Cucumber and Shiitake Kimchee Recipe
Cucumber and Shiitake Kimchee
Makes 2 CUPS
Crunchy cucumber slices are combined with savory shiitake mushrooms in this tasty kimchee. This is a non-fermented version that can be eaten right away.
- 2 English cucumbers, 1/4-inch sliced
- 1 tablespoon kosher salt, plus more to taste
- 1 tablespoon vegetable oil
- 4 ounces shiitake mushrooms, stems removed, caps thinly sliced (about 2 cups)
- 1/4 cup kimchee base, more to taste
- 1 tablespoon toasted sesame seeds
- In a large bowl, toss cucumber slices with 1 tablespoon salt. Let sit 1 hour to extract moisture.
- Meanwhile, heat a large, non-stick skillet over medium-high heat. Add oil. Sauté mushrooms until soft and golden on edges, 5 to 7 minutes. Season lightly with salt, to taste. Transfer to a plate and refrigerate until cucumbers are ready.
- Rinse cucumbers in a colander. Squeeze out as much liquid as you can. Transfer to a clean bowl.
- Add chilled shiitake mushrooms. Add in kimchee base. Mix until evenly coated, adding more kimchee base, to taste. The base will be quite thick. We recommend using disposable rubber gloves or a stiff silicone spatula to massage the paste into the vegetables. Sprinkle with sesame seeds.
- Serve right away or transfer to fridge and consume within 4 days.
Nutrition:Amount Per Serving (based on 8 servings)
Total Fat: 2.5 g
Saturated Fat: 0 g
Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: 260 mg
Carbohydrates: 3 g
Fiber: 1 g
Total Sugar: 1 g
Added Sugars: 0 g
Protein: 1 g
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