Quick cucumber kimchi on skewers
Origin of the recipe
Kimchi, or kimchi, is a very popular Korean dish. Originally, it was fermented vegetables, but today you can also find pickled versions. We suggest you prepare a quick Korean appetizer without any special Eastern tricks using ordinary cucumbers. This original preparation and serving method will delight both you and your guests.
What do you need for cooking?
Ingredients
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Cucumbers
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Salt
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Chili flakes
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Sugar
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Garlic
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Sesame oil
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Rice vinegar
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Sesame
Kitchen utensils
- Knife
- Board
- Bowl
- Skewers
- Durable zip-lock bag
Step-by-step recipe
Step 1:
Place the cucumbers in a bowl, sprinkle with flour, cover with water and rinse thoroughly in the bowl, then under running water and dry with a towel.
Step 2:
Trim the ends on one side and thread the cucumbers onto wooden skewers.
Step 3:
Cut the cucumbers in a spiral around the skewers.
Step 4:
Sprinkle the cucumbers with coarse salt, place them in a zip-lock plastic bag, rub the salt in well and set aside for 15 minutes.
Step 5:
Rinse the cucumbers under running water and place them back in the bag.
Step 6:
Place sugar, chili flakes, a tablespoon of rice vinegar and a tablespoon of sesame oil in a bag.
Step 7:
Crush 2 large cloves of garlic and add to the bag.
Step 8:
Seal the bag and rub the spices thoroughly into the cucumbers.
Step 9:
You can eat the cucumbers right away or let them marinate for a bit.
Cooking tips
Flour is needed to thoroughly wash cucumbers that are to be eaten raw.
Short cucumbers are best for this appetizer; long ones will have to be cut at least in half to fit into the bag, and it won't be as aesthetically pleasing.
Coarse salt is best for pickling cucumbers, as fine salt can cause oversalting.
To make chopping the garlic easier, first crush it with the flat side of a knife.
