Smashed Kimchi Cucumbers

Recipe by Courtney Roulston

Dietaries: Meat free

Serves: 4 as a side dish

Prep Time: 25 minutes

Cooking Time:

Ingredients

3 skinny Lebanese cucumbers, washed (skinny ones have less watery seeds)

Sea salt flakes

1 long red chilli, seeded, sliced

1 carrot, peeled, sliced into matchsticks

1 spring onion, finely sliced

1 tablespoon white sesame seeds, toasted, gently crushed

1 tablespoon gochujang paste

1 small clove garlic, minced

2 tablespoons rice wine vinegar

1 tablespoon fish sauce (use light soy for a veg sub)

1 tablespoon honey

1 teaspoon sesame oil

METHOD

Place the cucumbers onto a clean board and gently smash them with the flat part of a knife split the skins. Cut into irregular pieces then place into a bowl and sprinkle with a pinch of salt. Set aside for 5 minutes for the salt to draw excess water from the cucumbers.

In a small bowl mix together the gochujang paste, garlic, rice vinegar, fish sauce, honey and sesame oil until smooth.

Drain the water that has pooled in the bowl with the cucumbers then add in the chilli, carrot, spring onion, half the sesame seeds and gochujang dressing. Toss well so everything is coated in the spicy dressing.

Place into a serving bowl and sprinkle with remaining sesame seeds before serving!

Print this recipe