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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

David Chang
June 2007

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Recipe Summary

active:
25 mins
total:
45 mins
Yield:
makes 1 pound
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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