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Ingredient
Cucumber Kimchi Salad
Introduce
Chef :
AndreaCucumber Kimchi Salad
I'm not Korean, but I love the culture and food. I often make the cucumber kimchi with gochujang, but run of it this time, and I had cucumbers and spring onions going bad. This, I think, came out pretty well. I would say it's closer to a salad rather than actual kimchi. I just can't stop eating it. Obviously, it won't be to everyone's taste, I'd recommend playing with the ingredients and adding more or less as you prefer.
Ingredient
Food ration :
--Cooking time :
15 mins
1 bunch
spring onions, roughly cut
1 1/2 tsp
cayenne pepper
2 1/2 tbsp
paprika
1/4 cup
sesame seed oil
1/4 cup
white wine vinegar
1 tbsp
Sea salt
1 1/2 tsp
Granulated sugar
1/2 tbsp
fine red pepper flakes
1-2
sesame seeds
Cooking instructions
* Step 1
Mix the cucumber with the salt and allow it to sit for 15 minutes. Then drain out an excessive liquid.
* Step 2
Mix the cucumbers well with the remaining ingredients. Easy as that.
* Step 3
Store in fridge. I usually store them for no more than 4 days, but past the second day there is never any left.
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