Recipe of Quick Instant Cucumber Kimchi using Versatile Korean Flavoring Mix

Hey everyone, it is Louise, welcome to my recipe site. Today, we’re going to make a distinctive dish, instant cucumber kimchi using versatile korean flavoring mix. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Instant Cucumber Kimchi using Versatile Korean Flavoring Mix is one of the most well liked of current trending meals in the world. It is simple, it is quick, it tastes delicious. It is appreciated by millions daily. Instant Cucumber Kimchi using Versatile Korean Flavoring Mix is something which I’ve loved my whole life. They’re nice and they look wonderful.

To begin with this recipe, we have to prepare a few ingredients. You can have instant cucumber kimchi using versatile korean flavoring mix using 5 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Instant Cucumber Kimchi using Versatile Korean Flavoring Mix:

1. Prepare 2 Cucumbers (small Japanese type)
2. Take 5 cm Carrot (julienned)
3. Prepare 5 cm Daikon radish (julienned)
4. Prepare 1 piece Fresh ginger (julienned)
5. Take 2 tbsp Cho-gochujang - Korean versatile seasoning -

Instructions to make Instant Cucumber Kimchi using Versatile Korean Flavoring Mix:

1. Use 5 cm of the top part of a carrot which is around 50 g; a 5cm piece of daikon radish that's about 7 to 8cm in diameter, which is about 100 g.
2. Julienne the carrot and daikon radish (use a vegetable slicer). Massage the julienned vegetables with a pinch of salt (not listed in the ingredients, about 1/3 teaspoon).
3. Cut up the cucumber roughly and sprinkle it with some salt (not listed in the ingredients, about 1/2 teaspoon) and leave for about 10 minutes. (Each cucumber weighs around 90 g and yields 10 pieces.)
4. Squeeze the carrot and daikon radish tightly to eliminate excess moisture. Wrap the cucumber in paper towels and press down hard to get rid of the surface moisture.
5. Put the vegetables from Step 4 and the finely shredded ginger in a plastic bag.
6. Add the cho-gochujang (Korean seasoning mix) and rub it in as you mix the vegetables. Eliminate the air from the bag as you close it up. Leave to marinate in the refrigerator for 5 to 6 hours.
7. If you are going to eat it right away, add 1 tablespoon less of the cho gochujang, since the vegetables are salted.
8. This shows how it looks after marinating for 10 hours. A lot of moisture has come out of the vegetables and the flavor has become quite mild. If you think it needs more flavor, you can add more cho gochujang at any time.
9. Variation: Cucumber with Octopus. To use the cho gochujang in a sashimi style dish, see Seared Bonito (skipjack tuna) with Onions - - - https://cookpad.com/us/recipes/153145-seared-bonito-and-green-onion-salad-with-korean-all-purpose-seasoning
10. For reference: To make kkakdugi (kakuteki), see Kkakdugi marinated in kimchi -, which has an authentic marinade sauce. - - https://cookpad.com/us/recipes/156082-kkakdugi-cubed-radish-kimchi

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