Cucumber Kimchi (Oi Kimchi): A Refreshing and Crunchy Delight
Cucumber Kimchi (Oi Kimchi): A Refreshing and Crunchy Delight
Irresistibly Crunchy and Refreshing Cucumber Kimchi Recipe!
Experience the delightful texture of fresh spring cucumbers in this kimchi, offering a perfect balance of tenderness and crispness. The gently savory seasoning awakens your appetite, while the addition of tender rapeseed greens and pungent chives prevents palate fatigue, ensuring you enjoy every last bite. It’s a wonderful side dish that you’ll keep reaching for! (Recipe adapted from Alto-ran for enhanced flavor.)
Main Ingredients- 15 green cucumbers
- 250g spring rapeseed greens
- 200g fresh chives
- 2/3 cup coarse sea salt (for salting cucumbers)
Porridge (Pul-guk) Ingredients- 150g large potato (about 1 medium)
- 200cc water (1 cup)
- 3 Tbsp fish sauce (anchovy or sand lance)
Kimchi Seasoning- 4 Tbsp salted shrimp (minced)
- 3/4 onion (thinly sliced)
- 150g gochugaru (Korean chili flakes)
- 7 Tbsp minced garlic
- 2 Tbsp minced ginger
- 2 Tbsp sugar
- 1/2 Tbsp salt
- 3 Tbsp toasted sesame seeds
- 150g large potato (about 1 medium)
- 200cc water (1 cup)
- 3 Tbsp fish sauce (anchovy or sand lance)
Kimchi Seasoning- 4 Tbsp salted shrimp (minced)
- 3/4 onion (thinly sliced)
- 150g gochugaru (Korean chili flakes)
- 7 Tbsp minced garlic
- 2 Tbsp minced ginger
- 2 Tbsp sugar
- 1/2 Tbsp salt
- 3 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
First, wash the cucumbers thoroughly under running water. Trim off the very ends of each cucumber and discard them. This step helps remove any bitterness and ensures a crispier texture.
Step 2
Place the prepared cucumbers in a large bowl. Sprinkle the 2/3 cup of coarse sea salt evenly over them and mix well. Cover the bowl with plastic wrap or a lid and let them salt for about 2 hours at room temperature. The cucumbers will soften and release their moisture.
Step 3
After 2 hours, you’ll notice a significant amount of liquid at the bottom of the bowl (around 100cc). This brining liquid has drawn out the bitterness and excess water, so discard it. Rinse the cucumbers lightly under cold water to remove any residual salt, then drain them thoroughly in a colander.
Step 4
Now it’s time to cut the cucumbers into bite-sized pieces. Halve the cucumbers lengthwise, then cut them into approximately 3-4 cm long chunks. Cutting them too small might reduce the satisfying crunch.
Step 5
Meanwhile, wash and drain the rapeseed greens and chives. Cut them into similar lengths, about 4-5 cm. The fresh, slightly floral notes of the rapeseed greens and the mild pungency of the chives will add layers of flavor to the kimchi.
Step 6
Let’s prepare the porridge (pul-guk) which adds body and helps the kimchi ferment. Peel the large potato (about 150g) and grate it finely using a grater. The starch from the potato acts as a binder, aiding fermentation and helping the seasoning adhere better.
Step 7
In a pot, combine the 200cc of water and 3 Tbsp of fish sauce. Bring to a simmer over medium heat. Once boiling, add the grated potato and stir continuously with a whisk to prevent lumps. Cook for about 1 minute until the mixture thickens into a smooth porridge. Set aside to cool completely.
Step 8
Now, let’s make the flavorful seasoning paste that defines the kimchi. In a blender, combine the thinly sliced onion and the minced salted shrimp. Blend until very smooth. This ensures the seasoning is evenly distributed without any chunky bits.
Step 9
In a mixing bowl, add the completely cooled porridge. Stir in the blended onion and shrimp mixture, along with the gochugaru (Korean chili flakes). Mix well and let it sit for about 5 minutes to allow the chili flakes to hydrate and bloom, deepening their flavor and color.
Step 10
After 5 minutes, add the minced garlic (7 Tbsp), minced ginger (2 Tbsp), sugar (2 Tbsp), and salt (1/2 Tbsp) to the seasoning mixture. Stir everything thoroughly until well combined. Your delicious kimchi seasoning is now ready!
Step 11
Add two-thirds of the prepared seasoning paste to the bowl of cut cucumbers. Gently toss to coat the cucumber pieces evenly. Be careful not to mash the cucumbers as you mix.
Step 12
Next, add the cut rapeseed greens and chives to the bowl. Add the remaining one-third of the seasoning paste. Gently mix everything together until all ingredients are well combined.
Step 13
Finally, sprinkle in the 3 Tbsp of toasted sesame seeds for a nutty aroma and flavor. Give it one last gentle mix. Your crunchy and refreshing cucumber kimchi is complete!
Step 14
You can enjoy this kimchi immediately for a fresh taste, or let it ferment at room temperature for about half a day before refrigerating. Chilled, it develops an even richer flavor. Enjoy your delicious homemade Oi Kimchi!
