Quick Cucumber Kimchee Recipes

MOM'S SPICY CUCUMBER KIMCHEE

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

Mom's Spicy Cucumber Kimchee image

Steps:

Combine gochujang, white sugar, 1 tablespoon sesame seeds, and 2 teaspoons sesame oil in a small bowl to make a seasoned gochujang paste.
Whisk vinegar, soy sauce, 1 teaspoon toasted sesame oil, and instant beef stock together in a large bowl. Stir in seasoned gochujang paste. Add cucumbers; stir until coated. Sprinkle with 1 tablespoon toasted sesame seeds.
Let cucumbers marinate in the refrigerator before serving, at least 1 hour.

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

¼ cup gochujang (Korean hot pepper paste)
1 tablespoon white sugar
1 tablespoon sesame seeds
2 teaspoons sesame oil
½ cup white vinegar
2 tablespoons soy sauce
1 teaspoon toasted sesame oil
1 dash Korean instant beef stock (such as Dashida®)
4 Kirby cucumbers, thinly sliced
1 tablespoon toasted sesame seeds

CUCUMBER KIMCHI

This recipe came to The Times in 2011 as an accompaniment to bulgogi sloppy Joes, as envisioned by the chef Hooni Kim of Danji, but they add a tangy flavor to whatever they're paired with. Making it is as simple as it gets - the cucumbers are quick pickled in rice vinegar and flavored deeply with gochugaru, or Korean red-pepper flakes. Serve it with the sloppy Joes, or alone, as a bar snack, with an ice cold beer.

Provided by Sam Sifton

Categories easy, condiments

Time 25m

Yield 6 servings

Number Of Ingredients 8

Cucumber Kimchi image

Steps:

Place the cucumbers in a medium-size bowl, then sprinkle with the salt. Let stand 20 minutes.
Rinse cucumbers in cold water to remove salt, drain and pat dry.
Return cucumbers to bowl, add other ingredients, toss to combine, cover tightly and place in refrigerator overnight or until ready to use.

Nutrition Facts : @context http, Calories 39, UnsaturatedFat 0 grams, Carbohydrate 6 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 271 milligrams, Sugar 4 grams

Ingredients

3 small cucumbers, cut into 1/8-inch slices
2 tablespoons kosher salt
1 tablespoon sugar
1 tablespoon gochugaru (Korean red-pepper flakes)
1/4 cup mirin
6 tablespoons rice vinegar
1 teaspoon grated garlic
1 teaspoon fermented krill or baby shrimp (optional)

CUCUMBER KIMCHI

Cucumber kimchi can be made using any cucumber, but this recipe uses kirby cucumbers, resulting in an extra crunchy, flavorful condiment. Perfect for enjoying the last bit of summer, this kimchi can be served alongside Korean BBQ or as one of the side dishes to a larger meal. It's also great on a burger! You can enjoy it right away or the next day after letting it sit for up to 4 to 6 hours at room temperature following overnight refrigeration. If you don't finish it, don't worry, this cucumber kimchi can hold for at least 1 week in the refrigerator!

Provided by Food Network Kitchen

Categories condiment

Time 4h45m

Yield about 2 cups of cucumber kimchi

Number Of Ingredients 8

Cucumber Kimchi image

Steps:

Put the cucumbers in a large heatproof bowl. In a saucepan, whisk together 1 tablespoon salt and 2 cups water; bring to a boil over medium-high heat, then pour over the cucumbers and let sit 5 minutes. Drain and rinse under cold water, then return the cucumbers to the bowl. Toss with 1 teaspoon each salt and sugar; let sit 30 minutes.
Meanwhile, pulse the garlic, ginger and 2 tablespoons water in a mini food processor until finely chopped, scraping down the sides. Transfer to a bowl and stir in the gochugaru, fish sauce, vinegar and remaining 1/2 teaspoon sugar.
Drain and rinse the cucumbers. Blot dry, then toss with the sauce. Transfer to a medium jar; let sit 4 to 6 hours at room temperature. Store in the refrigerator for up to 1 week.

Ingredients

3 medium Kirby cucumbers, sliced 1/2 inch thick
Kosher salt
1 1/2 teaspoons sugar
6 cloves garlic
1 1/2-inch piece fresh ginger, peeled
4 teaspoons gochugaru
4 teaspoons fish sauce
1 tablespoon apple cider vinegar

QUICK SPICY KIMCHEE

Provided by Tyler Florence

Categories side-dish

Time 6h40m

Yield 1 quart

Number Of Ingredients 8

Quick Spicy Kimchee image

Steps:

Remove outer leaves from cabbage. Cut cabbage in quarters and remove the tough inner core. Slice across sections into 1/2-inch slices. Put into a colander, add salt, and mix well. Place over a bowl and let drain, covered, until wilted, about 2 hours.
In a large bowl combine the vinegar and sugar and stir to dissolve. Add the chili paste, ginger, garlic, and scallions and stir. Rinse the salt off the cabbage with a couple of changes of water. Dry well and add to the vinegar mixture; stir well to combine. Put into a sterilized glass jar and pack the cabbage down; add enough water to cover. Close the jar and refrigerate for at least 4 hours. This is spicy and gets spicier the longer it sits - add or subtract chili paste to your taste.

Ingredients

2 tablespoons hot chili paste (recommended: Srirachi Hot Chili Paste)
1-inch piece fresh ginger, grated
2 cloves garlic, finely chopped
2 scallions, finely sliced
1 head Napa cabbage, about 1 to 1 1/2 pounds
1/4 cup kosher salt
1/2 cup rice vinegar
1 tablespoon sugar

SMACKED CUCUMBER 'QUICK KIMCHI'

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

Smacked Cucumber 'Quick Kimchi' image

Steps:

On a large cutting board, position your chef's knife on its side and press the heel of the blade to crush each cucumber piece until it cracks in the center, splits in half or splinters completely into pieces. (The variety in textures is a delight.) In a medium bowl, toss the cucumbers with the salt, transfer to a colander, and let sit in the sink to drain, about 30 minutes. Meanwhile, in the same bowl, add the vinegar and garlic and set aside.
After 30 minutes, add the sesame oil, gochugaru, fish sauce and sugar to the bowl with the vinegar and garlic, and whisk to combine. Use a paper or cloth kitchen towel to pat the cucumbers dry, then add the cucumbers to the dressing and toss until well coated.
Garnish with the optional herbs before serving. This is best eaten right away, but can be refrigerated for up to 24 hours.

Ingredients

1 pound Persian cucumbers (about 5 to 7), cut into 1-inch pieces on the bias
1 teaspoon kosher salt
2 tablespoons white distilled vinegar
1/2 teaspoon finely grated garlic
1 tablespoon plus 1 teaspoon sesame oil
1 tablespoon gochugaru
2 teaspoons fish sauce
1 teaspoon granulated sugar
Coarsely chopped chives, thinly sliced scallions, or cilantro or flat-leaf parsley leaves, for garnish (optional)