SMASHED CUCUMBER AND RADISH QUICK KIMCHI

Servings 4 / Approximately 77 Calories, 10g Carbs, 4.2g Fat, 1.1g Protein

Prep Time <5 Min / Marinade Time 15-30Min / Chopping/Cook Time 15 Min

SMASHED CUCUMBER & radish QUICK KIMCHI INGREDIENTS

• 2 Medium Cucumbers

• ½ Cup Sliced Radish

• 3 tbsp Gochugaru (Korean Crushed Red Pepper Flakes)

• 3 tbsp Rice Vinegar

• 2 tbsp Sesame Oil

• 1 tbsp Soy Sauce

• 2 tsp Sesame Seeds

• ½-1 tsp Salt (May need a little more once you taste it)

• 1 packet of Truvia Sweetener (can use regular sugar as well)

Preparation:

1.     Wash your Cucumbers and Radishes

2.    Slice your Cucumbers into ½” wide circular pieces

3.    Stack your circular cucumber pieces in a tower and slice down the middle so that you have half moon shaped pieces.

4.    Once you have completed this step with each cucumber, find a large mixing bowl or storage container.

5.    Here comes the fun, but slightly messy part.  Place a cucumber slice cut side down on your cutting board and rest the back/side of your knife on top of it and then give it a light smash/smack with the palm of your hand and then place in the storage container.

6.    Complete the above step with all of your cucumber half moons until all of them are smashed and in your storage container or mixing bowl (I used a storage container large enough to mix in so I didn’t have to dirty an additional dish)

7.     If you purchased whole radishes, after you wash them, cut the top and bottom ends off each radish and then slice very finely.  You can also use a mandolin, food processor, or box grater for this step.  (Just watch your finger tips!)

8.     Slice up approximately ½ Cup of radishes and add them to the smashed cucumbers in the storage container.  If you like more radish, you could add a full cup.

9.    Measure out and all remaining ingredients—Gochugaru, Rice Vinegar, Sesame Oil, Soy Sauce, Sesame Seeds, ½ tsp Salt, and Sweetener—into the storage container and stir well to combine

10. This is the time to give a cucumber a taste and then add more salt if needed.  You can also wait until after the next step to add more salt or soy sauce.

11.  Let this rest covered in the refrigerator 15-30 Minutes.

12.  Taste the cucumbers again and add a little more salt to the mix if needed.

13.  Once it has the salt level that is right for you, it is ready to serve.

14.  I served mine alongside steamed Jasmine Rice and leftover Bulgogi (from my Bulgogi Cheese Fries video)

Give yourself that dine in Korean Restaurant vibe!  This is a very fresh and crisp cold side dish that pairs well with rice and bulgogi.  It gives you a crunchy texture every time you bite into a cucumber.  There is only a mild touch of heat from the Gochugaru.  If you prefer more heat, you can buy the spicier level of Gochugaru pepper flakes or I have also added a tablespoon of sambal or siracha into the mixture.  This side pairs well with the slightly sweet beef bulgogi and cuts through some of the richness of the seared meat.

I hope you enjoy!

Cucumber and Radish Quick Kimchi, Bulgogi, and Steamed Rice