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Monday, September 12, 2016

Cucumber Kimchi





Sam Sifton  
 Yield Serves 6 
Featured in: Cucumber Kimchi. 
Korean

Ingredients
3 small cucumbers, cut into 1/8-inch slices
2 tablespoons kosher salt
1 tablespoon sugar
1 tablespoon gochugaru (Korean red-pepper flakes)
¼ cup mirin
6 tablespoons rice vinegar
1 teaspoon grated garlic
1 teaspoon fermented krill or baby shrimp (optional)

Preparation
1. Place the cucumbers in a medium-size bowl, then sprinkle with the salt. Let stand 20 minutes.
2. Rinse cucumbers in cold water to remove salt, drain and pat dry.
3. Return cucumbers to bowl, add other ingredients, toss to combine, cover tightly and place in refrigerator overnight or until ready to use.

Adapted from Hooni Kim, Danji restaurant, New York

http://cooking.nytimes.com/recipes/1013830-cucumber-kimchi

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