Korean-Style Cucumber Kimchi Recipe

Name: Korean-Style Cucumber Kimchi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Cucumbers; 1/2 bunch Chinese chives; 1/2 Carrot; 1 tbsp Japanese leek (finely chopped); 1 tbsp Garlic (grated); 1 tsp Ginger (grated); 1 Dried red chilli flakes; 1 dash Salt; 3 tbsp Dashi stock; 1 -1 1/2 tablespoons Oligosaccharide sweetener; 1 Sesame seeds; 1 tbsp Fish sauce; 2 1/2 cup Hot water; 66 ml Salt

Servings: persons

3 Cucumbers
1/2 bunch Chinese chives
1/2 Carrot
1 tbsp Japanese leek (finely chopped)
1 tbsp Garlic (grated)
1 tsp Ginger (grated)
1 Dried red chilli flakes
1 dash Salt
3 tbsp Dashi stock
1 -1 1/2 tablespoons Oligosaccharide sweetener
1 Sesame seeds
1 tbsp Fish sauce
2 1/2 cup Hot water
66 ml Salt

1
Wash the cucumbers well with salt and water, and cut into 4-5 cm lengths.
2
Cut a cross into each of the pieces, leaving 1 cm at the end.
3
Mix the ingredients until dissolved.
4
Put the sliced cucumbers in and marinate for about 40 minutes.
5
(Marinating in hot water gives the cucumber a firm texture.)
6
Cut the Chinese chives into 3-4 cm length and julienne the carrots.
7
Mix the ingredients and add the chives and carrots.
8
Wash the marinated cucumbers in water, and mix into the rest of the ingredients.
9
Stuff the carrots and Japanese leeks into the cross of the cucumbers, and it's done!
10
!

168

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 Cucumbers, 1/2 bunch Chinese chives, 1/2 Carrot, 1 tbsp Japanese leek (finely chopped), and more.

Yes, Korean-Style Cucumber Kimchi falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Korean-Style Cucumber Kimchi

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