I can’t tell you how many requests I’ve got for a spiralized kimchi. I don’t know what’s taken me so long, aside from the fact that I don’t often eat kimchi so I didn’t feel comfortable creating a recipe for it.
But, alas, while in Ubud, Bali I had a rice bowl that had cucumber kimchi in it and it was amazing – so, I toootally get it now and thus, here’s an easy, quick kimchi recipe!
Since I had never made kimchi before, I searched the ‘net and found an easy recipe from Eating Well. Their quick kimchi recipe is spot-on. With a few small tweaks, there’s now a spiralized version!
So, what to do with kimchi?
- Top it on burgers
- Put it in a taco
- Roll it up in a spring roll
- Stir it into fried rice
- Put it on a hot dog (or, a carrot dog)
- Add it to any noodle bowl
- Use it in bibimbap (like this one)
- Serve it with pulled pork (or vegan pulled jackfruit)
See! So many uses – it’s a spicy, tangy Korean food that can be used to jazz up a lot of different types of meals (and cuisines!)
To ensure this kimchi comes out well, keep in mind two things: First, make sure you let the cucumbers drain as much as possible (per the recipe instructions.) Second, once the kimchi is made, truly let it sit for the full 12 hours so that it wilts and truly absorbs the flavors of the Korean pepper flakes. Speaking of pepper flakes, I bought them a while ago on Amazon – now I use it as a spice, kind of like you’d use chili powder.
That’s it! Have fun – and make sure you hashtag #inspiralized when you post pictures of how you’ve used your kimchi!
Nutritional Information & Recipe
Weight Watchers SmartPoints*: 1 points
*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.
- 1 English seedless cucumber, Blade A, noodles trimmed
- 1 teaspoon kosher salt
- 2 garlic cloves, minced
- 2 scallions, white and light green parts only, finely chopped
- 1” piece fresh ginger, peeled and minced
- 2 tablespoons rice vinegar
- 1 tablespoon Korean chile powder (gochugaru)
- 2 teaspoons coconut sugar or honey
- ½ teaspoon fish sauce
- Add the cucumbers to a medium bowl along with the salt. Let stand for 30 minutes at room temperature.
- Meanwhile, combine garlic, scallions, ginger, rice vinegar, chile powder, honey and fish sauce in a medium mixing bowl.
- Drain the cucumbers and add them to the medium bowl with the vinegar mixture. Cover and refrigerate for at least 12 hours before serving. Lasts for up to 5 days in the refrigerator.