Quick Kimchi Cucumbers

Name: Quick Kimchi Cucumbers
Ingredients: 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

11 ingredients

5 steps

Ingredients

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

Directions

1

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.
2

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.
3

Toss in the carrot, scallion, onion and cucumbers.
4

Arrange the cucumbers in a shallow dish, spooning the shredded vegetables and liquid on top.
5

Let stand for 15 minutes, turning once or twice, then serve.