Cucumber kimchi (Oyi Kkadugi)
Kkakdugi (Cubed Radish Kimchi)⏱ 40min👥 4 servings
Ingredients
- Cucumber (diced).
- A moderate amount of chives.
- Green onions, a moderate amount.
- Onions, a moderate amount.
- Salt (for pickling/brining).
- Ingredients for gochujang and seasoning (prepare in proportions of 30g, 45g, 60g, 150g, etc., as needed).
Instructions
1
Cut the cucumber into bite-sized cubes.
2
Sprinkle salt over the sliced cucumbers and let them sit for about 15 minutes to pickle.
3
Drain the pickled cucumbers and pat them dry with a paper towel for about 10 minutes.
4
Mix the specified amount of seasoning ingredients together to create the sauce.
5
First, add the cucumber to the sauce and mix it thoroughly with the Korean radish.
6
Finally, add the chopped green onions, scallions, and onion as garnish, and gently toss to combine.
7
Consume after allowing it to age for two days at room temperature or in the refrigerator.