Cucumber Kimchi
Paige Peterson
For a large portion of my mission in Seoul, South Korea I was privileged to serve in a wonderful ward. I was very well fed and the Relief Society sisters of that ward were concerned that I would not have sufficient access to the foods I had grown to love so much. On my last Preparation Day as a missionary, the Relief Society sisters taught me how to make various kinds of Kimchi as well as Bulgogi (also included in this book.) They were such great examples of disciples of Jesus Christ that each time I eat one of these dishes I think of these dear sisters.
8 oz. of small cucumbers
1 tsp. salt
2 cloves garlic, finely chopped
2 scallions, finely chopped
Fresh ginger, about a 1 1/2 inch piece, finely chopped
2 Tbsp. rice vinegar
1 Tbsp. Korean chile powder (Gochugaru at Asian markets)
2 tsp. sugar
1/2 tsp. fish sauce
Cut cucumbers in half lengthwise and then crosswise into 1/8-inch-thick half moons. Place in a medium bowl and mix thoroughly with salt. Let stand at room temperature for about 30 minutes.
Combine garlic, scallions, ginger, vinegar, chile powder, sugar and fish sauce in a separate bowl.
Drain cucumbers, stir the cucumbers into the vinegar mixture. Cover and refrigerate for 30 minutes or up to 24 hours before serving.
For a large portion of my mission in Seoul, South Korea I was privileged to serve in a wonderful ward. I was very well fed and the Relief Society sisters of that ward were concerned that I would not have sufficient access to the foods I had grown to love so much. On my last Preparation Day as a missionary, the Relief Society sisters taught me how to make various kinds of Kimchi as well as Bulgogi (also included in this book.) They were such great examples of disciples of Jesus Christ that each time I eat one of these dishes I think of these dear sisters.
8 oz. of small cucumbers
1 tsp. salt
2 cloves garlic, finely chopped
2 scallions, finely chopped
Fresh ginger, about a 1 1/2 inch piece, finely chopped
2 Tbsp. rice vinegar
1 Tbsp. Korean chile powder (Gochugaru at Asian markets)
2 tsp. sugar
1/2 tsp. fish sauce
Cut cucumbers in half lengthwise and then crosswise into 1/8-inch-thick half moons. Place in a medium bowl and mix thoroughly with salt. Let stand at room temperature for about 30 minutes.
Combine garlic, scallions, ginger, vinegar, chile powder, sugar and fish sauce in a separate bowl.
Drain cucumbers, stir the cucumbers into the vinegar mixture. Cover and refrigerate for 30 minutes or up to 24 hours before serving.
Comments
Post a Comment