Chinese-Korean Cucumber Kimchi


Cuisine : Chinese
Calories : 80
Type : Vegetarian
Serving Size : 10
Course : Salad
Preparation Time : 180  Min

INGREDIENTS
No Ingredient Quantity Measure Type
1 Cucumber 5
2 Salt 1/2 Cup
3 Water 1 Cup
4 Chili oil 1 Tablespoon
5 Onion 1
6 Red chile pepper 2
7 White sugar 1/2 Cup
8 White vinegar 1/2 Cup
9 Chili bean sauce (toban djan) 2 Tablespoon
10 Garlic 1 Clove

Recipe Details
Delicious and easy Korean-style refrigerator pickles with a bit of Chinese flair! It goes very well with Korean BBQ dishes. 

Cooking Instructions
  1. 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.
  2. 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.
  3. 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. 

Garnishing Instructions
Not available

Serving Instructions
Serve chilled.

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