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Quick Peach + Cucumber Kimchi

Crunchy. Spicy. Sweet. And just a plain old refreshing.

Korean cuisine is my love language. Some of my all-time favourite food memories were made over Korean BBQ — getting lit on soju, smashing grilled meats, and wrapping it all in lettuce. Peak joy. It’s salty-sweet, and best served cold.Perfect with crispy chicken, pork belly, or stuffed inside a ssam (aka Korean lettuce wrap).

Slam it together in 10 minutes. Let it chill. Eat it straight from the fridge on a hot day. You’ll be hooked.

Quick Peach & Cucumber Kimchi Video

Quick Peach & Cucumber Kimchi Recipe


Time: 10 mins (plus fridge time)

Serves: 4 as a side Difficulty: Easy peasy

Ingredients

Kimchi Paste:

  • 2 tbsp gochugaru (Korean chilli flakes)

  • 1 tbsp toasted sesame seeds

  • 1 heaped tsp sugar

  • Sesame oil (enough to cover the above ingredients approx 2-3 Tbs)

  • Salt, to taste

The Good Stuff:

  • 4 small peaches, sliced

  • ¾ cucumber, sliced

  • 4 spring onions, chopped

Method

  1. Make the paste:In a small bowl, mix the gochugaru, sesame seeds, and sugar.Cover with sesame oil — you want a thick-ish paste (check the vid for the right consistency).Add salt to taste. Remember: this paste seasons the whole dish.

  2. Slice and mix:Throw your peaches, cucumber, and spring onions into a big bowl.Add the paste and toss until everything’s glossy and coated.

  3. Final touch:Drizzle a little extra sesame oil on top, mix again, and taste. Add more salt if needed.

  4. Chill out: Whack it in the fridge for at least 30 mins (or longer if you can wait).Best eaten icy cold on a hot day, ideally next to something sizzling.

Top Tip:

  • Use ripe but firm peaches. If they’re too soft, it’ll go mushy. If you only have riper peaches chop them into big chunks and continue.

 
 
 

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