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Cucumber kimchi, known as “Oi Kimchi” in Korean, is a refreshing and vibrant variation of traditional kimchi. Sliced cucumbers are generously coated with a zesty mixture of gochugaru (Korean red pepper flakes), garlic, ginger, fish sauce, and a touch of sugar for balance. Fermentation allows the cucumbers to absorb the bold flavors, resulting in a tangy, spicy pickle. The crispness of the cucumbers contrasts beautifully with the complex, umami-laden marinade. Cucumber kimchi is not only a palate-pleaser on its own but also serves as a versatile side dish. Adding a burst of flavor to meals and a refreshing crunch to Korean dining experiences.
Cucumber Kimchi
This is a stuffed version of cucumber kimchi.
Ingredients
- 9 mini cucumbers
- ¼ cup kosher salt
- 1 cup chopped chives
- 1 cup chopped carrots
- 3 cloves garlic
- ½ onion
- ⅓ cup gochugaru , (Korean chilli flakes)
- 2 tbsp fish sauce
- 1 tbsp rice vinegar
- 1 tbsp sugar
- 1 tbsp sesame seeds
- ½ tbsp sesame oil
Instructions
- Cut your cucumber in an "x" leaving about 1 inch from one side. This will create 4 cucumber components while still being connected. Alternatively, you can just cut cucumbers into desired sizes.9 mini cucumbers
- Heavily season the cucumbers with salt and leave them for 20 minutes.¼ cup kosher salt
- Cut chives into 3 inch segments. Cut carrots into 3 inch matchsticks.1 cup chopped chives, 1 cup chopped carrots
- After 20 minutes, rinse off the cucumbers with water and then pat dry with paper towel.
- Mix together chives, carrots, grated garlic, grated onion, gochugaru, fish sauce, rice vinegar, sugar, sesame seeds, and sesame oil.3 cloves garlic, ½ onion, ⅓ cup gochugaru, 2 tbsp fish sauce, 1 tbsp rice vinegar, 1 tbsp sugar, 1 tbsp sesame seeds, ½ tbsp sesame oil
- Mix well, and form a paste.
- Add this paste to the cucumbers and stuff each one well with the paste.
- Place into a container and enjoy.
