Steps to Prepare Instant Cucumber Kimchi using Versatile Korean Flavoring Mix in 10 Minutes for Young Wife

Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a special dish, instant cucumber kimchi using versatile korean flavoring mix. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Instant Cucumber Kimchi using Versatile Korean Flavoring Mix is one of the most favored of recent trending foods in the world. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. Instant Cucumber Kimchi using Versatile Korean Flavoring Mix is something that I’ve loved my entire life. They are nice and they look wonderful.

This cucumber kimchi is the easiest kimchi you can try to make this summer. Simply cut up the cucumbers, salt briefly, and then mix with the seasoning! Because the cucumbers are cut similar to cubes, this cucumber kimchi is also called oi kkakdugi (오이깍두기).

To get started with this recipe, we must first prepare a few components. You can cook instant cucumber kimchi using versatile korean flavoring mix using 5 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Instant Cucumber Kimchi using Versatile Korean Flavoring Mix:

1. Make ready 2 Cucumbers (small Japanese type)
2. Take 5 cm Carrot (julienned)
3. Make ready 5 cm Daikon radish (julienned)
4. Get 1 piece Fresh ginger (julienned)
5. Prepare 2 tbsp Cho-gochujang - Korean versatile seasoning -

Mix the cucumbers with sliced chiles, onion, and garlic in a heatproof airtight container, and pour the hot vinegar I used daikon radish in place of the cucumber and it worked really well. The flavor was fine- spicy but not extreme. Summary: Cucumber kimchi is one of favorite summer side dish. You can enjoy fresh cucumber flavour as well as tangy taste of kimchi.

Instructions to make Instant Cucumber Kimchi using Versatile Korean Flavoring Mix:

1. Use 5 cm of the top part of a carrot which is around 50 g; a 5cm piece of daikon radish that's about 7 to 8cm in diameter, which is about 100 g.
2. Julienne the carrot and daikon radish (use a vegetable slicer). Massage the julienned vegetables with a pinch of salt (not listed in the ingredients, about 1/3 teaspoon).
3. Cut up the cucumber roughly and sprinkle it with some salt (not listed in the ingredients, about 1/2 teaspoon) and leave for about 10 minutes. (Each cucumber weighs around 90 g and yields 10 pieces.)
4. Squeeze the carrot and daikon radish tightly to eliminate excess moisture. Wrap the cucumber in paper towels and press down hard to get rid of the surface moisture.
5. Put the vegetables from Step 4 and the finely shredded ginger in a plastic bag.
6. Add the cho-gochujang (Korean seasoning mix) and rub it in as you mix the vegetables. Eliminate the air from the bag as you close it up. Leave to marinate in the refrigerator for 5 to 6 hours.
7. If you are going to eat it right away, add 1 tablespoon less of the cho gochujang, since the vegetables are salted.
8. This shows how it looks after marinating for 10 hours. A lot of moisture has come out of the vegetables and the flavor has become quite mild. If you think it needs more flavor, you can add more cho gochujang at any time.
9. Variation: Cucumber with Octopus. To use the cho gochujang in a sashimi style dish, see Seared Bonito (skipjack tuna) with Onions - - - https://cookpad.com/us/recipes/153145-seared-bonito-and-green-onion-salad-with-korean-all-purpose-seasoning
10. For reference: To make kkakdugi (kakuteki), see Kkakdugi marinated in kimchi -, which has an authentic marinade sauce. - - https://cookpad.com/us/recipes/156082-kkakdugi-cubed-radish-kimchi

Stuff the slit-cut cucumbers with the mix and stack the stuffed cucumbers in a container. Mat Ganjang Korean Flavored Soy Sauce Recipe… My Cucumber Kimchi Salad recipe is very refreshing, well balance of spicy, sweet and tangy! In a mixing bowl, add all ingredients and toss with your hand until Gochugaru, Korean red pepper flakes give the dish beautiful red color all around. [url. The Korean fermented cabbage can be eaten as is, as a side pickle, or incorporated into dumplings, savoury pancakes, noodle stir-fries and soups. The Korean fermented cabbage is delicious, and adds instant flavour to a whole host of dishes.

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