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【Korean Side Dish】Cucumber Kimchi
【Korean Side Dish】Cucumber Kimchi

Before you jump to 【Korean Side Dish】Cucumber Kimchi recipe, you may want to read this short interesting healthy tips about How to Boost Your Mood with Food.

For the most part, people have been conditioned to believe that “comfort” foods are bad for the body and need to be avoided. Sometimes, if your comfort food is essentially candy or other junk foods, this can be true. Otherwise, comfort foods can be super nourishing and good for you. Some foods honestly do raise your mood when you eat them. If you feel a little bit down and in need of an emotional pick me up, try a number of these.

Eggs, you may be surprised to discover, are terrific at battling depression. Just be sure that you don’t throw away the egg yolk. The yolk is the most essential part of the egg iwhen it comes to helping you cheer up. Eggs, particularly the egg yolks, are rich in B vitamins. These B vitamins are wonderful for helping to elevate your mood. This is because the B vitamins increase the function of your brain’s neural transmitters (the parts of the brain that tell you how to feel). Try eating an egg and cheer up!

So you see, you don’t need to eat all that junk food when you want to feel better! Test out these hints instead!

We hope you got benefit from reading it, now let’s go back to 【korean side dish】cucumber kimchi recipe. You can cook 【korean side dish】cucumber kimchi using 8 ingredients and 4 steps. Here is how you achieve it.

The ingredients needed to cook 【Korean Side Dish】Cucumber Kimchi:
  1. Use 7 pieces cucumber
  2. Take Sauce seasoning:
  3. Take 2 tablespoons Gochujang
  4. Provide 1 teaspoon Korean chilli powder
  5. Get 1 teaspoon Sugar
  6. Get 1 teaspoon Vinegar
  7. Take 1 teaspoon Korean sesame oil
  8. Provide 1 bit white sesame
Steps to make 【Korean Side Dish】Cucumber Kimchi:
  1. After washing the cucumbers, use a knife to scrape off the thorny part on the surface
  2. Cut the head and tail of the cucumbers and cut them to a thickness of about 1 cm - Sprinkle salt on the already cut cucumbers and let them marinate for 5 minutes, after the cucumbers are out of the water, drain the water
  3. Start making sauce seasoning: - 2 tablespoons Gochujang, 1 teaspoon Korean chilli powder, 1 teaspoon Sugar, 1 teaspoon Vinegar, 1 teaspoon Korean sesame oil, a bit white sesame - Stir the cucumbers and sauce evenly to taste
  4. After finishing, it can be stored in a food storage container - Seeing this screen, are you a bit worried about whether the Korean gochujang is too much? - The cucumbers will still have water come out, so the amount of Korean gochujang is actually just right:)

It's both a side dish to eat alongside a main meal, and a condiment to add to soups, rice and noodles. But more than that, it's a massive part of Korean cultural identity, and it's also starting to gain popularity in other cuisines. This has become my go-to recipe for potlucks. The dish always comes home empty. The only changes I made is to use English cucumbers and replaced the chili bean paste with equal parts black bean sauce and chili garlic sauce.

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