Good afternoon !
For father's day daughter the eldest gifted me some seasoning for Korean food as she knew I like to explore with my food and try new things. It is always fun to try something different in the kitchen and cooking with new flavors is no exception.
Today, we are making an easy kimchi. Kimchi is a traditional side dish of salted and fermented vegetables such as cabbage, however, are going to use cucumbers this time because I happen to like cucumbers. Mini cucumbers will work best for this particular recipe due to the taste ,and the size, as they will be easier to slice. Start by spiral slicing 6 mini cucumbers, you can find tutorials all over the internet on how to do this. Drop them in a bowl, add approximately 1 tbsp of salt to draw the liquid out of the cucumber. Allow them to sit for about 20 minutes then drain, rinse, pat dry, and place back in the bowl. Add sliced onion, minced cloves of garlic, Korean red pepper, sugar, sesame seeds, soy sauce, vinegar, and sesame oil, then toss and eat.
This is a quick and easy side dish that can be eaten right away or chilled overnight and served with supper tomorrow. It is packed with flavor and is will complement most main dishes.
There are a couple things I would change up for next time. Personally, I would like to see this a little sweeter so more sugar is a must, also the recipe called for apple cider vinegar but I only had white. Use what you have on hand, but the taste of the vinegar would be a definite game changer.
Ingredients:
1\2 onion thinly sliced,
4 cloves of garlic
2 tbsp Bidan red pepper powder
1 tbsp sugar
1 tbsp sesame seeds
1 tbsp soy sauce
2 tbsp apple cider vinegar
1 tbsp sesame oil
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