Quick Cucumber Kimchi Recipes

QUICK CUCUMBER KIMCHI

Quick Cucumber Kimchi image

While slowly fermented cabbage and pungent garlic are the ingredients most people associate with kimchi, there are dozens and dozens of other versions of Korea's national dish, featuring all manner of vegetables, such as these quickly pickled cucumbers with just a trace of garlic.

Categories Dinner

Time 40m

Yield 6 servings, 1/4 cup each

Number Of Ingredients 9

Ingredients

2 pickling cucumbers
1 teaspoon kosher salt
2 cloves garlic
2 scallions
1 1/4-inch piece fresh ginger
2 tablespoons rice vinegar
1 tablespoon Korean chile powder
2 teaspoons sugar
1/2 teaspoon fish sauce

Steps:

Cut cucumbers in half lengthwise and then crosswise into 1/8-inch-thick half moons. Place in a medium bowl and mix thoroughly with salt. Let stand at room temperature for about 30 minutes.
Meanwhile, combine garlic, scallions, ginger, vinegar, chile powder, sugar and fish sauce in a medium nonreactive bowl (see Tip).
Drain the cucumbers (discard the liquid). Stir the cucumbers into the vinegar mixture Cover and refrigerate for 12 to 24 hours before serving.

Nutrition Facts : Calories 28 calories, Fat 0 g, SaturatedFat 0 g, Cholesterol 0 mg, Carbohydrate 7 g, Protein 10 g, Sodium 281 mg, Sugar 5 g

SMACKED CUCUMBER 'QUICK KIMCHI'

Smacked Cucumber 'Quick Kimchi' image

This is not a traditional kimchi, but it approximates the flavor profile, bypassing a lengthier fermentation and instead relying on vinegar. Considered a muchim in Korean - which can refer to any number of "seasoned" or "dressed" salads or other preparations - this dish is best eaten right away, or at least within 24 hours, while cucumber's characteristic crunch is still intact. The smacking step creates craggy edges that help better absorb the spicy, funky dressing, so don't skip it. If you can, place a bowl under the colander in Step 1 to catch the cucumber brine; it tastes fabulous in a martini. Enjoy this as a side salad alongside any grilled main dish, especially steak, or any type of barbecue. For a vegetarian option, you can swap out the fish sauce for soy sauce.

Provided by Eric Kim

Categories dinner, easy, lunch, weeknight, pickles, salads and dressings, vegetables, side dish

Time 40m

Yield 2 to 2 1/2 cups

Number Of Ingredients 9

Ingredients

1 pound Persian cucumbers (about 5 to 7), cut into 1-inch pieces on the bias
1 teaspoon kosher salt
2 tablespoons white distilled vinegar
1/2 teaspoon finely grated garlic
1 tablespoon plus 1 teaspoon sesame oil
1 tablespoon gochugaru
2 teaspoons fish sauce
1 teaspoon granulated sugar
Coarsely chopped chives, thinly sliced scallions, or cilantro or flat-leaf parsley leaves, for garnish (optional)

Steps:

On a large cutting board, position your chef's knife on its side and press the heel of the blade to crush each cucumber piece until it cracks in the center, splits in half or splinters completely into pieces. (The variety in textures is a delight.) In a medium bowl, toss the cucumbers with the salt, transfer to a colander, and let sit in the sink to drain, about 30 minutes. Meanwhile, in the same bowl, add the vinegar and garlic and set aside.
After 30 minutes, add the sesame oil, gochugaru, fish sauce and sugar to the bowl with the vinegar and garlic, and whisk to combine. Use a paper or cloth kitchen towel to pat the cucumbers dry, then add the cucumbers to the dressing and toss until well coated.
Garnish with the optional herbs before serving. This is best eaten right away, but can be refrigerated for up to 24 hours.

CUCUMBER KIMCHI

Cucumber Kimchi image

Cucumber kimchi can be made using any cucumber, but this recipe uses kirby cucumbers, resulting in an extra crunchy, flavorful condiment. Perfect for enjoying the last bit of summer, this kimchi can be served alongside Korean BBQ or as one of the side dishes to a larger meal. It's also great on a burger! You can enjoy it right away or the next day after letting it sit for up to 4 to 6 hours at room temperature following overnight refrigeration. If you don't finish it, don't worry, this cucumber kimchi can hold for at least 1 week in the refrigerator!

Provided by Food Network Kitchen

Categories condiment

Time 4h45m

Yield about 2 cups of cucumber kimchi

Number Of Ingredients 8

Ingredients

3 medium Kirby cucumbers, sliced 1/2 inch thick
Kosher salt
1 1/2 teaspoons sugar
6 cloves garlic
1 1/2-inch piece fresh ginger, peeled
4 teaspoons gochugaru
4 teaspoons fish sauce
1 tablespoon apple cider vinegar

Steps:

Put the cucumbers in a large heatproof bowl. In a saucepan, whisk together 1 tablespoon salt and 2 cups water; bring to a boil over medium-high heat, then pour over the cucumbers and let sit 5 minutes. Drain and rinse under cold water, then return the cucumbers to the bowl. Toss with 1 teaspoon each salt and sugar; let sit 30 minutes.
Meanwhile, pulse the garlic, ginger and 2 tablespoons water in a mini food processor until finely chopped, scraping down the sides. Transfer to a bowl and stir in the gochugaru, fish sauce, vinegar and remaining 1/2 teaspoon sugar.
Drain and rinse the cucumbers. Blot dry, then toss with the sauce. Transfer to a medium jar; let sit 4 to 6 hours at room temperature. Store in the refrigerator for up to 1 week.

QUICK CUCUMBER KIMCHI

Quick Cucumber Kimchi image

This an amazing recipe for Cucumber Kimchi from Eating Well July/August 2010. It is very easy to make and tastes like the Ban Chan (side dishes) that you get at Korean restaurants. Korean Chile Powder is called gochugara and can not be substituted for in this recipe. Cooking time is time to prep cucumbers

Provided by mandabears

Categories Korean

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

2 pickling cucumbers, i use kirbys (about 8 ounces)
1 teaspoon kosher salt
2 garlic cloves, finely chopped
2 scallions, white and light green parts only, peeled and finely chopped
2 tablespoons rice vinegar
1 tablespoon korean chili powder (see note)
2 teaspoons sugar
1/2 teaspoon fish oil

Steps:

Use a non reactive bowl or pan for this recipe. Stainless steel, enamel coated or glass is necessary when making this recipe.
Cut cucumbers in half lengthwise and then crosswise in 1/8 inch thick half moons.
Place in a medium bowl and mix thoroughly with the salt.
Let stand at room temperature for 1/2 hour.
Meanwhile combine garlic, scallions, vinegar, chile powder, sugar and fish sauce in a medium non reactive bowl.
Drain the cucumbers and discard liquid.
Stir the cucumbers into the vinegar mixture.
Cover and refrigerate 12 to 24 hours before serving.
Can be refrigerated for up to 1 week.

Nutrition Facts : Calories 30.7, Fat 0.7, SaturatedFat 0.1, Cholesterol 2.9, Sodium 412.4, Carbohydrate 6.4, Fiber 1.1, Sugar 3.3, Protein 1

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