Koreans eat kimchi—a garlicky, chile-laden pickle—at almost every meal. Traditionally, kimchi needs days, even weeks, to ferment, but David Chang's kimchi is ready in 45 minutes. A highly addictive hot dog condiment, it's best served right away, when the cucumbers are still juicy.
More Korean Recipes
1 pound Kirby cucumbers, halved lengthwise and cut into 1/2-inch spears
1 1/2 teaspoons salt
2 1/2 tablespoons sugar
1 1/2 tablespoons Korean red chile flakes or 2 teaspoons crushed red pepper
1 1/2 tablespoons thinly sliced strips of peeled fresh ginger
4 garlic cloves, thinly sliced
1 tablespoon Asian fish sauce
1 tablespoon soy sauce
1/2 teaspoon dried shrimp (optional), minced
1 small carrot and 1 scallion, thinly sliced into 2-inch matchsticks
1/4 small onion, thinly sliced
How to Make It
In a colander, toss the cucumbers with 1/4 teaspoon of the salt and 1/2 tablespoon of the sugar and let stand for 10 minutes.
In a bowl, mix the remaining 1 1/4 teaspoons of salt and 2 tablespoons of sugar with the chile flakes, ginger, garlic, fish sauce, soy sauce and dried shrimp. Toss in the carrot, scallion, onion and cucumbers. Arrange the cucumbers in a shallow dish, spooning the shredded vegetables and liquid on top. Let stand for 15 minutes, turning once or twice, then serve.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.