Quick Cucumber Kimchi!

A local produce spin on the classic Korean banchan

I’ve been challenging myself to cook more local and seasonally and since spring is nearly in full swing. When I eat this way, maybe it’s because I prepare things more simply or the integrity of the vegetables are just so much more nutrient dense but I feel so much more energized, brighter and leaner. And what better time to hit the farmers market than early spring? Earlier this week I found these gorgeous pesticide-free Persian cucumbers and some dried gochujaru flakes at the wonderful Lani’s Farm at Union Square Greenmarket. I figured I’d just get them to snack on since we go through them by the pounds every week at home. But once I found the gochujaru, I couldn’t get banchan off my mind. In my opinion, the best part of any Korean meal is banchan. The tiny little immaculate dishes of mostly veggies in endless iterations. So flavorful and bright and definitely worth making a meal of. This one in particular is core banchan fodder. I remember my mom washing it in a glass of icy water (to make it less spicy) before feeding into my mouth with her own chopsticks. It’s not quite kimchi, since that requires longer fermentation but left in the fridge for long enough, it just might get there. Instead, we quick pickle the pickles using salt and straining them very well, then comes a tangy, slight sweet, spicy sauce that is so addicting. This is perfect to have as a snack or pre-dinner or to add to just about any meal!