Korean kitchen: cucumber kimchee banchan recipe

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.

Questions

Photos of members who cooked this recipe