Cucumber and Perilla Leaf Kimchi recipe - ingredients, nutrition and when to eat it
This summer kimchi is made by tossing cucumber with perilla leaves, garlic chives, and seasoning.
This summer kimchi is made by tossing cucumber with perilla leaves, garlic chives, and seasoning. The cucumber is crisp and the perilla leaves are fragrant, making it a lovely side for rice. It’s also a refreshing side dish for hot days.
Side dishes · 25 minutes to cook
Tips: Cucumbers can release a lot of liquid if squeezed too hard, so toss them gently.
Tips: Add the perilla leaves last to preserve their aroma.
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Ingredients (1 serving)
- Cucumber — 1 pc
- Perilla Leaf — 6 sheet
- Garlic Chives — 20 g
- Gochugaru — 1 Tbsp
- Fish Sauce — 1 tsp
- Minced Garlic — 0.5 tsp
- Sugar — 0.5 tsp
- Salt — 0.3 tsp
- Water — 1 Tbsp