Cucumber Kimchi Recipe
Cucumber Kimchi Recipe
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Cucumber Kimchi Recipe
Cucumber Kimchi recipe, also known as “Oi Kimchi,” is a vibrant and refreshing variation of traditional kimchi that’s perfect for those seeking a lighter, crunchier version of the classic Korean side dish. This quick and easy recipe combines fresh cucumbers, spicy gochugaru (Korean red pepper flakes), garlic, ginger, and a tangy fermented seasoning mix to create a delicious accompaniment to any meal. It’s a perfect choice for hot summer days or whenever you crave a unique twist on traditional kimchi.
Description
Cucumber Kimchi recipe (Oi Kimchi) is a zesty, crunchy, and spicy pickled vegetable dish that’s an essential part of Korean cuisine. Unlike its cabbage counterpart, this kimchi uses fresh cucumbers, making it lighter, crispier, and easier to prepare. The cucumbers are seasoned with a blend of garlic, ginger, fish sauce, and gochugaru, which imparts a tangy, spicy, and umami flavor. The beauty of this dish lies in its simplicity it’s quick to make, and the flavors develop rapidly, making it a great recipe for beginners and experienced home cooks alike.
Kimchi, in general, is a fermented dish that is a staple in Korean households. It is often served as a side dish (banchan) with almost every meal. While the most common type of kimchi uses napa cabbage, cucumber kimchi offers a lighter, more refreshing version that provides the perfect balance of heat and acidity. The crisp texture of cucumbers pairs wonderfully with the fiery and umami rich flavors of the seasoning mix.
This cucumber kimchi recipe is extremely versatile. You can adjust the level of spice to suit your taste and even add other vegetables like radishes or carrots for a more colorful and varied dish. The best part? Cucumber kimchi is quick to make and can be enjoyed almost immediately after preparation, although it can also be stored in the refrigerator for several days as the flavors continue to develop.
Cucumber kimchi recipe can be served as a side dish, added to rice bowls, or enjoyed on its own as a healthy snack. It’s a perfect accompaniment to grilled meats, stews, and soups, or as a refreshing contrast to a spicy main dish. Making cucumber kimchi at home also ensures that you control the quality of the ingredients and the level of heat in your dish, so you can create a version that suits your palate perfectly.
Ingredients
- 2 medium cucumbers (preferably Persian or English cucumbers)
- 1 tablespoon sea salt
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons fish sauce (or soy sauce for a vegetarian version)
- 2 tablespoons gochugaru (Korean red pepper flakes, adjust to spice preference)
- 1 tablespoon sugar
- 2 teaspoons rice vinegar
- 2 green onions, chopped
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds (optional)
Instructions
- Prepare the Cucumbers:
- Wash and dry the cucumbers thoroughly. Slice them into thin rounds or half , depending on your preference. For a crisper texture, leave the skin on; otherwise, peel the cucumbers.
- Sprinkle the sliced cucumbers with sea salt and toss to coat evenly. Let them sit for 10-15 minutes to draw out excess water, which helps the cucumbers stay crunchy.
- Make the Seasoning Paste:
- In a medium sized bowl, combine the minced garlic, grated ginger, fish sauce, gochugaru, sugar, and rice vinegar. Stir well to create a paste. Taste the paste and adjust the spice level or sweetness according to your preference.
- Combine the Cucumbers and Seasoning:
- After the cucumbers have softened and released water, rinse them gently under cold water to remove excess salt. Pat them dry with paper towels.
- Add the cucumbers to the seasoning paste and toss well to coat the cucumber slices evenly with the spicy mixture.
- Final Touches:
- Add the chopped green onions to the cucumber kimchi mixture and toss once more. Drizzle with sesame oil for a richer flavor and garnish with sesame seeds if desired.
- Serve or Store:
- Serve immediately for a fresh, crunchy snack or side dish. If you prefer a deeper fermented flavor, store the cucumber kimchi in an airtight container in the fridge for 1-2 days. The flavors will intensify over time, and the kimchi will remain crisp.
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Cucumber Kimchi Recipe
Ingredients
- 2 medium cucumbers preferably Persian or English cucumbers
- 1 tablespoon sea salt
- 3 cloves garlic minced
- 1 tablespoon ginger grated
- 2 tablespoons fish sauce or soy sauce for a vegetarian version
- 2 tablespoons gochugaru Korean red pepper flakes, adjust to spice preference
- 1 tablespoon sugar
- 2 teaspoons rice vinegar
- 2 green onions chopped
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds optional
Instructions
- Prepare the Cucumbers:
- Wash and dry the cucumbers thoroughly. Slice them into thin rounds or half moons, depending on your preference. For a crisper texture, leave the skin on; otherwise, peel the cucumbers.
- Sprinkle the sliced cucumbers with sea salt and toss to coat evenly. Let them sit for 10-15 minutes to draw out excess water, which helps the cucumbers stay crunchy.
- Make the Seasoning Paste:
- In a medium sized bowl, combine the minced garlic, grated ginger, fish sauce, gochugaru, sugar, and rice vinegar. Stir well to create a paste. Taste the paste and adjust the spice level or sweetness according to your preference.
- Combine the Cucumbers and Seasoning:
- After the cucumbers have softened and released water, rinse them gently under cold water to remove excess salt. Pat them dry with paper towels.
- Add the cucumbers to the seasoning paste and toss well to coat the cucumber slices evenly with the spicy mixture.
- Final Touches:
- Add the chopped green onions to the cucumber kimchi mixture and toss once more. Drizzle with sesame oil for a richer flavor and garnish with sesame seeds if desired.
- Serve or Store:
- Serve immediately for a fresh, crunchy snack or side dish. If you prefer a deeper fermented flavor, store the cucumber kimchi in an airtight container in the fridge for 1-2 days. The flavors will intensify over time, and the kimchi will remain crisp.
Notes
- Spice Level: Adjust the amount of gochugaru depending on your preferred spice level. For a milder version, reduce the quantity, or omit it altogether and substitute with a small amount of red pepper flakes.
- Storage: Cucumber kimchi is best consumed within 3-4 days. It can be stored in the refrigerator for up to a week, but the texture will soften the longer it sits.
- Add ins: You can experiment by adding julienned carrots, radishes, or even a splash of lemon juice for added freshness.
