North Korean Cucumber Kimchi (북한 오이 김치)
북한 오이 김치 (North Korean Cucumber Kimchi) is a traditional dish that is known for its refreshing and spicy flavors. This kimchi is made with fresh cucumbers and a flavorful seasoning mixture, resulting in a delicious and healthy side dish.
Ingredients
- 4 small cucumbers, washed and cut into 1-inch pieces
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 green onions, chopped
- 2 tablespoons Korean red pepper flakes (gochugaru)
- 1 tablespoon sugar
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon salt
Instructions
- In a large bowl, combine the cucumbers, garlic, ginger, and green onions.
- In a separate small bowl, mix the Korean red pepper flakes, sugar, soy sauce, rice vinegar, sesame oil, and salt to create the seasoning mixture.
- Pour the seasoning mixture over the cucumbers and toss until well combined.
- Transfer the kimchi to a clean jar or airtight container and let it sit at room temperature for 24 hours to ferment.
- Once fermented, refrigerate the kimchi to stop the fermentation process. It can be served immediately or stored for up to 2 weeks.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 0 minutes
- Total time:
- 20 minutes
- Cooking method
- None
Nutritional facts per 1 serving
- Calories
- 30 per serving
- Carbohydrates
- 7g
- Fiber
- 2g
- Protein
- 1g
- Fat
- 0g
Supplies
Large bowl Small bowl Jar or airtight container
Tools
Cutting board Knife Grater Measuring spoons
Serving suggestions
Serve the 북한 오이 김치 (North Korean Cucumber Kimchi) as a side dish with steamed rice and other Korean dishes for a complete meal.
Tips & tricks
For a spicier kimchi, increase the amount of Korean red pepper flakes according to your preference.
Cost
$5