in Recipes

Cucumber Kimchi

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Ingredients for 4 servings:

  • 1 cucumber(s)
  • 1 tsp sea salt
  • 1 garlic clove(s), chopped
  • 2 tsp chili powder
  • 2 tsp whole cane sugar
  • 2 ½ tsp rice vinegar
  • 2 tsp sesame oil, dark, roasted
  • 2 tsp sesame seeds, toasted, for sprinkling

Instructions

Working time approx. 10 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 minute; Total time approx. 41 minutes

spicy-sweet cucumber salad

Wash the cucumber, halve it lengthwise, and cut it into thin slices. Toss with the salt and let it draw water for about 3 minutes. Meanwhile, combine the other ingredients—except the sesame seeds—to make a dressing. Drain the cucumber slices, add them, mix gently, and cover. Refrigerate for at least 30 minutes. Meanwhile, toast the sesame seeds in a nonstick pan without fat until golden brown, stirring occasionally. Caution: Sesame seeds burn easily. Sprinkle with the toasted sesame seeds and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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