Quick and Refreshing Cucumber Kimchi Using Leftover Kimchi Paste
Quick and Refreshing Cucumber Kimchi Using Leftover Kimchi Paste
Delicious Cucumber Kimchi Made with Leftover Kimchi Paste from Kimjang (Korean Cabbage Kimchi Making)
After making a large batch of Kimjang kimchi, don’t let any of that delicious paste go to waste! Use your leftover kimchi paste to whip up this wonderfully crisp and refreshing cucumber kimchi. It’s a simple yet flavorful way to enjoy your homemade kimjang flavors.
Main Ingredients- 10 Korean cucumbers (Baekdadagi variety, choose fresh and plump ones)
- 200g leftover Kimjang kimchi paste (use the flavorful seasoned paste from your homemade kimchi)
Additional Seasoning- 1 Tbsp toasted sesame seeds (for nutty aroma)
- 1 tsp sugar (adjust to taste based on the saltiness of the kimchi paste)
- 1 Tbsp toasted sesame seeds (for nutty aroma)
- 1 tsp sugar (adjust to taste based on the saltiness of the kimchi paste)
Cooking Instructions
Step 1
Start by preparing your fresh Korean cucumbers. Rinse them thoroughly under running water. To avoid bruising the delicate skin, gently scrub them with a soft cloth or a clean scrubber.
Step 2
Once cleaned, cut the cucumbers into bite-sized pieces, about 3cm long. Then, slice each piece into 2 to 4 wedges, depending on their thickness. This shape helps the paste penetrate evenly and ensures a pleasant texture.
Step 3
Place the cut cucumbers in a bowl and sprinkle with 1 tablespoon of medium-grain coarse salt. Gently toss them to ensure the salt is evenly distributed over the cucumber pieces. Let them sit for 15 to 20 minutes to salt and release some of their moisture, which will make them crisper.
Step 4
After salting, rinse the cucumbers very lightly under cool running water. Avoid washing them vigorously, as this can remove too much of the moisture that contributes to their crispness and flavor. A gentle rinse is enough to remove excess salt.
Step 5
Drain the lightly rinsed cucumbers thoroughly on a colander. This step is crucial for achieving a crisp texture. Let them drain for at least 30 minutes, or until most of the water has dripped away. Proper draining prevents the cucumber kimchi from becoming watery.
Step 6
Now, prepare the star ingredient: your leftover Kimjang kimchi paste. If the paste is too thick, you can add a little water or a splash of kimchi brine to achieve a more manageable consistency.
Step 7
Combine the well-drained cucumbers with the prepared kimchi paste. Sprinkle in the toasted sesame seeds for a lovely nutty fragrance. Gently mix everything together, being careful not to mash the cucumbers. Your delicious cucumber kimchi is ready! Since my homemade kimchi paste didn’t contain sugar, I added 1 teaspoon of sugar. The saltiness and flavor profile of homemade kimchi paste can vary greatly, so it’s best to taste as you go and adjust the seasoning by adding more kimchi paste or other seasonings if needed. This recipe is forgiving, so don’t hesitate to adjust it to your preference. Enjoy immediately or refrigerate for a few hours to allow the flavors to meld further.
