Are you ready to spice up your life (and your dinner table)? This Cucumber Kimchi recipe brings the vibrant flavors of kimchi to a refreshing summer dish, with a little Hawaiian twist. Forget those complicated, time-consuming kimchi recipes! This version is surprisingly easy to make, perfect for weeknight dinners, and boasts a delightful crunch that will have you hooked. It’s a delicious and healthy meal, a testament to the beauty of homemade cooking. This quick dinner idea is perfect for those busy weeknights, and it's healthy enough to be a part of your regular meal plan.
Ingredients:
- 2 large English cucumbers, thinly sliced (about 1/4 inch thick)
- 1/2 cup gochugaru (Korean chili flakes) - adjust to your spice preference!
- 1/4 cup fish sauce (or vegetarian alternative like soy sauce or coconut aminos)
- 2 tablespoons rice vinegar
- 2 tablespoons sugar (or honey/maple syrup for a healthier option)
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 small red onion, thinly sliced
- 1/4 cup chopped scallions
- 1-2 Hawaiian chili peppers (e.g., Habanero or Maui Fire), finely minced (optional, for extra heat!)
- 1 tablespoon sesame oil (optional, for added flavor and aroma)
Instructions:
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Prepare the Cucumbers: Wash and thinly slice the cucumbers. Salt the cucumbers generously and place them in a colander. Let them sit for about 20 minutes to draw out excess moisture. This crucial step prevents your kimchi from becoming watery. After 20 minutes, rinse the cucumbers thoroughly and pat them dry with a clean kitchen towel. This ensures a crispier final product.
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Make the Kimchi Paste: In a medium bowl, whisk together the gochugaru, fish sauce (or alternative), rice vinegar, sugar, garlic, and ginger until well combined. The consistency should be fairly smooth, but a few small clumps are fine.
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Combine and Marinate: Add the prepared cucumbers, red onion, scallions, and optional Hawaiian chili peppers to the kimchi paste. Gently toss everything together until the cucumbers are evenly coated.
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Fermentation (Optional): For a more traditional kimchi flavor, you can let the cucumber kimchi ferment. Transfer the mixture to an airtight container, pressing down gently to submerge the cucumbers in the sauce. Let it ferment at room temperature for 1-3 days, tasting it periodically to check for your preferred level of tanginess. Refrigerate once it reaches your desired taste.
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Serve and Enjoy: If you skip fermentation, you can serve the cucumber kimchi immediately. It’s delicious as a side dish with grilled meats, rice bowls, or even as a refreshing topping for tacos. The sesame oil adds a delightful nutty aroma and depth of flavor if you choose to include it.
Tips and Variations:
- Spice Level: Adjust the amount of gochugaru and Hawaiian chili peppers to control the spiciness. Start with less and add more to your liking!
- Sweetness: You can adjust the sugar or sweetener based on your preference.
- Other Vegetables: Feel free to add other vegetables like carrots, daikon radish, or even bell peppers for added texture and flavor. A little bit of shredded Napa cabbage also works beautifully.
- Storage: Store the finished cucumber kimchi in an airtight container in the refrigerator. It will keep for about a week.
Nutritional Information (per serving, approximate):
This information is approximate and will vary depending on the specific ingredients used.
- Calories: Approximately 50-70 calories
- Carbohydrates: Approximately 10-15 grams
- Protein: Approximately 1-2 grams
- Fat: Approximately 1-2 grams
This Cucumber Kimchi recipe offers a refreshing and flavorful twist on a classic Korean dish. It’s a fantastic way to incorporate healthy ingredients into your meals, making it a great choice for those looking for delicious and easy recipes. Enjoy the process of homemade cooking and the satisfying results!