Recipe: Delicious Korean-Style Cucumber Kimchi

Korean-Style Cucumber Kimchi. Recipe: Cucumber kimchi Summary: Cucumber kimchi is one of favorite summer side dish. You can enjoy fresh cucumber flavour as well as tangy taste of kimchi. Place in a medium bowl and mix thoroughly with salt.

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. You can have Korean-Style Cucumber Kimchi using 14 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Korean-Style Cucumber Kimchi

1. Prepare of Cucumbers.
2. You need of Chinese chives.
3. It's of Carrot.
4. You need of ★ Japanese leek (finely chopped).
5. Prepare of ★ Garlic (grated).
6. Prepare of ★ Ginger (grated).
7. You need of ★ Dried red chilli flakes.
8. It's of ★ Salt.
9. You need of ★ Dashi stock.
10. Prepare of -1 1/2 tablespoons ★ Oligosaccharide sweetener.
11. Prepare of ★ Sesame seeds.
12. You need of ★ Fish sauce.
13. It's of ◇ Hot water.
14. Prepare of ◇ Salt.

Traditionally, cucumbers are stuffed with garlic chives and seasoning, which is. As mentioned in the stuffed cucumber kimchi recipe, use Korean cucumbers if available. Otherwise, use a thin-skinned variety with crisp flesh and small seeds such as Kirby, Persian, Japanese, or English cucumbers. If you have a choice, select cucumbers that are firm and slender.

Korean-Style Cucumber Kimchi step by step

1. Wash the cucumbers well with salt and water, and cut into 4-5 cm lengths. Cut a cross into each of the pieces, leaving 1 cm at the end..
2. Mix the ◇ ingredients until dissolved. Put the sliced cucumbers in and marinate for about 40 minutes. (Marinating in hot water gives the cucumber a firm texture.).
3. Cut the Chinese chives into 3-4 cm length and julienne the carrots. Mix the ★ ingredients and add the chives and carrots..
4. Wash the marinated cucumbers in water, and mix into the rest of the ingredients..
5. Stuff the carrots and Japanese leeks into the cross of the cucumbers, and it's done!!.

Thicker cucumbers tend to have more seeds and softer flesh. However, as good as pickled cucumbers are, any good/creative cook will admit that there's always room for a little variety. This recipe demonstrates how ordinary pickled cucumber can be beautifully reinvented Korean style. Still crisp and sour but with a fiery edge that both ordinary pickle and kimchi fans will love. Thick slices of cucumber are massaged with salt, sugar, and gochugaru (Korean chili flakes) to season them and draw out the vegetable's natural moisture content.