Korean Cucumber Kimchi
Cucumber kimchi ( Oi Kimchi, 오이 김치 ) is a popular summer kimchi in Korea. My ma used to make either a agile cucumber kimchi ( as seen above ) or stuffed cucumber kimchi ( oi sobagi, 오이 소박이 ) every summer .
You might be wondering how these two kimchi are unlike ?
Reading: Cucumber Kimchi (Oi Kimchi)
basically, both of them are cucumber kimchi. But one kimchi is serve with vegetables stuffed inside and the other one is not .
As a child, I constantly preferred precisely plain quick cucumber kimchi because I didn ’ thyroxine like the stuffings inside of the kimchi. I find these quite annoyance because all I actually wanted was simpleton, tasty and crunchy cucumbers .
therefore if my ma made stuff cucumber kimchi rather, I would spent a few minutes at each meal to take those stuffings out. Lol. How counter fat ! Because it does take good time to stuff those things into the small gaps of cucumbers .
Though, as a turn improving, I love eating both styles of kimchi. They both are equally delicious and I peculiarly love the crunchy texture !
however, quick cucumber kimchi is a act more commodious to make ( obviously ! ), so I ’ ve been making this a fortune recently .
The cucumber kimchi is good with evening fair simple steam rice, but it besides goes wonderfully well with Korean BBQ. Hope you make it soon !
P.S. If you like cucumber, try my other cucumber recipes ! piquant korean cucumber salad ( Oi Muchim ) and korean cucumber side dish ( Oi Namul ). besides, if you want to learn how to make farce cucumber kimchi, check it out from my banchan cookbook .
Ingredients for Cucumber Kimchi
Main
- 3 Lebanese cucumbers (450 g / 1 pound), other cucumber suitable for pickling is ok to use, rinsed
- 1 Tbsp coarse sea salt
- (optional) 50 g / 1.7 ounces carrots, julienned
- (optional) 20 g / 0.7 ounces garlic chives or chives, chopped in same length as the cucumber
Kimchi sauce (Mix these well in a bowl)
- 2 Tbsp gochugaru (korean chili flakes)
- 1 Tbsp minced garlic
- 1 Tbsp grated red apple or asian pear
- 1 Tbsp honey or sugar
- 1/2 Tbsp saeujeot (Korean salted shrimp), minced (if you don’t have this add more fish sauce below)
- 1/2 tsp Korean fish sauce
- 1/2 tsp minced ginger
*If you don ’ thyroxine like using salted shrimps ( 1/2 Tbsp ) and fish sauce ( 1/2 tsp ), substitute them with 1 Tbsp regular soy sauce sauce .
**1 Tbsp = 15 milliliter ,
***If you want to learn about korean ingredients, check my 30 essential korean ingredients list .
How to Make Cucumber Kimchi
1. Cut off both ends of the cucumber. Divide the cucumber into 3 pieces then cross cut each piece length ways. You should end up with 4 to 5 centimeter ( 1.5 inch ) duration cucumber pieces. Put the cucumber into a large bowl then scatter the coarse ocean salt around on peak. Gently mix them so that the cucumber gets pickled evenly. Set it aside for 20 minutes .
2. gently brush off the salt from the cucumber then transfer the cucumber into a houseclean bowl. Pour in the kimchi sauce then mix them gently. ( If using ) Add the carrots and garlic chives then mix with the rest again. Transfer into a glass container and cover charge .
3. Keep it at room temperature for about 12 to 18 hours then move it to the electric refrigerator. Serve once chilled .
How to Store Cucumber Kimchi
store kimchi in an publicize tight glass container. Cucumber kimchi is best to be consumed within 7 days. The older the cucumber kimchi gets, the more water it loses. then it can get mushy .
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Cucumber Kimchi (Oi Kimchi)
Korean cucumber kimchi recipe. Learn how to make quick and easy cucumber kimchi (oi kimchi)
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Prep Time:
25
minutes
Cook Time:
5
minutes
Total Time:
30
minutes
Servings:
6
to 8
Calories:
42
kcal
Ingredients
MAIN
-
▢
3 lebanese cucumbers ( 450 gigabyte / 1 thump ), other cucumber desirable for pickling is all right to use, rinsed
-
▢
1 Tbsp coarse sea salt
-
▢
50 guanine carrots ( 1.7 ounces ), julienned ( optional )
-
▢
20 gigabyte garlic chives or chives ( 0.7 ounces ), chopped in lapp length as the cucumber ( optional )
KIMCHI SAUCE (MIX THESE WELL IN A BOWL)
-
▢
2 Tbsp gochugaru ( korean chili flakes )
-
▢
1 Tbsp minced garlic
-
▢
1 Tbsp grated crimson apple or asian pear
-
▢
Read more: Easy Kimchi Fried Rice
1 Tbsp honey or boodle
-
▢
1/2 Tbsp saeujeot ( korean salted shrimp ), minced ( if you don ’ t have this add more fish sauce below )
-
▢
1/2 tsp Korean fish sauce
-
▢
1/2 tsp minced ginger
Instructions
-
Cut off both ends of the cucumber. Divide the cucumber into 3 pieces then cross cut each piece length ways. You should end up with 4 to 5 cm (1.5 inch) length cucumber pieces. Put the cucumber into a large bowl then scatter the coarse sea salt around on top. Gently mix them so that the cucumber gets pickled evenly. Set it aside for 20 minutes.
-
Gently brush off the salt from the cucumber then transfer the cucumber into a clean bowl. Pour in the kimchi sauce then mix them gently. (If using) Add the carrots and garlic chives then mix with the rest again. Transfer into a glass container and cover.
-
Keep it at room temperature for about 12 to 18 hours then move it to the fridge. Serve once chilled.
Notes
* If you don ’ metric ton like using salted shrimps ( 1/2 Tbsp ) and fish sauce ( 1/2 tsp ), substitute them with 1 Tbsp unconstipated soy sauce
**1 Tbsp = 15 milliliter ,
***If you want to learn about korean ingredients, check my 30 necessity korean ingredients list
Nutrition Info (per serving)
Calories:
42
kcal
|
Carbohydrates:
8
g
|
Protein:
1
g
|
Sodium:
1249
mg
|
Potassium:
280
mg
|
Fiber:
2
g
|
Sugar:
5
g
|
Vitamin A:
1260
IU
|
Vitamin C:
10.1
mg
|
Calcium:
40
mg
|
Iron:
0.9
mg
The nutriment information shown is an estimate provided by an on-line nutriment calculator. It should not be considered a alternate for a professional dietician ’ randomness advice .
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