Cucumber Kimchi

5.0(263)

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.

by Sam Sifton·published 2011-09-18

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KoreanEasy, Condiments

Servings

6 servings

Total time

25 min

Calories / serving

39 kcal

Ingredients (8)

serves

3 small cucumbers, cut into 1/8-inch slicescucumber
2 tablespoons kosher saltsalt
1 tablespoon sugarsugar
1 tablespoon gochugaru (Korean red-pepper flakes)gochugaru
1/4 cup mirinmirin
6 tablespoons rice vinegarvinegar
1 teaspoon grated garlicgarlic
1 teaspoon fermented krill or baby shrimp (optional)

Instructions (3 steps)

01Place the cucumbers in a medium-size bowl, then sprinkle with the salt. Let stand 20 minutes.
02Rinse cucumbers in cold water to remove salt, drain and pat dry.
03Return cucumbers to bowl, add other ingredients, toss to combine, cover tightly and place in refrigerator overnight or until ready to use.

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Rich recipe — supports nutrition-aware planning.