Cucumber, Fennel or Cherry Tomato Quick Kimchi
July 21, 2020
: 40 min
: If you can make a salad, you can make this dish.
Korean Flavor comes in the form of Gochugaru, a spicy chile paste, or Gochujang Sauce which may be more widely available. Either will work.
- 1 lb. Persian Cucumbers (about 5 to 7), Fennel Bulbs (2 or 3 depending on size) or Cherry Tomatoes (2 to 3 cups)
- 1 tsp. Kosher Salt
- 2 tbsp. White Distilled Vinegar
- 1 peeled, minced Garlic Clove
- 1 tbsp. plus 1 tsp. Sesame Oil
- 1 tbsp. Gochugaru or Gochujang
- 2 tsp. Fish Sauce
- 1 tsp. Granulated Sugar
- Coarsely chopped chives, thinly sliced scallion or cilantro or flat-leaf parsley for garnish.
- Step 1 If using cucumbers: Cut cucumbers into 1-inch pieces on the bias. On a large cutting board, position your chef’s knife on its side and press the heel of the blade to crush each cucumber piece until it cracks in the center, splits in half or splinters completely to achieve a variety of textures.
- Step 2 If using Fennel, Halve each fennel bulb then thinly slice each half from root to stem into 1/8 inch thick wedges
- Step 3 If using Tomatoes, halve the tomatoes lengthwise.
- Step 4 In a medium bowl, toss the cucumbers, fennel or tomatoes with the salt and let sit in a colander in the sink to drain for 30 minutes. Meanwhile, in the same bowl, combine the vinegar and the garlic and set aside.
- Step 5 After 30 minutes, add the sesame oil, gochuguru or gonchujang, fish sauce, and sugar to the bowl and whisk to combine. Use a paper towel or cloth kitchen towel to pat the cucumbers, fennel, or tomatoes dry. Then add them to the dressing and toss until well-coated.
- Step 6 Garnish with the optional herbs before serving. Best eaten right away, they can be refrigerated for 24 hours.