Hello everybody, it’s Brad, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, korean-style cucumber kimchi. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Korean-Style Cucumber Kimchi is one of the most well liked of current trending meals in the world. It is appreciated by millions daily. It’s easy, it is fast, it tastes yummy. They are fine and they look wonderful. Korean-Style Cucumber Kimchi is something that I have loved my entire life.

For this cucumber kimchi, use Korean soup soy sauce (gukganjang, 국간장) as a substitute for salted shrimp and/or fish sauce. Use an equal amount and supplement with salt as necessary, or simply use salt to season the cucumbers. How long will this kimchi stay good? You can eat this kimchi on the same day you make it.

To begin with this recipe, we have to prepare a few ingredients. You can have korean-style cucumber kimchi using 14 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Korean-Style Cucumber Kimchi:

1. Take 3 Cucumbers
2. Prepare 1/2 bunch Chinese chives
3. Get 1/2 Carrot
4. Make ready 1 tbsp ★ Japanese leek (finely chopped)
5. Make ready 1 tbsp ★ Garlic (grated)
6. Prepare 1 tsp ★ Ginger (grated)
7. Prepare 1 ★ Dried red chilli flakes
8. Prepare 1 dash ★ Salt
9. Take 3 tbsp ★ Dashi stock
10. Take 1 -1 1/2 tablespoons ★ Oligosaccharide sweetener
11. Take 1 ★ Sesame seeds
12. Prepare 1 tbsp ★ Fish sauce
13. Prepare 2 1/2 cup ◇ Hot water
14. Get 66 ml ◇ Salt

Rinse the cucumbers and drain well. Cucumber kimchi tastes fantastic and is easily incorporated with everyday meals. The peel and seeds are the most nutrient-dense parts of the cucumber, so make sure to use them up. Some kimchi recipes suggest scraping and discarding the seeds.

Instructions to make Korean-Style Cucumber Kimchi:

1. Wash the cucumbers well with salt and water, and cut into 4-5 cm lengths. Cut a cross into each of the pieces, leaving 1 cm at the end.
2. Mix the ◇ ingredients until dissolved. Put the sliced cucumbers in and marinate for about 40 minutes. (Marinating in hot water gives the cucumber a firm texture.)
3. Cut the Chinese chives into 3-4 cm length and julienne the carrots. Mix the ★ ingredients and add the chives and carrots.
4. Wash the marinated cucumbers in water, and mix into the rest of the ingredients.
5. Stuff the carrots and Japanese leeks into the cross of the cucumbers, and it's done!!

The peel and seeds are the most nutrient-dense parts of the cucumber, so make sure to use them up. Some kimchi recipes suggest scraping and discarding the seeds. However, if you wish to leave in the seeds, go right ahead as this does not affect the awesome flavor or fermentation process. Cut the cucumber lengthwise in half and cut diagonally into thin slices. Put the cucumber into a large bowl.

So that’s going to wrap it up for this exceptional food korean-style cucumber kimchi recipe. Thank you very much for reading. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!