Recipe: Delicious Cucumber Kimchi

Cucumber Kimchi. Place in a medium bowl and mix thoroughly with salt. Place cucumber pieces in a bowl, add salt, and mix until coated. Making it is as simple as it gets — the cucumbers are quick pickled in rice vinegar and flavored deeply with gochugaru, or Korean red-pepper flakes.

As such, it's an excellent alternative to the stuffed cucumber kimchi, oi sobagi (오이 소박이), if you don't want to bother stuffing the cucumbers. Because the cucumbers are cut similar to cubes, this cucumber kimchi is also called oi kkakdugi (오이깍두기), named after cubed radish kimchi — kkakdugi. Cucumber kimchi (Oi Kimchi, 오이 김치) is a popular summer kimchi in Korea. You can have Cucumber Kimchi using 9 ingredients and 12 steps. Here is how you achieve that.

Ingredients of Cucumber Kimchi

1. It's 1 of English Cucumber.
2. It's 1/2 tablespoon of Salt.
3. You need 1 of carrot.
4. You need 1 teaspoon of garlic minced.
5. Prepare 1/4 teaspoon of ginger grated.
6. Prepare 1/2 teaspoon of Sugar.
7. You need 1/2 tablespoon of Fish sauce.
8. Prepare 1/2 tablespoon of Honey.
9. It's 1 of &1/2 Tablespoon Korean Chili powder.

My mom used to make either a quick cucumber kimchi (as seen above) or stuffed cucumber kimchi (oi sobagi, 오이 소박이) every summer. You might be wondering how these two kimchi are different? Essentially, both of them are cucumber kimchi. A highly addictive hot dog condiment, it's best served right away, when the cucumbers are.

Cucumber Kimchi instructions

1. Cut off both ends of the cucumber. Divide the cucumber into 4 pieces, then cross-cut each piece. Remove the centre (the seeds) of the cucumber if it is watery and slimy. Then cut the cucumbers into sticks. You should end up with 5-6cm long cucumber sticks..
2. Put the cucumber into a large bowl then scatter the salt around on top. Gently mix them so that the salt spreads evenly..
3. Put the cucumbers in a strainer to drain excess water. Set it aside for 20 minutes..
4. Julienne the carrots. If you have a vegetable slicer, it would be fast and easy..
5. Mince the garlic as small as possible..
6. Grate the ginger..
7. Put the carrots, garlic and the ginger into a food bag..
8. Then, put the sugar, fish sauce, honey and the chilli powder into the same food bag..
9. Check that the cucumbers are slightly salted (but not too much). If it is too salty, give the cucumbers a quick rinse. If you can’t taste the salt at all, add a bit more salt..
10. Put the cucumbers into the same food bag and mix well..
11. Leave for 20 minutes or more at room temperature, and then the Oi Kimchi’s ready to eat!.
12. Then keep it in the fridge..

Oi Sobagi (cucumber kimchi) is a delicious kimchi with a refreshing taste and crunchy texture. In Korea, Oi Sobagi is more often enjoyed during the spring and summer time when cucumbers are in season. However, you can enjoy it for any meals at any time of the year. My Cucumber Kimchi Salad recipe is very refreshing, well balance of spicy, sweet and tangy! It is a great side dish for Korean BBQ which I always make when I eat Bulgogi (Recipe Here) or other Korean BBQ at home.