Anyone out there have any easy recipies for bulgogi & cucumber kimchi?? I have a craving right now so bad for a big, fat plate of bulgogi & rice w/ a side of spicy cucumber kimchi! But of course you can't that in Mississippi! I have looked online but didn't see any recipies that caught my fancy. Can anyone recommend any?

Thanks!

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When people ask me where I'm from, I say that my hometown is 'Kunsan'! 진 짜! 정 말!

I made cucumber kimchi for a speech class in Alaska.....

The dish that you are wanting to make, cucumber kimchi, is a wonderful blend of taste and aroma. As long as you find yourself some hard cucumbers and great ground red pepper, you'll be able to make a tasty dish, no matter how much of a beginner you are (Korean ground red pepper works the best for this recipe).

Basic Ingredients:

• Cucumbers - 1 kg (appx 7~8)
• Salt - 3~4 Tbs
• Ground red pepper - 2 Tbs
• Finely ground garlic and garlic - 1 tsp
• White radish (chopped into small, thin strands) - 100g
• Leeks (chopped into small, thin strands) - 50g
• Anchovy sauce (made for the use of making kimchi) - 30g
• Pinch of salt, for later
• Sugar 1 tsp

Preparations:

2. Pick out fresh, hard cucumbers. Cut them into pieces 4.5 cm long, then cut those pieces into four, even parts. (Once you're done cutting, take the knife and without going all the way through the cucumber pieces, only about 3/4 of the way through, make a cross-like incision to the cucumbers- from one side to another.)
3. Sprinkle salt over the cucumber pieces evenly and leave it for about 30 minutes. Drain the mixture of salted cucumbers of all water and moisture.
4. Take the shredded radish along with the garlic and ginger, and the shredded leeks, ground red pepper, sugar, and anchovy sauce and mix it together. Leave it for about 10 minutes. Then take this mixture and stuff it into the cross-incisions made earlier on the cucumbers. Otherwise just take the mixture and mix it well with the cucumbers if you don't want to stuff.
5. Place it in a jar or tupperware. As time goes by the taste of the kimchi will change, which is normal. Some people enjoy fresh, just made kimchi, while others enjoy it when it has fermented for a while. Enjoy!
   
   
   In my recipe I used MSG, not salt. My wife's recipe. forget the leeks just drop in some onions(julienne style) in place of the radish
   

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When people ask me where I'm from, I say that my hometown is 'Kunsan'! 진 짜! 정 말!

Thanks guys!

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