Your Questions Answered: Cucumber Kimchi

Okay, this is in response to Nick! He asked where he can buy cucumber kimchi. He recently ate at my favorite restaurant, Soo's, and said he loved the cucumber kimchi.

Nick! You can buy cucumber kimchi at the Asian market just down Campbell. It's a little different than the kind you get served at Soo's... most of the time, it's stuffed. But it's still tasty!

courtesy thepauperedchef.com
(This is the kind of kimchi you'll likely buy at an Asian food store)

You can also look for it at the Asian market on Glenstone. (I think near Glenstone and Bennett.) I also like to go to that one because it's convenient.

I always make my own cucumber kimchi. I think it tastes more similar to the one you can order at Soo's. It's super easy, you'll laugh at how easy it is! Click here to find the recipe!

courtesy kevineats.com

(This is the kind of kimchi you'll find at Soo's)

Hope that helps, Nick! ...And to anyone who wants to try cucumber kimchi. It is honestly my favorite kimchi to eat, and overall, I think it's a dish that goes over well among newbies to Korean food.

JUST TRY IT: Cucumber Kimchi (Awesome version)

**SCROLL DOWN FOR THE RECIPE**

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!

KIMCHI AND RICE AND EVERYTHING NICE

So here's to an unexpected, but nice outcome of the blog: new friends to eat kimchi (pronounced: kim-chee) with over at Soo's Korean Restaurant. It is hands-down my favorite hanguk shikdong (Korean restaurant) in Springfield. I highly recommend you try it out, even if you're adamant about not eating "Asian food"...more than likely, you'll like the pulkogi (it's BBQ Beef and a Western favorite...and my boyfriend practically licks the serving plate.)

What is kimchi, you ask? Basically fermented food. Some type of kimchi is served at every meal. Sounds gross but is really good. Only downfall if you eat too much: fermented farts

My favorite: oye kimchi (cucumber kimchi)

Check out this fermented food phenomenon at: http://www.kimchi.or.kr/eng/main.jsp