Cucumber kimchi (Oi kimchi)
User Reviews
4.7
Cucumber kimchi (Oi kimchi)
Description
This Cucumber kimchi, or Oi kimchi, uses quartered cucumber pieces salted and drained to preserve crunch while absorbing the bold seasoning. The preparation blends fresh Korean cucumbers with minced garlic, sliced onion, garlic chives, and a spicy paste made from Korean red chili flakes (gochugaru), fish sauce, fermented shrimp, and ginger, balanced with sugar or plum syrup for subtle sweetness. The ingredients are mixed thoroughly to coat the cucumbers, which initially appear dry but gradually release moisture as they marinate. The resulting kimchi is bright, savory, and spicy, with underlying umami from the fermented shrimp and fish sauce. It can be eaten immediately or left to ferment at room temperature for a few hours to overnight to deepen flavors. This cucumber kimchi adds a crunchy and flavorful fermented side to meals.
Ingredients
- 1.5 pounds cucumbers Korean cucumbers or other types such as Kirby pickling cucumbers
- 1 tablespoon sea salt less if using fine salt, coarse
- 2 to 3 ounces garlic chives Or scallions, buchu, 부추
- 1/4 onion medium
Seasonings:
- 2 to 3 tablespoons gochugaru 고추가루 Korean red chili pepper flakes
- 1 tablespoon fish sauce myulchi aekjeot, 멸치액젓
- 1 tablespoon saeujeot salted and fermented shrimp; or use more fish sauce
- 1 tablespoon garlic minced
- 1/2 teaspoon ginger grated
- 2 to 3 teaspoon sugar Or your favorite sugar substitute, or 2 tablespoons maesilcheong (Korean plum syrup
- 1 teaspoon sesame seeds roasted; optional
Instructions
- Cut the cucumbers in half lengthwise. Cut each one in half again lengthwise. Dice the cucumbern quarters into about 1 to 1.5 inch-long pieces. Sprinkle the salt evenly all over the cucumber pieces. Let them sit for about 30 minutes.
- Drain the cucumbers well in a strainer to remove any water released. Do not rinse the cucumbers.
- Cut the garlic chives into 1.5 inch long pieces. Thinly slice the onions.
- Add the onions and garlic chives along with all the remaining ingredients to the salted cucumbers. Toss everything until the cucumbers are well coated with the seasoning. The cucumbers will look dry at this point, but will release moisture as they absorb the seasonings.
Notes
- This kimchi can be eaten immediately or fermented at room temperature for several hours to deepen flavors.
- After fermentation, refrigerate to slow the process and preserve taste.
- The seasoning balance can be adjusted with more fish sauce or sugar to suit taste.
User Reviews
Overall Rating
4.7
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