Updated: Jan 27
Crunchy, sweet and spicy cucumber kimchi using Seoul Sister's Kimchi Seasoning is an easy banchan dish that livens up any meal.
Cucumber kimchi is my absolute favorite banchan (Korean side dishes) and it's so easy to make! No need for fermenting and since Seoul Sisters Kimchi Seasoning has been introduced into my life it kicks up my recipe another flavor notch.
Seoul Sisters Kimchi Seasoning mix is produced in South Korea and is made with wholesome ingredients and it can be added to just about anything! Popcorn, soup, meats...practically anything and it'll give you that wonderful rich kimchi flavor.
This dish can be eaten the same day as making it or you can store it up to 1 week in an airtight container.
Yields approx 2 cups, Approx. 2.5 hr
What You'll Need
10 Kirby cucumbers, halved and sliced in ¼ inch crescents
¼ cup sesame oil
¼ cup water
2 Tbsp fresh sweet basil, chopped
1 Tbsp Gochujang
2 garlic cloves, minced
1 tsp ginger, minced
½ tsp fish sauce
1 Tbsp sugar
2 tsp salt
All You Need To Do
Place your cucumbers in a colander over a bowl. Toss the cumbers with the salt and let it sit for 20 mins.
Rinse the cucumbers well and give it a light squeeze to gently squeeze some of the water out.
In a medium bowl, mix all of your remaining ingredients together until combined.
Toss your cumbers in the bowl until evenly coated.
Let it stand uncovered in the bowl at room temperature for at least 2 hours.
You can either serve it immediate after the 2 hours or transfer it into an airtight container and refrigerate (up to 1 week).
Did you make this recipe?
Let me know what you think!