CUCUMBER AND CELERY KIMCHI SALAD

Ingredients

  • 400g cucumber, thinly sliced (about 1/8 inch thick)
  • 100g celery, sliced with angle, same thicknesses with cucumber
  • 1Tbsp sea salt
  • 2 Tbsp Korean apple vinegar
  • 2 tsp fish sauce
  • 1 Tbsp gochugaru
  • 1 Tbsp roasted sesame oil
  • ½ tsp grated garlic
  • 1 tsp sugar

Method

In a medium bowl, toss the cucumber, celery and salt together. Leave it softened for 30 minutes at room temperature.

Meanwhile, for the dressing, in a small bowl, combine the vinegar, fish sauce, gochugaru, sesame oil, garlic and sugar together.

Rinse the salted cucumber and celery well under cold water and shake dry. Then add the cucumber and celery into the bowl with dressing and toss until well coated.


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@judyjoochef Instagram profile imageHappy Thanksgiving everyone! I cooked and cooked! These are just the drinks and canapés here. We also had turkey, stuffing, potatoes, and more, of course. I’m so thankful for being able to share such a special meal with my friends and family—  thank you everyone!  Your support and love is so appreciated. Xxxxx❤️❤️❤️5 days ago via Instagram
@judyjoochef Instagram profile imageRepost from @seoulbirduk
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@judyjoochef Instagram profile imageFrom Soul to Seoul!  Loving spending time with @melbasharlem. Inspiring in every way!! Stay tuned to see what we are stirring up! 
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I love getting back to Harlem where I was a math tutor for many years at @storefrontacademyharlem.  I also worked with @slowfoodusa to start their first inner city Slow Food in School’s project, Harvest Time in Harlem. We managed to get a NYC farmers market up to Harlem which at the time only had small bodegas, and lacked grocery stores with fresh healthy food options.  Even though Harvest Time closed after a good 7 year run, the green market remains there to this day serving the community. 🙏🙏🙏
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