Crispy Cucumber and Chive Kimchi
Crispy Cucumber and Chive Kimchi
How to Make Cucumber and Chive Kimchi | Refreshing Summer Side Dish Recipe, Appetizing and Perfect with Rice
This cucumber and chive kimchi is a year-round favorite in my home, perfect for my husband who loves cucumbers and my son who enjoys chives. Its refreshing crunch and vibrant flavors are sure to stimulate your appetite and bring back lost hunger. This dish is a true ‘rice thief’ that makes meals more enjoyable!
Main Ingredients- 10 cucumbers (fresh and firm)
- 1 bunch of chives (thick stalks, approx. 200g)
- 1 large green onion (white part mainly)
Seasoning Ingredients- 2 ladles of Korean chili flakes (gochugaru, approx. 100g)
- 1/2 cup glutinous rice flour or cooked glutinous rice (approx. 70g)
- 3 tablespoons minced garlic (approx. 45g)
- 3 tablespoons plum extract (maesil-cheong, approx. 45ml)
- 3 tablespoons anchovy sauce or fish sauce (approx. 45ml)
- 2 tablespoons sugar (approx. 30g)
- 2 tablespoons salt (approx. 30g, for salting cucumbers and adjusting taste)
- 1 tablespoon toasted sesame seeds (for garnish)
- 2 ladles of Korean chili flakes (gochugaru, approx. 100g)
- 1/2 cup glutinous rice flour or cooked glutinous rice (approx. 70g)
- 3 tablespoons minced garlic (approx. 45g)
- 3 tablespoons plum extract (maesil-cheong, approx. 45ml)
- 3 tablespoons anchovy sauce or fish sauce (approx. 45ml)
- 2 tablespoons sugar (approx. 30g)
- 2 tablespoons salt (approx. 30g, for salting cucumbers and adjusting taste)
- 1 tablespoon toasted sesame seeds (for garnish)
Cooking Instructions
Step 1
Prepare the fresh cucumbers and chives. Wash the cucumbers thoroughly and pat them dry. Similarly, wash the chives carefully to remove any dirt.
Step 2
Cut the cucumbers into approximately 3-4cm lengths. Then, slice each piece into four wedges, creating bite-sized pieces. Sprinkle 2 tablespoons of coarse salt evenly over the cut cucumbers and let them pickle for 15-20 minutes, tossing halfway through for even salting.
Step 3
Drain the washed chives well. Cut them into approximately 5cm lengths, making them easy to eat. Cutting them slightly longer helps the seasoning adhere better.
Step 4
Make a glutinous rice paste (jelly). Mix 1/2 cup of glutinous rice flour with 1 cup of water in a saucepan. Cook over low heat, stirring constantly, until thickened into a paste. Let it cool completely. Once cooled, stir in 2 ladles of Korean chili flakes (gochugaru) until the color is uniform. (If you don’t have glutinous rice flour, you can soak glutinous rice grains, blend them with water, and then cook into a paste).
Step 5
In the chili flake mixture, add 3 tablespoons of minced garlic, 3 tablespoons of plum extract, 3 tablespoons of anchovy sauce (or fish sauce), and 2 tablespoons of sugar. Mix everything well until the seasonings are thoroughly combined. Taste and add a little more salt if needed.
Step 6
Gently rinse the salted cucumbers under running water to remove excess salt, then squeeze out all the moisture thoroughly. Place the drained cucumbers and the cut chives into the prepared seasoning mixture. Gently toss everything together, being careful not to break the cucumbers.
Step 7
Ensure the cucumbers and chives are evenly coated with the seasoning. Once well-mixed, transfer the cucumber and chive kimchi to a serving dish. Garnish with 1 tablespoon of toasted sesame seeds. Your delicious and crispy cucumber and chive kimchi is ready! It’s tasty immediately, but flavors deepen with a little time to ferment.
