I was looking through my blog archives (yes, I said archives), and I noticed that kimchi got a lot of responses...So here goes a cucumber kimchi recipe that I recently tried and enjoyed. It's really easy to make, and it's not the stuffed cucumber kind. I think you'll like it. Much more similar to the kind of cucumber kimchi you'll get if you eat at Soo's Korean Restaurant, which by the way, is one of my favorite places to eat in Springfield. Oh, and the exact recipe comes from a book called Flavors of Korea.
Oh yeah, and ode to Gregory Holman (if you ever watch his blog, he always puts recipes on-line followed by *awesome version*)
Ingredients:
2 teaspoon salt
1 Tablespoon vinegar
1 Tablespoon sugar
1/2 to 1 teaspoon Korean red pepper powder or 1/4 to 1/2 teaspoon cayenne
2 medium seedless cucumbers, peeled an cut lengthwise into thin, 4-inch long slices
1 medium white onion, cut in half, then cut into thin slices
Instructions:
In a large jar, thoroughly mix together the salt, vinegar, sugar, and Korean red pepper powder. Add the cucumber and onion slices, then mix. Refrigerate for 2 to 3 hours before serving.
Bam! Done! Eat it with some sticky rice, and you'll feel awesome. It's refreshing and healthy. Kimchi kicks!
14 comments:
More kimchi should be eaten.
It does wonders for clearing roadblocks... especially in the lower GI.
I think it's a more natural form of Viagra, too. Especially when you bury it in the backyard for a year... then go after it the next summer.
Mmmm mmm. Spicy! And cats ask for it by name!
Sorry, but that stuff looks like it has already been ate...that's all I have to contribute.
That's why it's titled: Just Try It!!! I will come over to your house and make you eat it! It's good!!
Ya know, I can't get past the gag reflex for veggies, otherwise I'd try it. Ah! Yet another topic for the ol' blog! By the way, thanks for the offer...I think?
Thats pretty much the same recipe I use except I like to put some green onions and add some sesame oil to the mix as well ^_^
Is 1 Tbsp correct for the vinegar and sugar? I would think you would need more to cover all the cucumber pieces...
I'm trying to make this for the first time right now.
Sorry Dear, but you forgot the GARLIC... The best Cucumber Kimchee I ever had was in a little place called Kimpo. Along the same lines as yours but had more sugar and lots of garlic. Let it sit for 2 days in the fridge, but eat it before 5 days cuz it starts to sour. Some folks like the sour. Eat it with the sticky rice, unless you're really Macho.
I would love to know how you use the garlic. I love garlic so much! Do you slice it, mince it...?
OH and back to Steve... believe it or not, it's enough. But if you're unsure, add a little more. I just eyeball it.
Definitely enough liquid. The sugar and the salt are both hydrophilic and will pull water out of the cucumbers.
It's not just marinating, it's pickling.
Shouldn't you add some ginger???
i tried this recipe and found it was edible after 3 hrs but delicious after 24 hrs. :)
As far as I know, Kimchi is one of the top 5 most healthiest foods. I like spicy foods. Maybe that's why I fancy Korean Cuisine. I haven't tried any Kimchi recipe before because it takes time to make it according to recipe blogs out there. Thanks for sharing this recipe. I'll definitely make one for our Korean Night.
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