Crisp and Refreshing Cucumber and Chive Kimchi
Crisp and Refreshing Cucumber and Chive Kimchi
How to Make Cucumber and Chive Kimchi: A Crunchy and Refreshing Recipe
Summer is the perfect time to enjoy hydrating cucumbers! While fresh cucumbers are wonderful, I often find myself preparing them as side dishes. Cucumbers are rich in potassium, which helps remove excess salt from the body, and they have a cooling effect that reduces heat and quenches thirst, making them ideal for summer consumption. Today, I’ll introduce a delightful recipe for #CucumberKimchi and #ChiveKimchi, combining both vegetables into one delicious dish: #HowToMakeCucumberChiveKimchi and #CucumberRecipes. This dish offers a wonderfully crisp texture and a refreshing taste that’s perfect for warm weather.
Main Ingredients- 7 cucumbers
- 100g chives
- 1 purple onion
- 1 green onion
- 1 red chili pepper
For Washing Cucumbers- 2 Tbsp coarse salt
For First Salting of Cucumbers- 1.5 Tbsp coarse salt
For Blanching Cucumbers (Second Stage)- 1.5 liters water
- 1 Tbsp coarse salt
Seasoning Ingredients- 5 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- 2 Tbsp anchovy sauce (fish sauce)
- 2 Tbsp plum extract (maesilcheong)
- 1 tsp ginger juice
- 1 Tbsp toasted sesame seeds
- 2 Tbsp coarse salt
For First Salting of Cucumbers- 1.5 Tbsp coarse salt
For Blanching Cucumbers (Second Stage)- 1.5 liters water
- 1 Tbsp coarse salt
Seasoning Ingredients- 5 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- 2 Tbsp anchovy sauce (fish sauce)
- 2 Tbsp plum extract (maesilcheong)
- 1 tsp ginger juice
- 1 Tbsp toasted sesame seeds
- 1.5 liters water
- 1 Tbsp coarse salt
Seasoning Ingredients- 5 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- 2 Tbsp anchovy sauce (fish sauce)
- 2 Tbsp plum extract (maesilcheong)
- 1 tsp ginger juice
- 1 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
Even though they might not be perfectly shaped, I have an abundance of cucumbers from my garden, so I often share them and make various cucumber dishes. To clean the cucumbers, gently rub their surfaces with coarse salt to remove any fuzz or dirt. This also helps to make them crispier.
Step 2
Cut the cleaned cucumbers lengthwise in half. Then, use a spoon to carefully scoop out and discard the seeds from the center. Removing the seeds prevents the cucumber from becoming too watery or mushy and improves the texture.
Step 3
Take the seeded cucumber halves and cut them in half again lengthwise. Then, chop them into bite-sized pieces, about 3cm in length. Cutting them into uniform sizes ensures even seasoning and a pleasant eating experience.
Step 4
Place the chopped cucumbers in a bowl and sprinkle with 1.5 Tbsp of coarse salt. Let them sit and salt for about 10 minutes. Salting draws out moisture from the cucumbers, making them wonderfully crisp.
Step 5
Trim the ends of the fresh chives. Cut the chives into lengths similar to the cucumber pieces, about 3cm. The fragrant chives will add a wonderful aroma and flavor to the kimchi.
Step 6
In a large pot, bring 1.5 liters of water to a rolling boil with 1 Tbsp of coarse salt. Once boiling, carefully add the salted cucumbers and blanch them very briefly, just for a moment, then immediately remove them. Quickly rinse the blanched cucumbers under cold running water to stop the cooking process and drain them thoroughly. This step is key to achieving an extra crunchy texture.
Step 7
Thinly slice the purple onion. Finely chop the green onion and red chili pepper. These prepared vegetables will be added to the cucumbers for mixing.
Step 8
Now, let’s prepare the seasoning. In a bowl, combine 5 Tbsp of gochugaru (Korean chili flakes), 1 Tbsp of minced garlic, 2 Tbsp of anchovy sauce, and 1 tsp of ginger juice. Mix these ingredients well. If you don’t have anchovy sauce, you can substitute it with fish sauce like Kkanari sauce.
Step 9
Add the prepared seasoning mixture and 2 Tbsp of plum extract to the bowl containing the blanched cucumbers, sliced purple onion, green onion, and red chili pepper. Gently mix everything together with your hands, ensuring the seasoning is evenly distributed. Be careful not to overmix or mash the cucumbers.
Step 10
Finally, add 1 Tbsp of toasted sesame seeds and give it a final gentle toss. Your delicious cucumber and chive kimchi is now ready! Taste it and adjust the seasoning with a little salt if needed. For a touch of sweet and sour flavor, you can also add a splash of vinegar.
Step 11
I divided the finished kimchi into two small containers and shared one with a friend. Sharing homemade food brings such joy! I hope my friend enjoys this as much as I do.
Step 12
Transfer the completed cucumber and chive kimchi to a serving dish. To make it look even more appealing, sprinkle some toasted sesame seeds over the top. This adds a lovely finishing touch.
Step 13
This cucumber and chive kimchi is wonderfully crisp and refreshingly flavorful! It’s the perfect side dish to enjoy on a hot summer day when your appetite might be lagging. It truly is an unbeatable summer banchan (side dish). Enjoy a cool and delicious summer with this vibrant cucumber kimchi!
