Crispy and Refreshing Cucumber Kimchi Recipe
Crispy and Refreshing Cucumber Kimchi Recipe
Easy Side Dish, Crunchy Cucumber Kimchi, Summer Delight, Beginner-Friendly Recipe
The perfect antidote to a lack of appetite during summer! Introducing a cucumber kimchi recipe with a delightful crispiness and refreshing taste. It’s even more delicious when chilled after making. This is a guaranteed rice-stealer!
Main Ingredients- 2 cucumbers
- 1/2 onion
- 1/3 carrot
- 2 Tbsp coarse sea salt (for brining cucumbers)
Seasoning Ingredients- 5 Tbsp red pepper flakes
- 1 Tbsp plum extract
- 1.5 Tbsp minced garlic
- 1 Tbsp salted shrimp
- 1 Tbsp anchovy sauce
- A pinch of toasted sesame seeds (for garnish)
- 5 Tbsp red pepper flakes
- 1 Tbsp plum extract
- 1.5 Tbsp minced garlic
- 1 Tbsp salted shrimp
- 1 Tbsp anchovy sauce
- A pinch of toasted sesame seeds (for garnish)
Cooking Instructions
Step 1
First, wash the cucumbers thoroughly. Gently scrape off or remove the bumpy texture on the surface. Then, cut them into thick pieces about 2-3 cm in length. Slicing them a bit thickly is recommended, as very thin slices can become mushy when cooked.
Step 2
In a pot, add about 1/3 water and dissolve 2 tablespoons of coarse sea salt to make a brine. This saltwater solution is key to making the cucumbers delightfully crunchy.
Step 3
Bring the brine to a boil. Once it starts boiling, turn off the heat and pour the hot brine over the sliced cucumbers.
Step 4
Peel and thinly slice the onion, or cut it into flat pieces. Slice the carrot similarly into flat pieces. This adds both beautiful color and texture to the kimchi.
Step 5
Let the cucumbers soak in the hot brine for about 10 minutes to pickle. After 10 minutes, gently shake off the excess water from the cucumbers and take them out. Be careful not to leave them in for too long, or they might become too soft.
Step 6
In a bowl, combine the pickled cucumbers with the sliced onion and carrot. Add all the seasoning ingredients: 5 Tbsp red pepper flakes, 1 Tbsp plum extract, 1.5 Tbsp minced garlic, 1 Tbsp salted shrimp, and 1 Tbsp anchovy sauce. Gently mix everything together until the seasoning is evenly distributed. Taste and adjust if needed by adding a little more anchovy sauce or salt if it’s too bland.
Step 7
Finally, sprinkle some toasted sesame seeds on top for garnish, and your cucumber kimchi is ready! While it’s delicious right away, for an even more refreshing and flavorful experience, store it in an airtight container in the refrigerator for at least 30 minutes to let it chill and mature.
Step 8
After refrigerating for about a day and tasting it, the kimchi is wonderfully cool and crisp, with a satisfying chew. It’s perfect as a side dish for rice or as a delightful summer treat!
