Cucumber Kimchi (Oi Kimchi)
🇰🇷 South Korea
Ingredients
- 1.5 pounds cucumbers (Korean or Kirby pickling cucumbers)
- 1 tablespoon coarse sea salt (less if using fine salt)
- 2 to 3 ounces garlic chives, or scallions
- 1/4 medium onion, thinly sliced
- 2 to 3 tablespoons gochugaru (Korean red chili pepper flakes)
- 1 tablespoon fish sauce
- 1 tablespoon salted fermented shrimp (saeujeot), or more fish sauce
- 1 tablespoon minced garlic
- 1/2 teaspoon grated ginger
- 2 to 3 teaspoons sugar or 2 tablespoons Korean plum syrup (maesilcheong)
- 1 teaspoon roasted sesame seeds (optional)
Steps
- Cut cucumbers in half lengthwise, then in half again lengthwise, and dice into 1 to 1.5 inch pieces.
- Sprinkle salt evenly over the cucumber pieces and let sit for about 30 minutes.
- Drain the cucumbers well in a strainer to remove released water; do not rinse.
- Cut garlic chives into 1.5 inch pieces and thinly slice the onion.
- Add the onion, garlic chives, and all remaining ingredients to the salted cucumbers.
- Toss everything together until the cucumbers are well coated with the seasoning; the mixture will look dry at first but will release moisture as it sits.
Notes
Best served fresh, as this is a quick, unfermented kimchi meant to be eaten soon after making.
Source: www.koreanbapsang.com