This kimchi or banchan (Korean side-dish) is easy to make and delightfully crisp and refreshing.

Recipe Type: Quick and Easy

Time: 10 minutes

Servings: 4-6

From Le Kimchi Party Menu

Ingredients

1 pack of small Persian cucumbers (4-6 cucumbers)

2 tablespoon soy sauce

2 tablespoon sesame oil

1 teaspoon rice wine vinegar

1 scallion

1-2 teaspoon Korean Gochugaru (chili flakes)

1 clove minced garlic

1 chopped scallion (white and green parts)

1 teaspoon fish sauce

Sesame Seeds for Garnish

Salt to taste

Instructions

Slice cucumbers into ¼ inch slices and place in a medium mixing bowl. Discard or compost the cucumber ends.
In a small mixing bowl combine 2 tablespoons soy sauce, 2 tablespoons sesame oil, 1 teaspoon rice wine vinegar, 1 scallion, 1-2 teaspoon Korean Gochugaru (chili flakes), 1 clove minced garlic, 1 chopped scallion, and 1 teaspoon fish sauce. Stir your dressing thoroughly.
Pour the dressing over the cucumbers in the large mixing bowl and toss the cucumbers gently in the dressing with your hands or with a spoon. Taste the cucumber and add salt to taste. If you want to make it spicier add more chili flakes.

How to Serve

Put the cucumbers in your serving bowl and top with sesame seeds. The cucumber kimchi will keep in your fridge for 3-5 days. You want to eat this quickly as the cucumbers will lose its crispy texture the longer you keep it.