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Mom's Spicy Cucumber Kimchee
Rating: 4.86 stars
May be a little salty, but that is because it's meant to be eaten with rice. Spices can be adjusted to your personal taste. Hope you enjoy! It goes great with bulgogi.
prep:
15 mins
additional:
1 hr
total:
1 hr 15 mins
Servings:
8
Yield:
8 servings
Mom's Spicy Cucumber Kimchee

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Combine gochujang, white sugar, 1 tablespoon sesame seeds, and 2 teaspoons sesame oil in a small bowl to make a seasoned gochujang paste.

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  • Whisk vinegar, soy sauce, 1 teaspoon toasted sesame oil, and instant beef stock together in a large bowl. Stir in seasoned gochujang paste. Add cucumbers; stir until coated. Sprinkle with 1 tablespoon toasted sesame seeds.

  • Let cucumbers marinate in the refrigerator before serving, at least 1 hour.

Cook's Notes:

Substitute rice vinegar for the distilled white vinegar if desired.

Tips

Dashida(R) beef stock and gochujang are available at Korean markets.

Nutrition Facts

Per Serving:
75 calories; protein 1.6g; carbohydrates 11.5g; fat 3.1g; sodium 311mg. Full Nutrition
© Copyright 2021 allrecipes.com. All rights reserved. Printed from https://www.allrecipes.com 01/16/2021
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© Copyright 2021 allrecipes.com. All rights reserved. Printed from https://www.allrecipes.com 01/16/2021