Crispy Cucumber and Chive Kimchi
Crispy Cucumber and Chive Kimchi
Vibrant and Crunchy Cucumber and Chive Kimchi: A Delicious Seasonal Delight
Experience the delightful crunch of this cucumber and chive kimchi that stays crisp until the very last bite. Its refreshing flavors will invigorate your palate and add a burst of freshness to any meal.
Main Ingredients- 30 Cucumbers
- 500g Korean Chives (Buchu)
- 1 Carrot (medium)
- 3 Scallions (or Green Onions)
- 1 Onion (medium)
Seasoning Ingredients- 1/2 cup Minced Garlic
- 2 Tbsp Minced Ginger
- 1.5 cups Anchovy Sauce (Myeolchi Aekjeot)
- 1/2 cup Salted Shrimp (Saeu-jeot, finely minced)
- 1 cup Broth (made from dried anchovies and diski – a type of dried anchovy)
- 2 cups Cooked Burdock Root Starch Paste (cooked until thick and cooled)
- 1/2 cup Minced Garlic
- 2 Tbsp Minced Ginger
- 1.5 cups Anchovy Sauce (Myeolchi Aekjeot)
- 1/2 cup Salted Shrimp (Saeu-jeot, finely minced)
- 1 cup Broth (made from dried anchovies and diski – a type of dried anchovy)
- 2 cups Cooked Burdock Root Starch Paste (cooked until thick and cooled)
Cooking Instructions
Step 1
Thoroughly wash the fresh cucumbers under running water. Cut them lengthwise into quarters for easy handling.
Step 2
Prepare the brining liquid: Bring 1 liter of water to a boil, then dissolve 3 cups of coarse sea salt in it. Pour this hot brine over the cut cucumbers, ensuring they are fully submerged. Let them brine until they soften slightly but remain crisp.
Step 3
Prepare the burdock root starch paste, which adds body and a smooth texture to the kimchi. Mix starch with water and cook until thickened, then allow it to cool completely.
Step 4
Make a flavorful broth for the seasoning. Simmer dried anchovies and diski (a type of dried anchovy) together to create a clear and savory base.
Step 5
Rinse the brined cucumbers gently in cold water to remove excess salt. Drain them thoroughly in a colander. Proper draining is crucial for maintaining the kimchi’s crispness.
Step 6
In a bowl, combine the prepared broth with chili powder, minced ginger, and minced garlic to form the base of the kimchi seasoning. Let it sit for a few minutes to allow the flavors to meld.
Step 7
Add the cooled burdock root starch paste to the seasoning mixture. This paste will help thicken the kimchi and contribute to its smooth mouthfeel.
Step 8
Prepare the vegetables that will add color and texture: thinly slice the onion and carrot, and cut the Korean chives into appropriate lengths.
Step 9
Place the well-drained cucumbers into a large mixing bowl.
Step 10
Gradually add the seasoning mixture to the cucumbers, gently tossing to coat. It’s best to add the seasoning little by little rather than all at once, and mix in one direction to avoid crushing the ingredients.
Step 11
Add the sliced onion and carrot to the bowl. Continue to gently mix, ensuring the vegetables are evenly coated with the seasoning.
Step 12
Finally, add the Korean chives. Toss them in very gently, just enough to coat. This preserves their fresh aroma and crisp texture.
Step 13
As the kimchi ferments, it will release its own moisture. Therefore, it’s advisable to season it slightly on the lighter side during mixing. This ensures the perfect saltiness when you’re ready to eat it.
Step 14
Allow the finished kimchi to sit at room temperature for about half a day before refrigerating. Enjoy your delicious homemade kimchi! ♡
