Best Quick Cucumber Kimchi Recipes

Smacked Cucumber 'Quick Kimchi' image

Provided by Eric Kim

Time 40m

Yield 2 to 2 1/2 cups

Number Of Ingredients 9

1 pound Persian cucumbers (about 5 to 7), cut into 1-inch pieces on the bias
1 teaspoon kosher salt
2 tablespoons white distilled vinegar
1/2 teaspoon finely grated garlic
1 tablespoon plus 1 teaspoon sesame oil
1 tablespoon gochugaru
2 teaspoons fish sauce
1 teaspoon granulated sugar
Coarsely chopped chives, thinly sliced scallions, or cilantro or flat-leaf parsley leaves, for garnish (optional)

Steps:

On a large cutting board, position your chef's knife on its side and press the heel of the blade to crush each cucumber piece until it cracks in the center, splits in half or splinters completely into pieces. (The variety in textures is a delight.) In a medium bowl, toss the cucumbers with the salt, transfer to a colander, and let sit in the sink to drain, about 30 minutes. Meanwhile, in the same bowl, add the vinegar and garlic and set aside.
After 30 minutes, add the sesame oil, gochugaru, fish sauce and sugar to the bowl with the vinegar and garlic, and whisk to combine. Use a paper or cloth kitchen towel to pat the cucumbers dry, then add the cucumbers to the dressing and toss until well coated.
Garnish with the optional herbs before serving. This is best eaten right away, but can be refrigerated for up to 24 hours.

Quick Cucumber Kimchi image

Provided by mandabears

Categories Korean

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8

2 pickling cucumbers, i use kirbys (about 8 ounces)
1 teaspoon kosher salt
2 garlic cloves, finely chopped
2 scallions, white and light green parts only, peeled and finely chopped
2 tablespoons rice vinegar
1 tablespoon korean chili powder (see note)
2 teaspoons sugar
1/2 teaspoon fish oil

Steps:

Use a non reactive bowl or pan for this recipe. Stainless steel, enamel coated or glass is necessary when making this recipe.
Cut cucumbers in half lengthwise and then crosswise in 1/8 inch thick half moons.
Place in a medium bowl and mix thoroughly with the salt.
Let stand at room temperature for 1/2 hour.
Meanwhile combine garlic, scallions, vinegar, chile powder, sugar and fish sauce in a medium non reactive bowl.
Drain the cucumbers and discard liquid.
Stir the cucumbers into the vinegar mixture.
Cover and refrigerate 12 to 24 hours before serving.
Can be refrigerated for up to 1 week.

Nutrition Facts : Calories 30.7, Fat 0.7, SaturatedFat 0.1, Cholesterol 2.9, Sodium 412.4, Carbohydrate 6.4, Fiber 1.1, Sugar 3.3, Protein 1

QUICK CUCUMBER KIMCHI image

Yield 6 .5 cup

Number Of Ingredients 9

2 pickling cucumbers or other small cucumbers (about 8 ounces)
1 teaspoon kosher salt
2 cloves garlic, finely chopped
2 scallions, white and light green parts only, finely chopped
1 1/4-inch piece fresh ginger, peeled and finely chopped
2 tablespoons rice vinegar
1 tablespoon Korean chile powder (see Note)
2 teaspoons sugar
1/2 teaspoon fish sauce (see Note)

Steps:

Cut cucumbers in half lengthwise and then crosswise into 1/8-inch-thick half moons. Place in a medium bowl and mix thoroughly with salt. Let stand at room temperature for about 30 minutes. Meanwhile, combine garlic, scallions, ginger, vinegar, chile powder, sugar and fish sauce in a medium nonreactive bowl (see Tip). Drain the cucumbers (discard the liquid). Stir the cucumbers into the vinegar mixture Cover and refrigerate for 12 to 24 hours before serving.