Hey everyone, it’s Jim, welcome to our recipe page. Today, we’re going to make a special dish, instant cucumber kimchi using versatile korean flavoring mix. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Instant Cucumber Kimchi using Versatile Korean Flavoring Mix is one of the most favored of current trending meals in the world. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions daily. Instant Cucumber Kimchi using Versatile Korean Flavoring Mix is something that I’ve loved my whole life. They are nice and they look wonderful.

Browse new releases, best sellers or classics & Find your next favourite book Wrap the cucumber in paper towels and press down hard to get rid of the surface moisture. Add the cho-gochujang (Korean seasoning mix) and rub it in as you mix the vegetables. Eliminate the air from the bag as you close it up. Great recipe for Instant Cucumber Kimchi using Versatile Korean Flavoring Mix.

To begin with this recipe, we must first prepare a few ingredients. You can have instant cucumber kimchi using versatile korean flavoring mix using 5 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Instant Cucumber Kimchi using Versatile Korean Flavoring Mix:

1. Take 2 Cucumbers (small Japanese type)
2. Prepare 5 cm Carrot (julienned)
3. Get 5 cm Daikon radish (julienned)
4. Prepare 1 piece Fresh ginger (julienned)
5. Make ready 2 tbsp Cho-gochujang - Korean versatile seasoning -

Here is how you do that. As mentioned in the stuffed cucumber kimchi recipe, use Korean cucumbers if available. Otherwise, use a thin-skinned variety with crisp flesh and small seeds such as Kirby, Persian, Japanese, or English cucumbers. If you have a choice, select cucumbers that are firm and slender.

Instructions to make Instant Cucumber Kimchi using Versatile Korean Flavoring Mix:

1. Use 5 cm of the top part of a carrot which is around 50 g; a 5cm piece of daikon radish that's about 7 to 8cm in diameter, which is about 100 g.
2. Julienne the carrot and daikon radish (use a vegetable slicer). Massage the julienned vegetables with a pinch of salt (not listed in the ingredients, about 1/3 teaspoon).
3. Cut up the cucumber roughly and sprinkle it with some salt (not listed in the ingredients, about 1/2 teaspoon) and leave for about 10 minutes. (Each cucumber weighs around 90 g and yields 10 pieces.)
4. Squeeze the carrot and daikon radish tightly to eliminate excess moisture. Wrap the cucumber in paper towels and press down hard to get rid of the surface moisture.
5. Put the vegetables from Step 4 and the finely shredded ginger in a plastic bag.
6. Add the cho-gochujang (Korean seasoning mix) and rub it in as you mix the vegetables. Eliminate the air from the bag as you close it up. Leave to marinate in the refrigerator for 5 to 6 hours.
7. If you are going to eat it right away, add 1 tablespoon less of the cho gochujang, since the vegetables are salted.
8. This shows how it looks after marinating for 10 hours. A lot of moisture has come out of the vegetables and the flavor has become quite mild. If you think it needs more flavor, you can add more cho gochujang at any time.
9. Variation: Cucumber with Octopus. To use the cho gochujang in a sashimi style dish, see Seared Bonito (skipjack tuna) with Onions - - - https://cookpad.com/us/recipes/153145-seared-bonito-and-green-onion-salad-with-korean-all-purpose-seasoning - (see recipe)
10. For reference: To make kkakdugi (kakuteki), see Kkakdugi marinated in kimchi -, which has an authentic marinade sauce. - - https://cookpad.com/us/recipes/156082-kkakdugi-cubed-radish-kimchi - (see recipe)

Otherwise, use a thin-skinned variety with crisp flesh and small seeds such as Kirby, Persian, Japanese, or English cucumbers. If you have a choice, select cucumbers that are firm and slender. Thicker cucumbers tend to have more seeds and softer flesh. In this update, I also used Korean garlic chives (buchu. Instant Cucumber Kimchi using Versatile Korean Flavoring Mix.

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