Cucumber Kimchi
I’ve mentioned before that I’m a dancer. And if you’re a dancer, you’ll get this, but if not, you may not realize… but dancers, every last one of us, are really freaking clumsy.
We can be super graceful or hard-hitting on stage, but the moment we stop performing, we turn into baby giraffes.
I went to the orthopedist a while back because I was having ankle issues, and he did all his scans and such, and came back and was like, “Allison? If you ever want to dance professionally, you’re gonna have to get surgery. There are supposed to be two ligaments here. You only have one.”
Like, I’ve sprained my ankle so many times that one of my ligaments straight up quit. It snapped, “I’m outta here,” and full on ghosted me.
And, to be fair, I don’t blame it – everybody deserves better than the shit I put my poor ankle through.
I’ve made this cucumber kimchi a number of times, and it continues to be a favorite. It’s a crunchy, refreshing counterpart to grilled meats and other banchan!
Just make sure you eat it within a few days of making – it WILL start to get watery, and definitely doesn’t last as long as other kimchis.
Cucumber Kimchi
adapted from My Korean Kitchen
Ingredients
- 1 lb (about 3) cucumbers, rinsed
- 1 tbsp kosher salt
- 20 g (1 bundle) chives, cut into 2″ pieces
Sauce
- 2 tbsp gochugaru (korean chili flakes)
- 1 tbsp minced garlic
- 1 tbsp honey
- 1/2 tbsp fish sauce
- 1/2 tsp minced ginger
Cooking Directions
- Cut off both ends of the cucumbers and discard. Divide the cucumbers into 3 pieces, then quarter each piece lengthwise. Put the cucumber into a large bowl then gently mix in the salt so the cucumbers are evenly coated. Let rest for 20 minutes, then rinse and drain well.
- Combine all of the sauce ingredients, then gently mix into the cucumbers. Gently mix in the chives. Transfer into a glass container and cover.
- If desired, let sit at room temperature for about 12 to 18 hours before refrigerating. Serve chilled.
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