Korean kitchen: cucumber kimchee banchan recipe

Name: Korean kitchen: cucumber kimchee banchan recipe
Prep time: 10 min
Total time: 10 min
Yield: 2
Cuisine: En
Ingredients: 2 kirby cucumbers (or other small varieties); 1 teaspoon salt; 2 cloves garlic, chopped; 2 green onions, chopped; 1/4 inch piece ginger, peeled and minced; 2 tablespoons rice vinegar; 1 tablespoon . gochugaru (Korean red pepper powder found in most Asian stores); 2 teaspoons. sugar; 1/2 teaspoon . fish sauce

Main Dish

2 servings

Very Easy

10 min

Ingredients

2 kirby cucumbers (or other small varieties)
1 teaspoon salt
2 cloves garlic, chopped
2 green onions, chopped
1/4 inch piece ginger, peeled and minced
2 tablespoons rice vinegar
1 tablespoon . gochugaru (Korean red pepper powder found in most Asian stores)
2 teaspoons. sugar
1/2 teaspoon . fish sauce

Preparation

Cut cucumbers lengthwise in half. Then slice them crosswise until you have a bunch of half-circles.
Mix cucumber and salt in a bowl and let stand 30 minutes to draw out the moisture. Drain.
Mix together the rest of the ingredients in a bowl. Add the drained cucumbers and mix together.
Cover and refrigerate overnight. Or eat a couple now if you can't wait.

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