Crisp and Fresh Cucumber Kimchi
Crisp and Fresh Cucumber Kimchi
The Secret to Long-Lasting, Non-Mushy Cucumber Kimchi!
Introducing a recipe for cucumber kimchi that stays fresh like a quick side dish (geotjeori) while maintaining its crisp texture for a long time. It’s perfect for storing, so be sure to try it!
Main Ingredients- 10 Korean cucumbers (Baek-oi)
- 1/2 bunch of chives
- 2-3 Tbsp coarse sea salt (for brining cucumbers)
Seasoning Ingredients- 1 Tbsp glutinous rice flour
- 1.5 cups water (for making the rice paste)
- 5-6 Tbsp gochugaru (Korean chili flakes, adjust to spice preference)
- 1.5 Tbsp minced garlic
- 1/2 cup anchovy sauce (for seasoning the liquid)
- A little sugar (adjust sweetness to your liking)
- Generous amount of sesame seeds (for nutty flavor and garnish)
- 1 Tbsp glutinous rice flour
- 1.5 cups water (for making the rice paste)
- 5-6 Tbsp gochugaru (Korean chili flakes, adjust to spice preference)
- 1.5 Tbsp minced garlic
- 1/2 cup anchovy sauce (for seasoning the liquid)
- A little sugar (adjust sweetness to your liking)
- Generous amount of sesame seeds (for nutty flavor and garnish)
Cooking Instructions
Step 1
Thoroughly wash 10 fresh Korean cucumbers under running water. Trim off the ends, then cut each cucumber lengthwise into 4 pieces. Avoid slicing them too thinly, as this can cause them to become mushy easily.
Step 2
Carefully scoop out and remove the inner seeds from the quartered cucumbers using a spoon or knife. This step is one of the secrets to keeping your cucumber kimchi crisp and preventing it from getting mushy over time.
Step 3
Cut the seedless cucumber pieces into bite-sized portions, approximately 3-4 cm in length. This size makes them easy to eat and allows the seasoning to penetrate well.
Step 4
Place the cut cucumbers in a bowl and sprinkle with 2-3 tablespoons of coarse sea salt. Toss gently to coat evenly. The salt draws out moisture, enhancing the crispness, and the osmotic process helps prevent mushiness. Let them brine for about 20-30 minutes. Stir them once midway for more even brining.
Step 5
Prepare the chives, which will add a refreshing flavor and aroma to the kimchi. Remove any wilted or mushy parts and wash them thoroughly under running water. Drain the chives well in a colander to remove excess water. This prevents the kimchi from becoming watery.
Step 6
Make the rice paste (pul-guk), which is the base for the kimchi seasoning. In a pot, combine 1 tablespoon of glutinous rice flour with 1.5 cups of water. Cook over low heat, stirring constantly, until it thickens slightly. Remove from heat and let it cool completely. Once the rice paste is fully cooled, combine it in a bowl with 5-6 tablespoons of gochugaru, 1.5 tablespoons of minced garlic, 1/2 cup of anchovy sauce, and a little sugar (adjust sweetness to your taste). Mix well to create the seasoning paste. You can substitute anchovy sauce with fish sauce or soy sauce if preferred.
Step 7
Rinse the brined cucumbers 2-3 times in cold water to remove the salt. Be gentle when rinsing to avoid washing away the cucumber’s flavor. Drain the rinsed cucumbers completely in a colander. Any remaining water can dilute the kimchi’s taste.
Step 8
Add the prepared and well-drained chives, cut to match the length of the cucumbers, to the drained cucumbers. Pour in all the prepared seasoning paste and sprinkle generously with sesame seeds. Gently mix everything together until the seasoning is evenly distributed over the cucumbers and chives. Be careful not to mix too vigorously, as this can break down the cucumbers.
Step 9
By removing the seeds and brining properly, you’ve created a fresh cucumber kimchi that remains crisp and non-mushy. It’s delicious immediately, but chilling it in the refrigerator for about a day will allow the flavors to deepen. Enjoy this wonderfully appetizing cucumber kimchi that’s sure to be a hit with any meal!
