Instant Cucumber Kimchi using Versatile Korean Flavoring Mix

Name: Instant Cucumber Kimchi using Versatile Korean Flavoring Mix
Yield: 2 servings
Cuisine: American
Ingredients: 2 Cucumbers (small Japanese type); 5 cm Carrot (julienned); 5 cm Daikon radish (julienned); 1 piece Fresh ginger (julienned); 2 tbsp Cho-gochujang - Korean versatile seasoning -

cookpad.japan @cookpad_jp

I always make cho gochujang, a versatile Korean flavoring mix, in bulk to use with bibim myun (spicy cold noodles). I rubbed salt into vegetables that I had in the refrigerator and combined it with the cho gochugang to make a Korean style instant pickle type dish.

It's an "instant" or quick pickle, so you can eat it as soon as it's mixed, but if you let it rest for a while the flavors will permeate the vegetables and it will become even more delicious. As time passes, moisture will come out of the vegetables and the flavors will become milder. If you are going to eat this right after making it though, 2 tablespoons of cho gochujang is very spicy!! So please adjust accordingly. Recipe by kebeibiko

cookpad.japan @cookpad_jp

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Ingredients

2 servings

2Cucumbers (small Japanese type)
5cm Carrot (julienned)
5cm Daikon radish (julienned)
1 pieceFresh ginger (julienned)
2 tbspCho-gochujang - Korean versatile seasoning -

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Steps

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.wasmer.app/us/recipes/153145-seared-bonito-and-green-onion-salad-with-korean-all-purpose-seasoning

Seared Bonito and Green Onion Salad with Korean All-Purpose Seasoning
10

For reference: To make kkakdugi (kakuteki), see Kkakdugi marinated in kimchi -, which has an authentic marinade sauce.
https://cookpad.wasmer.app/us/recipes/156082-kkakdugi-cubed-radish-kimchi

Kkakdugi (Cubed Radish Kimchi)