⇩ Full Recipe 🥒 ⇩
Macros per serving:
Protein: 3g
Carbs: 12g
Fat: 4g
Calories: 85
Ingredients per 4 servings:
– 7 persian cucumbers
– 1/2 tbsp salt
– 1 tbsp rice vinegar
– 1 tbsp minced garlic
– 1 tbsp sesame oil
– 1.5 tbsp gochugaru
– 1 tbsp soy sauce
– 1 tbsp brown sugar
– 1 tsp sesame seeds
How to make it yourself:
1. Slice your Persian cucumbers down the middle then chop them to create pieces roughly 1/2inch thick
2. Add them into a bowl with salt and set it aside for 15 minutes to let the liquid drain from the cucumber
3. Drain the liquid from the bowl and rinse the cucumbers with drinking water to remove the salt
4. Pat the cucumber dry with a paper towel
5. In a bowl, add rice vinegar, minced, garlic, sesame oil, gochugaru, soy sauce, brown sugar, and sesame seeds and mix
6. Secure in an airtight container to enjoy later!
📩 Save this Korean Spicy Cucumber Kimchi recipe to make for later and if you make it, post it and tag me in it! I’d love to see how you liked the recipe 🙂
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