Quick Cucumber Kimchi

Club House Kitchens

By: Club House Kitchens

Made With:

Club House McCormick Gourmet

A speedy twist on the traditional Korean side dish, enjoy this zesty pickleon everything from cheeseburgers to fried chicken or with rice dishes and Korean-style sticky ribs. Gochujang is a medium-spicy Korean chili paste that can be found in most Asian markets.

Recipe Info

  • Prep Time:

    10m

  • Servings:

    10

  • User Rating:

Ingredients

  • 4 mini English cucumbers OR pickling cucumbers thinly sliced into rounds
  • 2 green onions, chopped
  • 1 small carrot peeled and thinly sliced into rounds
  • 1/4 cup (60 ml) rice vinegar
  • 2 tablespoons (30 ml) gochujang
  • 4 teaspoons (20 ml) granulated sugar
  • 1 teaspoon (5 ml) McCormick® Organic Sesame Seed
  • 3/4 teaspoon (4 ml) Club House® Sea Salts Grinder
  • 1/2 teaspoon (2 ml) Club House® Ginger, Ground
  • 1/2 teaspoon (1 ml) Club House® Dehydrated Minced Garlic

Nutrition Information

(per serving)

  • Calories 30
  • Cholesterol 0
  • Protein 1
  • Saturated Fat 0
  • Sodium 210

A speedy twist on the traditional Korean side dish, enjoy this zesty pickleon everything from cheeseburgers to fried chicken or with rice dishes and Korean-style sticky ribs. Gochujang is a medium-spicy Korean chili paste that can be found in most Asian markets.

Key products

Instructions

  1. Place all ingredients in 1 L jar; seal and shake to combine.
  2. Cover and let stand for 2 hours, or refrigerate for 24 hours. Drain before using.

Test Kitchen Tip:

  • If gochujang is unavailable, replace with equal parts Club House Sriracha and Lime Signature Blend combined with Thai Kitchen Sweet Red Chili Sauce and add a dash of soy sauce.
  • Keep refrigerated for up to 3 days. Reserved kimchi brine can be used in salad dressings.

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