• Amy Lippert, NTP

Quick Korean Cucumber Kimchi

Updated: Oct 6

Looking for the perfect side dish for Fried Rice? This quick Korean cucumber kimchi is a perfect combination of spice, tanginess, and umami! It is so easy to make and tastes even better the next day!!




Quick Korean Cucumber Kimchi


2 English Cucumbers, thinly sliced

1 tsp Sea salt

1 Tbsp Gluten-Free Gochujang (omit for Paleo/Whole30)

1 tsp Gochugaru flakes

1 tsp Sesame oil

1 Tbsp Pure Maple Syrup

1 Tbsp Rice Wine vinegar

1/2 cup Green onion, diced

2 Cloves Garlic, finely minced

1/4 tsp Black pepper

1 tsp Sesame seeds (opt)


Directions:


Thinly slice cucumbers (I prefer a mandoline) and place into a colander. Sprinkle over salt, mix well and let sit for 15-minutes.


While the cucumbers are sitting, in a medium bowl, combine remaining ingredients and stir. Once cucumbers are ready, hand squeeze out excess water and set into gochujang mixture. Mix well and enjoy!



Did you make this recipe? Tag @almond.milk.and.cookies on Instagram and hashtag it #almondmilkandcookies



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