Crisp and Refreshing Cucumber Chili Kimchi (Oi Gochu Kimchi)
Crisp and Refreshing Cucumber Chili Kimchi (Oi Gochu Kimchi)
Chef Bang Young-ah’s Cucumber Chili Kimchi from ‘The Best Cooking Secrets’
Hello! We believe that good food fuels the nation. Today, we’re excited to share a recipe for a delightful summer side dish: Oi Gochu Kimchi, also known as cucumber chili kimchi. These chilies resemble cucumbers in shape, are deep green with tender skin, and have a mild, non-spicy flavor that everyone can enjoy. They offer a wonderfully crisp texture and are packed with beta-carotene, which is great for boosting your immune system. Let’s make delicious Oi Gochu Kimchi at home following Chef Bang Young-ah’s recipe featured on ‘The Best Cooking Secrets’!
Ingredients- 10 Korean cucumber chilies (Oi Gochu)
- 15g white part of scallions
- 150g radish
- 60g Korean parsley (Minari)
- 4 Tbsp glutinous rice paste (Chapssal-pul)
- 5 Tbsp red pepper flakes (Gochugaru)
- 2 Tbsp plum extract (Maesil-cheong)
- 1 Tbsp anchovy sauce (Myeolchi-aekjeot)
- 2 Tbsp sugar
- 2 tsp minced ginger
- 1 tsp salt
Cooking Instructions
Step 1
First, trim off the stem ends of the cucumber chilies, keeping them short for a neat appearance and easier stuffing.
Step 2
Make a slit lengthwise down the center of each chili, leaving about 1cm uncut at both ends. Using a small paring knife makes this easier and allows for better control. Be careful not to cut all the way through or break the chili.
Step 3
In a large bowl, dissolve 2 tablespoons of coarse sea salt in 500ml of cold water. Place the prepared cucumber chilies in the brine and let them pickle for about 30 minutes. This wilting process makes the chilies pliable and prevents them from breaking when you stuff them.
Step 4
Now, let’s prepare the vegetable filling. Julienne the radish, scallions, and Korean parsley into similar lengths of about 3-4cm. The green parts of the radish add a nice crunch. For the scallions, using the white parts contributes sweetness and prevents the filling from becoming watery. If you don’t have Korean parsley, chives can be a good substitute.
Step 5
For a perfectly seasoned filling, we’ll make a simple glutinous rice paste. Whisk 2 tablespoons of glutinous rice flour with 2/3 cup of cold water until smooth. Cook over medium-low heat, stirring constantly with a whisk, until the mixture thickens and bubbles pop. This paste is key to binding the ingredients and adding a subtle richness.
Step 6
Allow the cooked glutinous rice paste to cool completely. Adding hot paste to the other ingredients can alter the flavors and texture, so ensure it’s at room temperature.
Step 7
Once the chilies are well-brined, rinse them lightly under cold water and gently squeeze out excess moisture. Use a teaspoon or a chopstick to carefully scoop out the seeds from inside each chili. This step ensures a cleaner taste and texture for your kimchi.
Step 8
In a bowl, combine the cooled glutinous rice paste (4 Tbsp), red pepper flakes (5 Tbsp), plum extract (2 Tbsp), anchovy sauce (1 Tbsp), sugar (2 Tbsp), minced ginger (2 tsp), and salt (1 tsp). Mix everything thoroughly. If using ginger powder, use half the amount. You can substitute with fish sauce like Kkanari aekjeot. Add the julienned radish to the seasoning mixture and toss to coat, allowing the color to infuse.
Step 9
Next, add the sliced white parts of the scallions and mix well. Finally, gently fold in the Korean parsley. Taste the filling and adjust the saltiness if needed, according to your preference.
Step 10
The final step is stuffing the chilies! Carefully fill the slits in each cucumber chili with the prepared seasoning mixture, ensuring it’s packed in nicely. Lightly coat the outside of the chilies with some of the seasoning for extra flavor and visual appeal. This homemade Oi Gochu Kimchi can be enjoyed immediately or aged for a few days to develop deeper, more complex flavors.
