Crispy & Fresh Cucumber Kimchi (Oi Kimchi)
Crispy & Fresh Cucumber Kimchi (Oi Kimchi)
Easy and Quick Cucumber Kimchi Recipe You Can Eat Right Away
My wife, who is pregnant, mentioned craving the cucumber kimchi her mother used to make in the countryside. So, I decided to recreate that comforting taste! This recipe is perfect for a quick side dish that’s both refreshing and flavorful.
Main Ingredients- 6 fresh cucumbers
- 1 onion
- 1 stalk of chives
For Salting Cucumbers- 2 Tbsp coarse sea salt
- 2 Tbsp coarse sea salt
Cooking Instructions
Step 1
First, wash the cucumbers thoroughly and cut them into bite-sized pieces (about 2-3 cm). Place them in a large bowl and sprinkle with 2 tablespoons of coarse sea salt. Let them sit for 15-20 minutes to salt. This process makes the cucumbers crispier and removes excess water, resulting in a tastier kimchi.
Step 2
Finely blend or grate about 1/3 of the onion. Adding blended onion to the seasoning makes the sauce smoother and richer in flavor. You can use a blender or a grater for this.
Step 3
Wash and finely chop the chives. Gently squeeze out any excess water from the salted cucumbers. In the bowl with the cucumbers, combine all the prepared seasoning ingredients: the blended onion, gochugaru, minced garlic, tuna extract, anchovy extract, chopped saeujeot, and sugar, along with the chopped chives. Mix everything gently with your hands until the seasoning is evenly distributed. Finally, sprinkle generously with toasted sesame seeds for a nutty aroma and flavor. Your delicious, ready-to-eat cucumber kimchi is now complete!
