Cucumber Kimchi

Crisp, cool cucumbers coated in smoky heat. Simple, punchy, and ready in minutes — the kind of side dish that disappears fast.

INGREDIENTS (Serves 2-3):

• 1 large English cucumber, sliced into bite-sized pieces
• 2–3 Tbsp KUME Chipotle Sauce
• 2 Tbsp thinly sliced onion (or red onion)
• ½ tsp sesame oil (optional)
• 1 tsp sesame seeds (optional)
• Pinch of salt (optional, depending on taste)

DIRECTIONS

1. Slice and prep: Slice the cucumbers into thick rounds or angled chunks. Thinly slice the onions and place everything in a bowl.
2. Toss with heat: Add KUME Chipotle Sauce and toss until evenly coated. The sauce should lightly glaze each piece without pooling at the bottom.
3. Finish and chill: Drizzle with sesame oil and sprinkle with sesame seeds if using. Chill for 10–15 minutes before serving for deeper flavour, or serve immediately for maximum crunch.