Quick Cucumber Kimchee Recipes

May be a little salty, but that is because it's meant to be eaten with rice. Spices can be adjusted to your personal taste. Hope you enjoy! It goes great with bulgogi.

Provided by santokieann

Categories     Salad     Vegetable Salad Recipes     Cucumber Salad Recipes

Time 1h15m

Yield 8

Number Of Ingredients 10

Nutrition Facts : Calories 75.1 calories, Carbohydrate 11.5 g, Fat 3.1 g, Fiber 1 g, Protein 1.6 g, SaturatedFat 0.5 g, Sodium 311 mg, Sugar 5.4 g

• Ingredients

Traditional kimchee (Korean fermented cabbage pickle) is one of those family recipes that vary from home to home--no two are alike. There are good commercial brands available but the most flavorful and pungent versions are going to be had from someone's home kitchen. My version, here, offers a less pungent version that mimics the flavor of conventional kimchee with plenty of umami; a dose of savory and sweet and spicy with a bit more crunch. Delicious as a side salad or condiment with barbecued meats, especially Korean Gal-Bi (check my page here for a recipe) or meat-filled lettuce cups. It also makes an tasty and surprising sandwich topping with roast pork or turkey or grilled tuna steaks. Thinner-skinned cucumbers work better, so feel free to substitute pickling cukes or mini (Persian) cukes. For a spicier version, increase the jalapeno or crushed red pepper. I have also added and substituted a variety of vegetables depending the mood and what was ticking away in the fridge.

Provided by Hungry Hogareno

Categories     Vegetable

Time 20m

Yield 1 1/2 cups, approx., 4 serving(s)

Number Of Ingredients 14

Nutrition Facts : Calories 93.9, Fat 4, SaturatedFat 0.6, Sodium 680.6, Carbohydrate 15.1, Fiber 1.5, Sugar 11.2, Protein 1.4

• Ingredients

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