How to make Cucumber Kimchi

Gluten & Dairy Free

Kimchi was a staple in my household growing up and though there are a bunch of different kinds, cucumber kimchi is one of my top favorites. Here’s a simple recipe… perfect and refreshing for a hot summer day!

Ingredients:
english cucumber or small pickling cucumbers
green onion (chopped)
gochugaru (Korean red pepper)
minced garlic
rice vinegar
white sugar
sea salt

Directions

• Cut off the ends of the cucumber, slice lengthwise into two halves, and cut into wedges (or moon-shapes).
• Place in bowl and sprinkle approximately 2 tablespoons of sea salt.  Toss together.
• Let sit overnight or for at least 4 hours.  This causes water to be drawn out of the cucumbers.
• Add minced garlic, chopped green onions, and approximately 2 tablespoons of gochugaru (can add less or more depending on how spicy you want it).
• Add approximately 1 teaspoon of rice vinegar and a sprinkle of white sugar.  Toss together with gloved hands. Can add more salt, sugar or gochugaru to taste.
• Let cool in refrigerator for a few hours.
• Serve cold with steamed rice and kim (roasted seaweed) or as banchan (Korean side dish) with your main entree.  Very crisp and refreshing on a hot summer day!

How to make Kong-namul (Soybean sprout)

Gluten & Dairy Free

Kongnamul (pronounced “koong-nah-mool”) is a traditional Korean side dish (banchan) that is typically served alongside your main entree.  It is simple to make and adds a nice, refreshing crisp to your palette.

Ingredients:
One package of soybean sprouts (available at your local Asian market or local grocer’s produce section).
green onion (chopped)
garlic (minced)
tamari (gluten free soy sauce)
sesame oil
sesame seeds
salt
gochugaru (Korean chili powder)

Directions:

• Bring a large pot of water to a boil.
• Add soybean sprouts and one tbsp of salt to the water. Reduce heat, continue boiling and stir for approximately 3-5 minutes (you want the sprouts to soften a bit, yet still remain firm, not mushy).
• Remove sprouts from heat, place in colander and rinse thoroughly or plunge in cold water (this technique is also known as blanching).
• In a separate bowl, add approximately 2 tbsp of sesame oil, 1 tbsp of tamari, 1 tbsp of minced garlic, 2 stalks of chopped green onion, and a pinch of gochugaru (this is not a spicy dish, you just want a tiny hint of speckled red).
• Add the bean sprouts and stir together by hand.  Add salt to taste.
• Finally add a sprinkle of sesame seeds for extra flavor and texture.
• Serve immediately or store in fridge to be eaten at a later time with your main course.  🙂

How to make Saeng-che (Radish kimchi)

After spending the holidays with my family and recently visiting the Olympus Spa (Korean spa), I felt inspired to get back to my roots and back on the Korean recipe train.

This is a simple traditional Korean side-dish and recipe from my mom. This is usually served in banchan (small side-dishes that are served before and with a Korean meal).  If you ever visit a Korean household or go to a Korean restaurant, banchan is always served. Kimchi is not only healthy because it’s a vegetable, it also has all natural pro-biotics which helps to establish the flora and “good bacteria” in your gut and intestinal linings (similar to sauerkraut, kombucha, and any other fermented food).  It is great for balancing your digestive system.  Also, ever  wonder why many Koreans look younger than their age? It’s because they eat a lot of kimchi.

Ingredients:

• Korean radish (grated/julienned)
• Salt
• Minced garlic (approximately 3 cloves)
• gochugaru (Korean red pepper) – available at your local Asian market or grocery store.
  
• White vinegar
• Sugar
• Green onion (chopped)
• Sesame seeds
• Large vegetable grater
• Tupperware or glass jars for storage.

Directions:

• Grate Korean radish in a large bowl.
• Sprinkle and stir 2 tbsp of salt. Let sit for a minimum of one hour (to allow fermenting process)

• Add chopped green onions, minced garlic, 2 tbsp of vinegar, 2 tsp of sugar and gochucaru (approximately 3 tbsp, but can add as much as you want to reach the desired spice level. The more you add, the spicier it will be).
• Sprinkle sesame seeds.

• Hand mix with latex gloves to make sure all the ingredients truly blend together. Add more salt to taste if needed.
• Serve immediately with steamed rice and with your main Korean dish, or store in fridge to be served later.

Kimchi will continue fermenting in the fridge.  If after a few days or weeks, it gets too “sour” tasting, you can use your saeng-che leftovers to make kimchi jigae (spicy Korean stew).  Recipe to come later.