Name: Cucumber Kimchi Salad Recipe
Prep time: 3 min
Cook time: 2 min
Total time: 5 min
Ingredients: 3 Persian cucumbers or 1 English cucumber, cut into 1/4” thin ring slices, medium diced or 1 12” long sticks (approximately 2 1/4 cups); 1 Red chili, seeded and julienne; 1/2 cup Buchu (garlic chive) cut into 1” long pieces; 1 clove Garlic, minced; 1 Tbs. Gochugaru, Korean red pepper flakes; 1 Tbs. Fish sauce; 1 Tbs. White vinegar; 2 tsp. Sugar

Description

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Ingredients

Units Scale

3 Persian cucumbers or 1 English cucumber, cut into 1/4” thin ring slices, medium diced or 1 12” long sticks (approximately 2 1/4 cups)
1 Red chili, seeded and julienne
1/2 cup Buchu (garlic chive) cut into 1” long pieces
1 clove Garlic, minced
1 Tbs. Gochugaru, Korean red pepper flakes
1 Tbs. Fish sauce
1 Tbs. White vinegar
2 tsp. Sugar

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Instructions

In a mixing bowl, add all ingredients and toss with your hand until Gochugaru, Korean red pepper flakes give the dish beautiful red color all around.
Keep it in a refrigerator and serve cold.

Prep Time: 3 mins
Cook Time: 2 mins