Collection of recipes inspired by our love of BTS and exploration of Korean food and culture. Recipes come from various sources and are modified to our tastes.
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Ingredients: 1 lb mini cucumbers 3 tablespoons coarse salt 1-4 tablespoons gochugaru 1/4 c julienned red onion 2 tablespoons sugar 2 tablespoons rice vinegar 2 tablespoons mirin
Instructions: Thinly slice the cucumber (I use a mandolin). Put in a large bowl. Add the salt and stir until everything is salted. Let sit 15 minutes. Stir the cucumbers making sure the bottom ones are well mixed. Let sit another 15 mins. Drain the cucumbers and rinse really well - you want to basically wash all the salt off. Pat dry and put back in the bowl. Add the other ingredients and stir until everything is coated. Put in a jar. Store in the counter for 2-3 days and then move to the fridge.
Notes:
This is super easy and takes roughly 35 mins. It can be eaten immediately or left to ferment before eating. It will keep in the fridge for a couple weeks (assuming it lasts that long).
Tweak the amount of gochugaru to your spice tolerance level. Less gochugaru will give you a sweeter kimchi. More gochugaru gives you heat.
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