Photography: Cath Muscat
Kimchi is a classic Korean side dish bursting with vibrant flavours. If you’ve never tried kimchi, it’s usually made with vegetables, such as cabbage, that are fermented for up to two weeks. The best part? Kimchi is incredibly easy to make and pairs perfectly with fried rice and salad, or can be enjoyed on its own for a burst of sweet and sour flavour. In this recipe, kimchi gets a slight twist with fresh cucumbers, skipping the fermentation process to create a delicious side dish in just 25 minutes. To ramp up the flavour, see our tip below.
Ingredients
Method
Cut cucumbers in half lengthways. Cut halves into 1cm thick spears and place in a colander. Add ¼ teaspoon of the salt and 2 teaspoons of the sugar and toss until combined. Stand for 10 minutes.
In a large bowl, put in the remaining salt and sugar. Add chilli flakes, ginger, garlic, fish sauce, soy sauce and dried shrimp and stir to combine. Set aside.
Cut carrot and green onion into 5cm lengths. Thinly slice each piece of carrot lengthways. Stack slices and cut into matchsticks. Cut green onion into long thin julienne strips. Add carrot, green onion, small onion and cucumber to bowl with fish sauce mixture and stir until combined. Let stand for 15 minutes, turning once or twice.
Arrange cucumber in a shallow dish, spooning the shredded vegetable mixture, aromatics and liquid on top. Garnish with extra shrimp. Store any leftovers in a glass jar in the fridge for up to 3 days.
Korean chilli flakes and dried shrimp are available from Asian supermarkets.
Tip
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