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Quick Cucumber Kimchi

This salad or side-dish is super fresh tasting and easy to pull together. Unlike cabbage kimchi, this kimchi is meant to be eaten right away due to the watery nature of the cucumber. It can marinate in the fridge for a few hours if you wish but try not to make it too far in advance, and finish it within a day or two.

Gochugaru is Korean chili power, which is not to be confused with other kinds of chili powder or flakes. It can be a little tricky to find, luckily in Ottawa we have a Korean supermarket near Bank and Catherine called Arum where you can find it.

Quick Cucumber Kimchi

1 green onion, thinly sliced

1 english cucumber

1 Tbsp seasoned rice vinegar (Marakan)

1 Tbsp Korean chili powder (Gochugaru)

1 Tbsp fish sauce

1 tsp kosher salt

Freshly cracked pepper, to taste

Slice the cucumber in half lengthwise and hollow out the middle with a spoon, you’re looking to get rid of all the seeds and very watery flesh. Thinly slide the cucumber into half moons. In a medium bowl stir together all the ingredients, adding more salt if necessary. Store in the fridge and eat within a day or two. Best served shortly after being prepared.

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