Quick Cucumber Kimchi
Quick Cucumber Kimchi
How to Make Cucumber Kimchi: A Speedy Cucumber Salad Turned Kimchi!
Just as the title suggests, we’re transforming a simple cucumber salad into delicious cucumber kimchi in a flash! This recipe focuses on minimal ingredients, primarily fresh cucumbers and onions, seasoned perfectly with savory anchovy sauce for that authentic kimchi flavor. It’s a fantastic side dish that’s both quick to prepare and incredibly flavorful.
Main Ingredients- 5 Cucumbers
- 1/2 Onion
- 1 Tbsp Coarse Salt
Seasoning Ingredients- 1 Tbsp Minced Garlic
- 1 Tbsp Oligodang (corn syrup or other liquid sweetener)
- 1 Tbsp Maesil Cheong (Plum Extract)
- 1 Tbsp Fish Sauce (Anchovy)
- 2 Tbsp Gochugaru (Korean Chili Flakes)
- 1 Tbsp Toasted Sesame Seeds
- 1 Tbsp Minced Garlic
- 1 Tbsp Oligodang (corn syrup or other liquid sweetener)
- 1 Tbsp Maesil Cheong (Plum Extract)
- 1 Tbsp Fish Sauce (Anchovy)
- 2 Tbsp Gochugaru (Korean Chili Flakes)
- 1 Tbsp Toasted Sesame Seeds
Cooking Instructions
Step 1
Wash the cucumbers thoroughly and pat them dry. Trim off the ends of the cucumbers. This helps remove any potential wax or residual dirt.
Step 2
Peel the onion and slice it into thin strips, about 0.5 cm thick.
Step 3
Cut the prepared cucumbers in half lengthwise. Then, using a spoon, gently scoop out and discard the seeds from the center. Removing the seeds helps prevent the cucumbers from becoming mushy later on.
Step 4
(If your cucumbers have a lot of seeds, it’s especially helpful to remove them. Excess seeds can release a lot of moisture, causing the cucumbers to soften quickly.)
Step 5
Chop the deseeded cucumbers into bite-sized pieces, about 2-3 cm in length. Cutting them slightly thicker will help maintain their crisp texture.
Step 6
Place the chopped cucumbers in a bowl and add 1 tablespoon of coarse salt. Toss to coat evenly. Let the cucumbers salt-brine for about 30 minutes. Giving them a gentle toss halfway through will ensure even pickling.
Step 7
After 30 minutes, you’ll notice that the cucumbers have released a significant amount of water. This is a crucial step for achieving a crisp texture.
Step 8
Rinse the brined cucumbers thoroughly under cold running water to remove excess salt. Then, gently squeeze out as much water as possible using your hands. Properly draining the cucumbers is key to ensuring the seasoning adheres well.
Step 9
Add the thinly sliced onions to the drained cucumbers in the bowl.
Step 10
Now, add all the seasoning ingredients: 1 tablespoon of minced garlic, 1 tablespoon of oligodang, 1 tablespoon of maesil cheong, 1 tablespoon of fish sauce, and 2 tablespoons of gochugaru. Gently mix everything together.
Step 11
Carefully toss the cucumbers and onions with the seasoning until everything is evenly coated. It’s important to mix gently so as not to break down the ingredients. Finally, sprinkle in 1 tablespoon of toasted sesame seeds and give it one last light mix.
Step 12
Your delicious cucumber kimchi is ready! You can enjoy it immediately, or refrigerate it for a few hours to let the flavors meld and serve it chilled.
Step 13
Because we used fish sauce, the flavor will deepen and become even more complex, similar to stuffed cucumbers (oi sobagi), as it sits. Even without resting, this fresh cucumber kimchi is incredibly tasty right now! ^^
