Crunchy Cucumber Kimchi (Oigimchi) – A Rice-Stealing Side Dish
Crunchy Cucumber Kimchi (Oigimchi) – A Rice-Stealing Side Dish
Quick and Easy Homemade Refreshing Cucumber Kimchi
Learn how to make a delightfully crisp and refreshing cucumber kimchi with this simple and easy recipe. It’s the perfect side dish to stimulate your appetite on hot summer days or when you feel like you have no energy to cook.
Ingredients for Cucumber Kimchi- 5 cucumbers
- 20 cloves garlic
- 1/2 medium carrot
- 1/2 small onion
- 4 Tbsp gochugaru (Korean chili flakes)
- 5 Tbsp maesilcheong (green plum syrup)
- 1 Tbsp salt (for salting cucumbers)
- 1 Tbsp saeujeot (fermented shrimp paste)
- 1 handful chives (about 30g)
Cooking Instructions
Step 1
Begin by washing the cucumbers thoroughly until they are squeaky clean. After rinsing them under running water, pat them dry. Cut the cucumbers into bite-sized pieces, about 2-3 cm thick. Place the cut cucumbers in a bowl and sprinkle with 1 Tbsp of salt, tossing gently to coat evenly. Let them sit for about 30 minutes to salt. Stir them once or twice during this time to ensure even salting.
Step 2
While the cucumbers are salting, prepare the vegetables for the kimchi paste. Thinly slice the onion and carrot into matchsticks. Wash the chives and cut them into approximately 3-4 cm lengths. About 5 minutes before you plan to drain the cucumbers, prepare the seasoning base. In a blender or food processor, combine the 20 cloves of garlic, 1 Tbsp of minced saeujeot, and about one-third of the sliced onion and carrot. Blend until smooth to create the seasoning paste. Once the cucumbers have finished salting, drain them thoroughly in a colander. In a mixing bowl, combine the drained cucumbers with 4 Tbsp of gochugaru, 5 Tbsp of maesilcheong, and the blended seasoning paste. Gently mix everything together with your hands until the cucumbers are well coated with the delicious seasoning. Taste the seasoning and adjust with a pinch of salt if needed.
Step 3
Now it’s time to assemble the kimchi. Layer the seasoned cucumbers in an airtight container or kimchi jar. Divide the seasoned cucumbers and the seasoning paste in half. Place the first half of the seasoned cucumbers in the container, followed by half of the seasoning paste, spreading it evenly. Add the remaining seasoned cucumbers on top, and then cover them with the rest of the seasoning paste, ensuring all cucumbers are coated. Finally, arrange the prepared chives on top.
Step 4
Finish by sprinkling toasted sesame seeds generously over the kimchi. While this cucumber kimchi is delicious to eat right away, refrigerating it for about a day will allow the flavors to meld beautifully, resulting in a deeper, more refreshing taste. Enjoy your delicious, crunchy cucumber kimchi for a wonderful meal!
