Quick Cucumber Kimchi

4 cups
Easy
Side Dishes

Characteristics

Ethnic cuisine Dairy Free Low Sodium Low in Fat Without nuts Vegetarian

Nutritional Facts Per Serving

45
Calories
1 g
Protein
5 g
Carbs
Show all nutrition facts

Nutritional Facts

1/8 of recipe
  • Amount For Serving % Daily Value
  • Calories 45
  • Lipides 2.5 g
    • Saturated fat  0.3 g
  • Cholesterol 0 mg
  • Sodium  120 mg
  • Carbs 5 g
    • Sugar  3 g
  • Protein 1 g

Ingredients

  • 6 Compliments Mini Seedless Cucumbers or 1 English cucumber
  • 1/4 tsp (1 mL) salt
  • 3 cloves garlic, minced
  • 2 green onions, finely chopped
  • 1 tbsp (15 mL) packed brown sugar
  • 1 tbsp (15 mL) sesame oil
  • 2 tsp (10 mL) reduced sodium soy sauce
  • 3/4 tsp (4 mL) paprika
  • 1/4 tsp (1 mL) cayenne pepper (optional)
  • 1 tbsp (15 mL) toasted sesame seeds

Method

  1. Slice mini cucumbers diagonally into 1/4-in. (5-mm) thick slices (or cut English cucumber in half lengthwise, scoop out seeds, cut into diagonal slices). Place slices in colander, sprinkle with salt, toss to coat. Let stand 10 min. or until liquid is released.
  2. Transfer cucumber slices into bowl. Add garlic, green onions, brown sugar, sesame oil, soy sauce, paprika and cayenne (if using). Toss to coat. Let stand 10 min. (Make ahead: Cover and refrigerate up to 3 days.) Sprinkle with sesame seeds before serving.

Tips:

  • Toast sesame seeds in a small skillet over medium heat, shaking pan often, 2 to 4 min. or until light golden.
  • These fresh, unfermented, garlicky cucumber pickles get crunchier and even more delicious after a day in the fridge.
  • This makes 8 servings as part of a banchan or appetizer trio, alongside Spicy Korean-Style Bean Sprout Salad and Korean-Style Potato Salad.

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