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【Korean Side Dish】Cucumber Kimchi
【Korean Side Dish】Cucumber Kimchi

Before you jump to 【Korean Side Dish】Cucumber Kimchi recipe, you may want to read this short interesting healthy tips about Healthy Energy Treats.

Eating healthy foods tends to make all the difference in how we feel. We tend to feel way less gross whenever we increase our consumption of nutritious foods and lower our consumption of junk foods. A salad tends to make us feel better than a piece of pizza (physically anyway). This is usually a problem, nonetheless, when it comes to eating between goodies. Finding snacks that really help us feel better and boost our levels of energy often involves lots of shopping and meticulous reading of labels. Why not try one of many following healthy snacks the next time you need some extra energy?

If you’re looking for a speedy snack, you can’t go completely wrong with a whole grain one. A slice of whole wheat toast, as an example is a great snack in the morning hours. Eating on the run can easily be more healthy with whole grain chips and crackers. Deciding on whole grain food items is always better than eating the processed grains we commonly obtain in our grocery stores.

You do not have to look far to locate a wide variety of healthy snacks that can be easily prepared. Choosing to live a healthy way of life can be as simple as you want it to be.

We hope you got insight from reading it, now let’s go back to 【korean side dish】cucumber kimchi recipe. You can cook 【korean side dish】cucumber kimchi using 8 ingredients and 4 steps. Here is how you do it.

The ingredients needed to make 【Korean Side Dish】Cucumber Kimchi:
  1. Provide 7 pieces cucumber
  2. Provide Sauce seasoning:
  3. Use 2 tablespoons Gochujang
  4. You need 1 teaspoon Korean chilli powder
  5. Take 1 teaspoon Sugar
  6. Prepare 1 teaspoon Vinegar
  7. Provide 1 teaspoon Korean sesame oil
  8. Prepare 1 bit white sesame
Steps to make 【Korean Side Dish】Cucumber Kimchi:
  1. After washing the cucumbers, use a knife to scrape off the thorny part on the surface
  2. Cut the head and tail of the cucumbers and cut them to a thickness of about 1 cm - Sprinkle salt on the already cut cucumbers and let them marinate for 5 minutes, after the cucumbers are out of the water, drain the water
  3. Start making sauce seasoning: - 2 tablespoons Gochujang, 1 teaspoon Korean chilli powder, 1 teaspoon Sugar, 1 teaspoon Vinegar, 1 teaspoon Korean sesame oil, a bit white sesame - Stir the cucumbers and sauce evenly to taste
  4. After finishing, it can be stored in a food storage container - Seeing this screen, are you a bit worried about whether the Korean gochujang is too much? - The cucumbers will still have water come out, so the amount of Korean gochujang is actually just right:)

It's both a side dish to eat alongside a main meal, and a condiment to add to soups, rice and noodles. But more than that, it's a massive part of Korean cultural identity, and it's also starting to gain popularity in other cuisines. This has become my go-to recipe for potlucks. The dish always comes home empty. The only changes I made is to use English cucumbers and replaced the chili bean paste with equal parts black bean sauce and chili garlic sauce.

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