8.17.2011

Cucumber Kimchi

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The other day, the husband says to me, "I have a new Korean girlfriend." I was surprised. Who was his old Korean girlfriend? Where does he find these girlfriends? Apparently, YouTube. And Maangchi is his latest crush. She now has music in her blog videos and that really sealed the deal for him.

As a result of his new relationship, we've been eating a lot of homemade Korean side dishes. They have been tasty, and I've had nothing to do with them. I mean, I don't want to stand in the way of this new love. That was until the husband made cucumber kimchi, and I knew I could do better. Mostly because I would use the right kind of cucumbers. The husband used large, watery kind, with huge seeds. I selected small, Persian ones. And that really made all the difference. Well, that and my beautifully shredded carrot and finely sliced onion.

This recipe is super easy, tastes fresh, and makes for a great lunch, especially paired with rice. It won me over. I guess I'll let the husband carry on with Maangchi.
Cucumber Kimchi (sorry, but this blog has no videos with music)
http://www.maangchi.com/recipe/oisobagi-kimchi

6 cucumbers, I used Persian
1/4 cup shredded carrot
1/4 white onion, sliced thin
2 cups green onions, cut into 1 inch pieces
2 cloves garlic, minced
1/4 cup fish sauce
1/2 cup Korean hot pepper flakes
1 tbsp sugar
1/4 cup kosher salt

1) Cut your cucumbers in half crosswise.  Make pockets out of cross slits, leaving about ½ inch on end and make 4 slits.
2) Put these in a large bow and sprinkle a 1/4 cup of salt (the recipe suggests 1/2, but that's too much) onto the cucumber pieces, mix them carefully, and let them sit for 30 minutes.
3) In another large bowl, combine fish sauce, hot pepper flakes, garlic and sugar, and mix them with a spoon.
4) To your seasoning paste, add onion, carrot and green onion.
5) Rinse the salt off the cucumbers and drain them.
6) Stuff the seasoning paste into the slotted cucumber and put each cucumber into an airtight container. Use a spoon, or wear gloves.
7) Refrigerate.

You can eat these right after making them, but they get better with time. I'd give them at least a night in the fridge.

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