Monday, August 4, 2008

Fresh Cucumber Kimchi

Not all kimchi is fermented cabbage. No--kimchi can be made as a fresh vegetable side dish. I learned how to make this while living on the Korean peninsula. It's cooling and refreshing side dish suitable for a side dish at any meal. Tossed with regular salad greens and other vegetables, it makes a delicious salad, or simply paired with rice for a light lunch. Any way you enjoy it--it's spicy, so be prepared!

Fresh Cucumber Kimchi
serves 2

1/2 cucumber, peeled and thinly sliced (note: seedless cucumbers are better, but I used a regular seeded cucumber here)
2 tablespoons soy sauce
1/4 teaspoon sesame oil
1/2 teaspoon salt
1 teaspoon cayenne pepper
scallions, chives, julienned carrot, or other add-ins as desired

Whisk together soy sauce, sesame oil, salt and cayenne. Add cucumber and any add-ins desired. Toss to coat. Cover and refrigerate 30 minutes or more. Enjoy.

Cucumber can be replaced with other veggies, such as thinly sliced radishes, zucchini or summer squash, or a melange of vegetables.

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