With its crunchy texture and just the right amount of spicy kick, this is the kind of kimchi you will keep reaching for again and again. The bite-sized pieces are easy to eat, meaning kids will especially enjoy them. And after chilling in the refrigerator, it tastes even more refreshing and delicious.
Try this recipe from W Table.
Main Ingredients:
- Cucumbers: 3 pieces
- Onion: 1/2
- Chives: a handful
- Sea salt: 1 tablespoon
- Sesame seeds: a little
Seasoning Ingredients:
- Korean red pepper flakes (gochugaru): 3 tablespoons
- Minced garlic: 1 tablespoon
- Crab fish sauce: 1 tablespoon
- Plum extract (maesilcheong): 1/2 tablespoon
- Oligosaccharide syrup (oligodang) : 1 tablespoon
- Sugar: 1/2 tablespoon
Instructions:
Wash the cucumbers, cut them in half, and remove the seeds. Then cut them into 2–3 cm pieces.
Add the sea salt and oligosaccharide syrup to the cucumbers and toss well. Let them sit for about 20 minutes to pickle, then drain the cucumbers in a colander to remove moisture.
Thinly slice the onion and cut the chives into 2–3 cm pieces.
In a large bowl, add the sliced onion, chives and drained cucumbers. Add all the seasoning ingredients and gently toss everything together. Sprinkle with sesame seeds to finish.
khnews@heraldcorp.com