Quick Persian Cucumber Kimchi

Name: Quick Persian Cucumber Kimchi
Prep time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Korean
Ingredients: 6 piece Persian cucumbers; 0.5 piece onion; 3 clove garlic cloves; 2 piece green onions; 3 tbsp gochuragu (crushed Korean red chili pepper); 0.25 cup rice vinegar; 1 tbsp sugar; 1 tbsp sesame seeds; 0.5 tbsp salt

45 mins prepServes 4

A simple and quick recipe for cucumber kimchi using Persian cucumbers, seasoned with Korean red chili pepper, rice vinegar, sugar, and sesame seeds. Requires a short resting period for draining and marinating.

4 servings

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Instructions

1. Cut up the Persian cucumbers, onion, garlic, and green onions as specified.
2. Place the cut vegetables into a bowl.
3. Sprinkle with 1/2 tbsp of salt and let it sit for 30 minutes to draw out moisture.
4. After 30 minutes, drain the excess liquid from the vegetables.
5. Once the liquid is drained, add the cucumbers, minced garlic, green onions, onion, gochuragu, rice vinegar, sugar, and sesame seeds to the bowl.
6. Mix all ingredients thoroughly until well combined.
7. Transfer the cucumber kimchi to a container and let it sit for at least 30 minutes, or preferably overnight, in the refrigerator before serving.

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Quick Persian Cucumber Kimchi

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