Crisp and Refreshing Summer Delicacy: Cucumber Mul Kimchi
Crisp and Refreshing Summer Delicacy: Cucumber Mul Kimchi
An Irresistible Cucumber Mul Kimchi with a Zesty Broth!
Beat the summer heat with this refreshing and zesty Oi Mul Kimchi (Water Kimchi with Cucumbers)! Its crisp cucumber texture and deeply cooling, flavorful broth are utterly addictive. Perfect as a side dish or even as a light meal with noodles, this recipe is a summer essential. Join me to make this delicious Oi Mul Kimchi that will make you feel refreshed from the inside out! #MulKimchi #OiMulKimchi #CucumberKimchi #SummerDelicacy
Main Ingredients- 8 cucumbers (approx. 1kg)
- 400g radish
- 10 red chilies
- 3 Korean green chilies (cheongyang)
- 1 large green onion
- 7 cloves garlic, minced
- 3 Tbsp chili powder (gochugaru)
For Salting Radish- A pinch of coarse salt
- A pinch of sugar
For Blanching Cucumbers (Hot Brine)- 2 liters water
- 2 Tbsp coarse salt
Seasoning and Broth Ingredients- 3 Tbsp plum extract (maesilcheong)
- 3 Tbsp anchovy sauce (myeolchi aekjeot)
- 2 Tbsp coarse salt (for adjusting taste)
- 5 Tbsp pureed onion (approx. 1/4 onion)
- 5 Tbsp pureed pear (approx. 1/4 pear)
- 1 Tbsp pureed ginger (approx. 1/4 piece)
Flour Paste- 2 Tbsp flour
- 3 cups water (approx. 600ml)
- A pinch of coarse salt
- A pinch of sugar
For Blanching Cucumbers (Hot Brine)- 2 liters water
- 2 Tbsp coarse salt
Seasoning and Broth Ingredients- 3 Tbsp plum extract (maesilcheong)
- 3 Tbsp anchovy sauce (myeolchi aekjeot)
- 2 Tbsp coarse salt (for adjusting taste)
- 5 Tbsp pureed onion (approx. 1/4 onion)
- 5 Tbsp pureed pear (approx. 1/4 pear)
- 1 Tbsp pureed ginger (approx. 1/4 piece)
Flour Paste- 2 Tbsp flour
- 3 cups water (approx. 600ml)
- 3 Tbsp plum extract (maesilcheong)
- 3 Tbsp anchovy sauce (myeolchi aekjeot)
- 2 Tbsp coarse salt (for adjusting taste)
- 5 Tbsp pureed onion (approx. 1/4 onion)
- 5 Tbsp pureed pear (approx. 1/4 pear)
- 1 Tbsp pureed ginger (approx. 1/4 piece)
Flour Paste- 2 Tbsp flour
- 3 cups water (approx. 600ml)
Cooking Instructions
Step 1
These cucumbers are so fresh, as if just picked from the garden! While there are many varieties of cucumbers, today we’ll be using regular ones for our Mul Kimchi. Gently scrub the cucumbers with coarse salt to remove any dirt trapped in their bumps. It’s important to clean them thoroughly.
Step 2
I found one exceptionally large cucumber among the ones I picked, so I’ve included a photo for comparison. It’s almost as big as my forearm! Isn’t it a beauty?
Step 3
We’ll cut the cleaned cucumbers into bite-sized pieces. First, cut each cucumber lengthwise into four quarters. Then, chop them into approximately 3cm lengths. Afterwards, slightly scoop out the seedy core with a knife; this helps maintain a crispier texture.
Step 4
We’ll prepare the 400g of radish in two ways. First, thinly slice 200g of the radish and lightly salt and sugar it to add a crunchy texture to the Oi Mul Kimchi. The remaining 200g of radish will be roughly chopped and blended with the red chilies. This method will deepen the broth’s flavor.
Step 5
It’s time to make the flour paste. In a pot, combine 2 Tbsp of flour with 3 cups (about 600ml) of water. Stir well to prevent lumps and cook over low heat until you have a thin paste. Let it cool.
Step 6
Let’s prepare the hot brine for blanching the cucumbers. In a pot, bring 2 liters of water and 2 Tbsp of coarse salt to a rolling boil.
Step 7
Once the water is boiling vigorously, add the prepared cucumbers and blanch them very briefly, then immediately remove them. Rinse them quickly in cold water to stop the cooking process. Blanching them in hot water and then shocking them in cold water helps them retain their crispness.
Step 8
Drain the cold-rinsed cucumbers thoroughly in a colander. Place the drained cucumbers at the bottom of your kimchi container.
Step 9
Add the prepared cucumbers, salted radish, chopped green onion, red chilies, and green chilies to the container. Mixing the vegetables together makes it look even more appetizing.
Step 10
Now, let’s prepare the ingredients for the flavorful broth. In a blender, combine the roughly chopped radish, red chilies, and (optional: pre-pureed onion, pear, garlic, etc.). Blend until smooth. This will add sweetness and umami.
Step 11
Place the blended mixture into a fine sieve or cheesecloth and squeeze out only the clear liquid. To this liquid, add the cooled flour paste and chili powder. Gradually add water while stirring and strain everything through a sieve again. This will result in a clear and refreshing kimchi broth.
Step 12
Now, let’s season the strained broth. Add 2 Tbsp of coarse salt, 3 Tbsp of plum extract, and 3 Tbsp of anchovy sauce. Stir well to combine and adjust the seasoning to your preference. You can add more salt or anchovy sauce if needed.
Step 13
Pour the prepared kimchi broth over the cucumbers, radish, red chilies, and green onions in the container. Ensure the broth covers the ingredients generously.
Step 14
Close the lid and let the kimchi sit at room temperature for about a day to allow fermentation to begin and flavors to develop. Afterwards, transfer it to the kimchi refrigerator for chilling. Your zesty and refreshing Oi Mul Kimchi is ready!
Step 15
Doesn’t this Oi Mul Kimchi look mouthwatering? The spicy, refreshing, and zesty broth is perfect for stimulating your appetite on a hot summer day. Enjoy it with a bowl of rice for a satisfying meal.
Step 16
During the summer, a bowl of cool water kimchi is all you need to finish a bowl of rice effortlessly. It feels like a wave of coolness washes over your entire body.
Step 17
When cucumbers are in season and affordably priced like now, making a large batch means you can enjoy refreshing meals without the fuss of preparing many side dishes throughout the summer. Having a container ready will be a lifesaver!
