In her recent segment feature on Dinner DeeAs, Tiny Spoon Chef Founder and Chef Janice Carte to demonstrate quick and simple Korean-inspired dishes—proving that fast meals don’t have to be bland. During the segment, Janice also spoke about how Tiny Spoon Chef supports busy families nationwide through personalized meal prep and private chef services. Below is one of the Korean-inspired dishes Janice shared.
Korean Cucumber Kimchi
Ingredients
- 2 English cucumbers, ends removed, halved and thinly sliced (between ⅛ - ¹⁄₁₆ inch)
- 1 ½ - 1 ¾ tsp kosher salt
- 1 small onion or ½ medium onion, ends removed, thinly sliced to ⅛ – ¹⁄₁₆ inch thick
- 1 small carrot, peeled and julienned
- 1 tbsp finely minced garlic
- 3-4 tbsp gochujang paste (depending on heat preference)
- 2-3 tsp granulated sugar
- 2 tbsp good soy sauce
- 1 tbsp sesame seed oil
- 2 tbsp sesame seeds (crushed slightly in mortar and pestle, if possible)
Directions
- Toss cucumbers and salt to coat and set aside for half hour on counter. Do not refrigerate.
- Heap wilted cucumbers into clean tea towel and wring out over sink until most of water is gone. Clean bowl and dry it out. Return cucumbers to bowl.
- Add onion, carrot, garlic, gochujang, sugar, soy sauce, sesame seed oil, and sesame seeds to cucumbers. Mix well.
- Enjoy within next 3-4 days (if you can make it last that long).
Notes: Crushing sesame seeds before cooking enhances flavor. If you don’t have a carrot, you can still make this; carrot adds color and texture but is not necessary.
Watch the full segment here and check out all of Janice's recipes here!
.png?width=280&height=83&name=TinySpoonLogo--w-registered-trademark%20(1).png)
