This refreshing side dish has the same flavor profile as traditional kimchi but is ready in a fraction of the time. Technically a muchim (dressed salad), it’s spicy, vinegary and best eaten right way.
| Level: | Easy |
| Total: | 35 min |
| Prep: | 15 min |
| Inactive: | 20 min |
| Yield: | 6 servings |
Ingredients
- 3 medium English cucumbers, thinly sliced in half-moons
- 2 small shallots, thinly sliced
- 1 tablespoon kosher salt
- 1/4 cup gochugaru (Korean red chile flakes)
- 1/4 cup sesame oil
- 1/4 cup rice vinegar
- 1 tablespoon fish sauce
- 5 cloves garlic, minced
- Sesame seeds, for garnish
Instructions
- Toss the sliced cucumbers and shallots with the salt in a medium bowl and let stand for 20 minutes, tossing every 10 minutes.
- Rinse and drain the cucumbers and shallots and wipe out the bowl with a paper towel. Put a third of the mixture in cheesecloth and squeeze to remove all the moisture. (The cucumbers will be slightly bruised.) Return the squeezed mixture back to the bowl. Repeat in batches with the remaining cucumbers and shallots.
- Add the gochugaru, sesame oil, vinegar, fish sauce and garlic and toss until the cucumbers are completely coated. Sprinkle with sesame seeds before serving.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 126 |
| Total Fat | 10 g |
| Saturated Fat | 1 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 375 mg |
Reviews
Best recipe ever. Added carrots and put the kimchi in mason jars after assembling and refrigerated so that the favors would blend.