Vibrant Cucumber & Bell Pepper Dongchimi
Vibrant Cucumber & Bell Pepper Dongchimi
How to Make Beautiful Cucumber Dongchimi
This cucumber dongchimi is inspired by a TV cooking show, offering a visually stunning and refreshingly crisp experience. By hollowing out cucumbers and filling them with long, thin strips of yellow and red bell peppers, you create a beautiful, jewel-like cross-section. (The original recipe included water parsley, but I’ve omitted it as it wasn’t available.) These prepared cucumbers can be used to make a pretty water kimchi, or simply dressed with a salad vinaigrette for a crunchy and delicious salad. The tender yet crisp texture of the cucumber and bell pepper is a perfect match. To achieve the clean, refreshing taste characteristic of dongchimi, I’ve seasoned it only with salt and sugar, avoiding fish sauce or plum extract. Initially, I tried using artificial sweetener (like for winter radish dongchimi), but it felt too sweet for cucumbers that weren’t brined as intensely as winter radishes. So, I remade the brine using regular sugar. The initial brine might taste slightly salty, but as the cucumbers and bell peppers absorb the liquid over a day or two in the refrigerator, the saltiness mellows into a perfectly balanced flavor. While winter radishes are traditional for dongchimi in winter, this cucumber version is perfect for summer. The process of coring the cucumbers and filling them might seem a bit tedious, but the final result is absolutely worth the effort. Dishes made with care always look more complete and appealing. This vibrant cucumber and bell pepper dongchimi is elegant enough for entertaining guests, offering a cool, bright, and refreshing taste that will lift your spirits!
Main Ingredients- 2 Cucumbers
- 1/3 Yellow Bell Pepper
- 1/3 Red Bell Pepper
- 3-4 Stems Water Parsley (optional)
For Brining Cucumbers- 2 cups Water
- 2 Tbsp Coarse Sea Salt
Dongchimi Brine- 500ml Water
- 1 Tbsp Coarse Sea Salt
- 1 Tbsp Sugar
- 2 Tbsp Pear Juice
- 1/2 Tbsp Minced Garlic
- 1/3 Tbsp Minced Ginger
- 2 cups Water
- 2 Tbsp Coarse Sea Salt
Dongchimi Brine- 500ml Water
- 1 Tbsp Coarse Sea Salt
- 1 Tbsp Sugar
- 2 Tbsp Pear Juice
- 1/2 Tbsp Minced Garlic
- 1/3 Tbsp Minced Ginger
Cooking Instructions
Step 1
Begin by washing all your vegetables thoroughly. Rinse the cucumbers and pat them dry. Prepare the bell peppers by removing the stems and seeds.
Step 2
Wash the cucumbers under running water. Then, cut them into uniform pieces, about 3-4 cm long. You can divide them into 3 sections or, if they are long, into 4 sections. (I used 3 cucumbers, but trimmed the ends of the thinner ones, so it’s equivalent to about 2 cucumbers.)
Step 3
Now, you’ll hollow out the center of the cucumbers. You can use a chopstick to pierce through from both ends towards the center, or carefully use a small knife to twist and scoop out the seeds and pith, creating a tunnel.
Step 4
The ease of hollowing depends on the cucumber’s maturity. Firmer, more mature cucumbers are easier to pierce with a chopstick. Younger, tender cucumbers might be denser and harder to work with. In such cases, a small knife will be helpful for carefully removing the center.
Step 5
Prepare a brine for the cucumbers. Dissolve 2 tablespoons of coarse sea salt in 2 cups of water. Pour this brine over the hollowed-out cucumbers and let them sit for about 40 minutes to 1 hour. This will soften them slightly and season them.
Step 6
After brining, rinse the cucumbers gently under cold water to remove excess salt. Then, place them in a colander to drain thoroughly. Ensuring they are well-drained prevents a soggy texture.
Step 7
To help the remaining water drain efficiently, stand the cucumbers upright in the colander. This allows any residual moisture to drip down.
Step 8
A note on quantity: If you cut the cucumbers into 3 pieces as described, you might find that 1/3 of a cucumber’s length is sufficient for each piece. Adjust the amount you brine according to your needs. (This step refers back to the cutting method in step 2, implying that the amount might be less than initially thought.)
Step 9
Wash the bell peppers and remove the stems and seeds. Cut them lengthwise into thin strips. To make julienning easier and safer, place the bell pepper with the cut side down and the skin side facing up. This prevents slipping. Trim away any tough or unsightly white pith from the inside before slicing.
Step 10
Carefully stuff the julienned bell peppers into the hollowed-out cucumber channels. Don’t overfill initially; leave some bell pepper strips aside. You can use these leftover strips to fill any gaps after slicing the cucumbers for a more aesthetically pleasing presentation.
Step 11
Trim any bell pepper that protrudes from the ends of the cucumbers. Slice the stuffed cucumbers into bite-sized pieces (about 1-1.5 cm thick). If there are any empty spaces on the cut surfaces, insert small pieces of the reserved bell pepper strips to fill them. This creates a beautiful, colorful mosaic effect.
Step 12
Now, let’s make the dongchimi brine. In a clean bowl, combine 500ml of water with 1 tablespoon of coarse sea salt and 1 tablespoon of sugar. Stir well until the salt and sugar are completely dissolved.
Step 13
Mince the garlic and ginger finely. You’ll need about 1/2 tablespoon of minced garlic and 1/3 tablespoon of minced ginger.
Step 14
Place the minced garlic and ginger into a small cheesecloth pouch or a fine mesh tea strainer. Submerge this in the dongchimi brine for about 10 minutes. This infuses the brine with the aromatic flavors of garlic and ginger without leaving pieces floating in the liquid.
Step 15
Pour the prepared dongchimi brine over the stuffed cucumbers in the container. Ensure the cucumbers are mostly submerged in the liquid for even seasoning.
Step 16
While you can enjoy the cucumber dongchimi immediately, it tastes even better after chilling in the refrigerator for at least one to two days. This allows the flavors to meld and the saltiness to become perfectly balanced. Enjoy this refreshing and beautiful dish once it’s well-chilled!
