Instant Cucumber Kimchi using Versatile Korean Flavoring Mix. Instant Cucumber Kimchi using Versatile Korean Flavoring Mix I always make cho gochujang, a versatile Korean flavoring mix, in bulk to use with bibim myun (spicy cold noodles). I rubbed salt into vegetables that I had in the refrigerator and combined it with the cho gochugang to make a Korean style instant pickle type dish. For this cucumber kimchi, use Korean soup soy sauce (gukganjang, 국간장) as a substitute for salted shrimp and/or fish sauce.
You can eat this kimchi on the same day you make it. Place in a medium bowl and mix thoroughly with salt. Oi Sobagi (cucumber kimchi) is super fast to prepare delivering refreshing, tangy-spicy results. You can have Instant Cucumber Kimchi using Versatile Korean Flavoring Mix using 5 ingredients and 10 steps. Here is how you cook that.
Ingredients of Instant Cucumber Kimchi using Versatile Korean Flavoring Mix
- It's of Cucumbers (small Japanese type).
- Prepare of cm Carrot (julienned).
- It's of cm Daikon radish (julienned).
- Prepare of Fresh ginger (julienned).
- You need of Cho-gochujang - Korean versatile seasoning -.
In Korea, Oi Sobagi is enjoyed during the spring and summer time when cucumbers are in season. When selecting cucumbers for kimchi practically any variety will do the trick although, traditionally cucumbers with less seeds were chosen. In a medium bowl, mix the cucumbers with the salt until well combined. The cucumber retains it's crunch and the flavor is phenomenal.
Instant Cucumber Kimchi using Versatile Korean Flavoring Mix step by step
- Use 5 cm of the top part of a carrot which is around 50 g; a 5cm piece of daikon radish that's about 7 to 8cm in diameter, which is about 100 g..
- Julienne the carrot and daikon radish (use a vegetable slicer). Massage the julienned vegetables with a pinch of salt (not listed in the ingredients, about 1/3 teaspoon)..
- Cut up the cucumber roughly and sprinkle it with some salt (not listed in the ingredients, about 1/2 teaspoon) and leave for about 10 minutes. (Each cucumber weighs around 90 g and yields 10 pieces.).
- Squeeze the carrot and daikon radish tightly to eliminate excess moisture. Wrap the cucumber in paper towels and press down hard to get rid of the surface moisture..
- Put the vegetables from Step 4 and the finely shredded ginger in a plastic bag..
- Add the cho-gochujang (Korean seasoning mix) and rub it in as you mix the vegetables. Eliminate the air from the bag as you close it up. Leave to marinate in the refrigerator for 5 to 6 hours..
- If you are going to eat it right away, add 1 tablespoon less of the cho gochujang, since the vegetables are salted..
- This shows how it looks after marinating for 10 hours. A lot of moisture has come out of the vegetables and the flavor has become quite mild. If you think it needs more flavor, you can add more cho gochujang at any time..
- Variation: Cucumber with Octopus. To use the cho gochujang in a sashimi style dish, see Seared Bonito (skipjack tuna) with Onions - https://cookpad.com/us/recipes/153145-seared-bonito-and-green-onion-salad-with-korean-all-purpose-seasoning.
- For reference: To make kkakdugi (kakuteki), see Kkakdugi marinated in kimchi -, which has an authentic marinade sauce. https://cookpad.com/us/recipes/156082-kkakdugi-cubed-radish-kimchi.
My only complaint is the batch was small. The next time I make it (this weekend after hitting the farmer's market for good local cumcumber) I'll likely triple or quadruple the recipe. Hot Italian Sausage, Seared, then Cube (or Fried Tofu) • Mini Seedless Cucumber, Thinly Sliced (Optional) • Enoki Mushrooms, Diced (Optional) Combine cabbage and paste in a large mixing bowl and mix with your hand (I recommend you to wear a plastic glove) with gentle pressure and squeeze action, so cabbage will absorb color and flavor of paste very well. Add the onion and scallion and stir-fry quickly over high heat. Add the kimchi, optional carrots, juice from kimchi, soy sauce and gochujang.
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