Korean cuisine is gaining popularity. Kimchi, rabokki, japchae, and other dishes are among the most favourite. Nonetheless, the country provides a range of intriguing cuisines that must be experienced.
Although many people are familiar with Chinese cabbage kimchi, there are many more forms of kimchi that are wonderful and intriguing to explore. Cucumber kimchi, for example, is considerably easier to make and has a more crisp texture. Those who wish to attempt it can do so by following the recipe posted by Aishah Mat Adam in the Masak Apa Hari Ni (MAHN) group.
8 small cucumber seeds
2 tablespoons salt
2 carrot seeds
1 white radish seed
1 onion seed
5 cloves garlic
An onion tree
2 tablespoons sesame seeds (as garnish)
2 tablespoons fish sauce
4 tablespoons gochugaru or chilli powder (can also use Babas chilli powder)
3 tablespoons glutinous rice flour
1 cup of water
1. Cut the cucumber into four pieces, but do not cut the cucumber’s end (estimate from the end, refer to the picture).
2. Sprinkle salt on top of the cucumber. Then let it rest for 20 minutes.
3. Cut the carrots and white radish into thin slices. Onion leaves are coarsely chopped.
4. Grind the garlic, ginger, and onion together.
5. Cook sticky rice flour and water in a pot over low heat until thickened. Then stir in the chilli powder, fish sauce, and sugar. It’s the kimchi paste we use. Or if you can find a kimchi paste, then you can just scratch this step.
6. In a basin, cool the paste. Then, mix with all of the veggies that are ready to be sliced.
7. Cucumbers that have been coated with salt should be cleaned. Wash till the salty flavour is gone.
8. Place the kimchi slices in the cucumber slices. This should be done slowly and carefully to avoid breaking the cucumber.
9. After that, sprinkle with sesame seeds.
10. Place in the refrigerator for a day before serving.
For those of you who enjoy and want to explore other types of Korean food, try this cucumber kimchi dish. There are many different varieties of kimchi to sample, so this is a wonderful place to start. Easy and suitable to eat with white rice and various types of side dishes. Have fun and don’t forget to share this recipe with your friends.
Pictures by Future Dish, The Suburban, The F Feed, David Lebovitz & My Korean Kitchen