There's a soondubu place near my hometown that my friends and I love going to because the food is amazing, and of the banchan (side dishes), their cucumber kimchi is my favorite. It's so crispy and fresh, yet nicely seasoned, and I find myself a little disappointed when I go to other Korean restaurants and find that their cucumber kimchi is so limp.

It's been a while since I've gone home and eaten at this spot, so I wanted to make some at home. Recipe from Maangchi.


Ingredients

  • 1 English cucumber
  • 1/4 thinly sliced onion (I had a red one on hand, and I feel like it adds nice color)
  • 1 green onion
  • 2 minced garlic cloves
  • 2 tbsp soy sauce
  • 2 tsp hot pepper flakes aka gochugaru
  • 2 tsp sesame oil
  • 1 tsp sugar

Methodology

Chop the cucumber into 1/4-inch slices.

Toss them into a bowl with...everything else.

Mix together to combine thoroughly and taste to adjust any seasoning.

Results

Delicious! I'm writing up this post over a month since preparing this, and it's still as fresh and crunchy tasting as the first day I made it.