspect

Texture

Crunchy, Crisp, Juicy, Tender

Flavors

Spicy, Salty, Sour, Savory, Sweet, Garlicky, Tangy, Nutty

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Store in an airtight container,Keep at or below 4°C / 40°F,Stir before serving), freezer : 0 min (Not recommended because cucumbers become watery and soft after thawing)