Buldak kimchi ramen with Cucumber Kimchi

Buldak kimchi ramen with Cucumber Kimchi

Ingredients:
1 whole cucumber, cut into 1-inch pieces
1 tbsp salt (for initial salting)
1 apple, finely grated
3 garlic cloves, minced
2 tbsp gochugaru (Korean red pepper flakes)
1 tsp sugar
1 tbsp vinegar
1 tbsp soy sauce
A pinch of salt (to taste)
1 cup bell pepper, thinly sliced

1. Toss cucumber pieces with 1 tbsp salt and let them rest for 20–30 minutes to draw out excess water.
2. Rinse the cucumbers thoroughly and drain.
3. In a bowl, mix the grated apple, garlic, gochugaru, sugar, soy sauce, a pinch of salt, sliced bell peppers, sesame seeds and Vinegar!
4. Add the cucumbers and mix everything well by hand or with a spoon.
5. Cover and refrigerate for at least 1 hour before serving (best after a few hours for deeper flavor)

For the Ramen: Cook ramen according to package instructions. Add heavy cream, gochujang, and soy sauce mix well and then Add enoki mushrooms and mozzarella on top. Let it melt for a minute with the lid on. Serve it with cucumber kimchi! ♥️