Description
This recipe is made even better since you don’t have to wait for the kimchi to ferment.
Ingredients
Scale
- 2 large cucumbers, peeled
- Generous pinch of salt
- 1 tbsp rice vinegar
- 1 tbsp Shaoxing rice wine
- 1 garlic clove, finely chopped
- 1 inch fresh ginger, peeled and finely chopped
- 1 tbsp sesame oil
- 1 tbsp gochugaru (Korean chile flakes)
- 1 tsp fish sauce
- 1 tsp granulated sugar
- Small handful of cilantro, sliced
Instructions
- Slice the cucumbers lengthways, then each half into four pieces. With the cut side face down on a chopping board, and one hand preventing the cucumber piece skating across the kitchen, use your knuckles to press into the back of the cucumber pieces with just enough pressure to lightly smash them a little.
- Add all but the cucumbers and coriander to a bowl and stir vigorously to incorporate thoroughly. Pat the cucumber pieces dry using a clean tea towel, then add them to the bowl and toss until thoroughly coated. Allow to rest and soak in the flavors for 5 minutes before serving.
- Serve on a platter, sprinkled with the cilantro.