Go Back
–+ servings
finished-korean-zucchini-kimchi-in-storage-container

Korean Zucchini Kimchi.

Joanne Molinaro
A delicious, tart, and spicy kimchi with your favorite summer squash--zucchini!
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 30 minutes
Course Side Dish
Cuisine Korean
Servings 2 cups

Ingredients
  

  • 2 medium zucchini, sliced into 1/4-inch thick medallions
  • 3 tbsp course sea salt
  • 1/4 cup diced red onion
  • 1/4 cup chopped green onion
  • 2 tbsp minced garlic
  • 1/4 cup gochugaru (can use less if too spicy)
  • 3 tbsp plum syrup
  • 2 tbsp mirin
  • 2 tbsp rice vinegar

Instructions
 

  • In a large bowl, mix together zucchini slices with salt. Set aside for about 20 to 25 minutes, until the zucchini slices are bendy.
  • Rinse the zucchini slices thoroughly under cold water at least twice. Place back in a clean bowl. Add the remaining ingredients (red onion, green onion, garlic, gochugaru, syrup, mirin, and vinegar) and stir until well-combined.
  • Can be enjoyed immediately or stored in an airtight container in the refrigerator for up to 10 days.
Keyword Korean zucchini kimchi, zucchini kimchi
Tried this recipe?Let us know how it was!