Petitchef

Korean kitchen: cucumber kimchee banchan recipe

Main Dish
2 servings
10 min
Very Easy

Ingredients

Number of serving: 2
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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