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Chinese-Korean Cucumber Kimchi

By: Helena C  
"Delicious and easy Korean-style refrigerator pickles with a bit of Chinese flair! It goes very well with Korean BBQ dishes. "

Rating: This weblink has been rated 1 time with an average star rating of 5.0 Read Reviews (1)

Rate/Review | 231 people have saved this

Prep Time:
25 Min
Cook Time:
5 Min
Ready In:
3 Hrs

Servings  (Help)

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Original Recipe Yield 10 servings
 

Ingredients

  • 5 cucumbers, peeled and cut into 1/2 x1 1/2 inch sticks
  • 1/2 cup sea salt
  •  
  • 1/2 cup white sugar
  • 1/2 cup white vinegar
  • 1 cup water
  • 2 tablespoons chili bean sauce (toban djan)
  • 1 tablespoon hot chili oil
  • 2 (4 inch) fresh hot red chile peppers, sliced
  • 1 small onion, sliced
  • 5 cloves garlic, sliced and crushed

Directions

  1. Mix the cucumbers and sea salt together in a bowl, let stand for 30 minutes to let the cucumbers soften. Drain, and rinse with fresh water.
  2. While the cucumbers are standing in salt, whisk together the sugar, vinegar, and water in a saucepan; bring to a boil. Reduce heat, and stir in the chili bean sauce and hot chili oil.
  3. Mix the cucumbers with sliced chiles, onion, and garlic in a heatproof airtight container, and pour the hot vinegar mixture over the vegetables. Cover and refrigerate for 2 to 3 hours to blend the flavors. Serve chilled.

Footnotes

  • Editor's Note
  • The nutrition data for this recipe includes the full amount of the salt. The actual amount of salt consumed will vary.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 80 | Total Fat: 1.3g | Cholesterol: 0mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 4, 2009 by JARRIE 
My husband REALLY liked this one! I didn't have the chili bean sauce or the chili oil, so I... MORE

 
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