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Sliced Cucumber Kimchi
(Rucker Yong AE's Sliced Cucumber Kimchi)
3 Kirby Cucumbers, sliced
1 Green Onion, sliced
2 Garlic Cloves, minced
1 teaspoon minced Ginger
Korean Chili Powder to taste (2-3 Tablespoons for me!)
Salt to taste (1 teaspoon)
1 Jalapeno or Chili pepper, thinly sliced
1 Tablespoon Soy Sauce
1 Tablespoon Fish Sauce
1 teaspoon Sesame Oil
Sprinkle of toasted sesame seeds
Combine all of the ingredients and let it sit at room temperature for at least 30 minutes so the flavors can marry. Serve with rice and refrigerate any leftovers.
Note: My mother was born and raised in South Korea but has been living in Oklahoma since 1970 which is why she often uses jalapenos instead of regular chili peppers. Also, she never measures anything so what's listed above are my approximations.
(Rucker Yong AE's Sliced Cucumber Kimchi)
3 Kirby Cucumbers, sliced
1 Green Onion, sliced
2 Garlic Cloves, minced
1 teaspoon minced Ginger
Korean Chili Powder to taste (2-3 Tablespoons for me!)
Salt to taste (1 teaspoon)
1 Jalapeno or Chili pepper, thinly sliced
1 Tablespoon Soy Sauce
1 Tablespoon Fish Sauce
1 teaspoon Sesame Oil
Sprinkle of toasted sesame seeds
Combine all of the ingredients and let it sit at room temperature for at least 30 minutes so the flavors can marry. Serve with rice and refrigerate any leftovers.
Note: My mother was born and raised in South Korea but has been living in Oklahoma since 1970 which is why she often uses jalapenos instead of regular chili peppers. Also, she never measures anything so what's listed above are my approximations.
