This is not a traditional kimchi, but it approximates the flavor profile, bypassing a lengthier fermentation and instead relying on vinegar. Considered a muchim in Korean — which can refer to any number of “seasoned” or “dressed” salads or other preparations — this dish is best eaten right away, or at least within 24 hours, while cucumber’s characteristic crunch is still intact. The smacking step creates craggy edges that help better absorb the spicy, funky dressing, so don’t skip it. If you can, place a bowl under the colander in Step 1 to catch the cucumber brine; it tastes fabulous in a martini. Enjoy this as a side salad alongside any grilled main dish, especially steak, or any type of barbecue. For a vegetarian option, you can swap out the fish sauce for soy sauce.
July 03, 2020 at 05:04AM
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Smacked Cucumber Quick Kimchi Recipe - NYT Cooking - The New York Times
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