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We hope you got benefit from reading it, now let’s go back to 【korean side dish】cucumber kimchi recipe. You can have 【korean side dish】cucumber kimchi using 8 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to cook 【Korean Side Dish】Cucumber Kimchi:

1. Get 7 pieces cucumber
2. Take Sauce seasoning:
3. Use 2 tablespoons Gochujang
4. Prepare 1 teaspoon Korean chilli powder
5. Take 1 teaspoon Sugar
6. Prepare 1 teaspoon Vinegar
7. Get 1 teaspoon Korean sesame oil
8. Take 1 bit white sesame

Instructions to make 【Korean Side Dish】Cucumber Kimchi:

1. After washing the cucumbers, use a knife to scrape off the thorny part on the surface
2. 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
3. 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
4. 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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