Cucumber Kimchi Salad Recipe : Quick Cucumber Kimchi Recipe 오이무침 (banchan)
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Hi guys!
Today I will be sharing super simple and easy Korean Cucumber Kimchi Salad recipe! It is really quick to make with simple ingredients, you can make it under 5 minutes! Awesome side dish~!!
I attempt to make this Cucumber Kimchi Salad a lot more than traditional Cucumber Kimchi, because it’s much more quicker, easier and simpler. So why not?!
My Cucumber Kimchi Salad recipe is very refreshing, well balance of spicy, sweet and tangy! It is a great side dish for Korean BBQ which I always make when I eat Bulgogi (Recipe Here) or other Korean BBQ at home.
♥ Bulgogi Recipe:
Full Recipe is on my website:
Cucumber Kimchi Salad Ingredients:
3 Persian cucumbers or 1 English cucumber, cut into ¼” thin ring slices, medium diced or 1 12” long sticks (approximately 2¼ cups)
1 Red chili, seeded and julienne
½ cup Buchu (garlic chive) cut into 1” long pieces (can be substitute green onion)
1 clove Garlic, minced
1 Tbs. Gochugaru, Korean red pepper flakes
1 Tbs. Fish sauce
1 Tbs. White vinegar
2 tsp. Sugar
♥ Visit my website for written recipes and everyday meal! -
♥ Add me on Facebook for everyday update!-
♥ Follow me on Instagram!-
♥ Follow me on Twitter! -
Hi guys!
Today I will be sharing super simple and easy Korean Cucumber Kimchi Salad recipe! It is really quick to make with simple ingredients, you can make it under 5 minutes! Awesome side dish~!!
I attempt to make this Cucumber Kimchi Salad a lot more than traditional Cucumber Kimchi, because it’s much more quicker, easier and simpler. So why not?!
My Cucumber Kimchi Salad recipe is very refreshing, well balance of spicy, sweet and tangy! It is a great side dish for Korean BBQ which I always make when I eat Bulgogi (Recipe Here) or other Korean BBQ at home.
♥ Bulgogi Recipe:
Full Recipe is on my website:
Cucumber Kimchi Salad Ingredients:
3 Persian cucumbers or 1 English cucumber, cut into ¼” thin ring slices, medium diced or 1 12” long sticks (approximately 2¼ cups)
1 Red chili, seeded and julienne
½ cup Buchu (garlic chive) cut into 1” long pieces (can be substitute green onion)
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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