I love to try new recipes, especially when I already have majority of the ingredients. This cucumber Kimchi recipe I saw when scrolling through Instagram reels. The recipe was posted by Stella ‘n Spice. Her Instagram can be found here Stella ‘n Spice to see more recipes!

Ingredients:
Cucumber
Carrot
Onion
2 tsp salt

Sauce:
1 tbsp gochugaru (korean pepper flakes)
2 tsp sugar
2 tsp vinegar
2 tsp sesame oil
1 tbsp minced garlic

Stella ‘n Spice additionally also added sesame seeds and serrano pepper. I’m not a huge fan of either so did not add in to my version. If you are someone who likes specific amounts there are details for how much cucumber, carrot, and onion on Stella ‘n Spice’s Instagram. I am a cut veggies and see how it goes kind of cook.

Directions:

Rinse and cut the cucumbers into rounds. I chose to do bite size that I would do for eating cumber slices normally.

Peel and cut the carrot the same way, or you can cut 4 to 5 little triangles lengthwise into and around the carrot to make a flower shape. When Stella n’ Spice did this it brought back so much nostalgia as this is what my dad use to do to try and get me to eat carrots as a kid. Still not a huge fan as an adult, but with this kimchi sauce they do not taste like a typical carrot!

Add the onions and salt to the cucumbers and carrots. Toss until evenly coated. Let sit for 15 minutes to draw out water.

While water was being drawn out of the veggies I prepared the sauce in a separate bowl.

Drain the water, then squeeze out the excess moisture with paper towels. After I drained as much water as I could I dumped everything on some paper towel and took another one to get extra water off.

Add sauce and mix until evenly coated.

Keep refrigerated.

We found this recipe to be super delicious and super easy to make! This may be a good recipe to take to family dinners and BBQ’s when we can have gatherings again. I may need to also try using this sauce on other veggies!

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