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We hope you got insight from reading it, now let’s go back to 【korean side dish】cucumber kimchi recipe. You can cook 【korean side dish】cucumber kimchi using 8 ingredients and 4 steps. Here is how you achieve it.
The ingredients needed to prepare 【Korean Side Dish】Cucumber Kimchi:
- Provide 7 pieces of cucumber.
- Take of Sauce seasoning:.
- Prepare 2 tablespoons of Gochujang.
- You need 1 teaspoon of Korean chilli powder.
- Prepare 1 teaspoon of Sugar.
- Get 1 teaspoon of Vinegar.
- Get 1 teaspoon of Korean sesame oil.
- Provide 1 of bit white sesame.
Instructions to make 【Korean Side Dish】Cucumber Kimchi:
- After washing the cucumbers, use a knife to scrape off the thorny part on the surface.
- Cut the head and tail of the cucumbers and cut them to a thickness of about 1 cm Sprinkle salt on the already cut cucumbers and let them marinate for 5 minutes, after the cucumbers are out of the water, drain the water.
- Start making sauce seasoning: 2 tablespoons Gochujang, 1 teaspoon Korean chilli powder, 1 teaspoon Sugar, 1 teaspoon Vinegar, 1 teaspoon Korean sesame oil, a bit white sesame Stir the cucumbers and sauce evenly to taste.
- After finishing, it can be stored in a food storage container Seeing this screen, are you a bit worried about whether the Korean gochujang is too much? The cucumbers will still have water come out, so the amount of Korean gochujang is actually just right:).
It's both a side dish to eat alongside a main meal, and a condiment to add to soups, rice and noodles. But more than that, it's a massive part of Korean cultural identity, and it's also starting to gain popularity in other cuisines. This has become my go-to recipe for potlucks. The dish always comes home empty. The only changes I made is to use English cucumbers and replaced the chili bean paste with equal parts black bean sauce and chili garlic sauce.
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