Chef Ki Tae-young’s Refreshing and Tangy Cucumber Roll Dongchimi Recipe
Summer Delight! Chef Ki Tae-young’s Cucumber Roll Dongchimi
Try making Chef Ki Tae-young’s special Cucumber Roll Dongchimi, which gained popularity on TV! This dish offers a delightful combination of crisp cucumbers, fresh vegetables, and a sweet and sour dressing, making it a perfect appetite stimulant. Enjoy it chilled for an even more delicious experience. This recipe will add elegance to any special occasion or everyday meal.
Main Ingredients- 2 Cucumbers
- 1/2 Red Bell Pepper
- 1/2 Yellow Bell Pepper
- 1/4 Carrot
- Small amount of Radish
Seasoning & Others- Salt (for brining cucumbers)
- Sugar
- Vinegar
- 3-4 Tbsp Pomegranate Juice (or Omija extract)
- Salt (for brining cucumbers)
- Sugar
- Vinegar
- 3-4 Tbsp Pomegranate Juice (or Omija extract)
Cooking Instructions
Step 1
First, prepare the vegetables that will fill the dongchimi. Wash the red bell pepper, yellow bell pepper, and carrot thoroughly, then julienne them into thin, long strips. They will create beautiful, jewel-like colors.
Step 2
Prepare the star of the dish: the cucumbers. Wash them under running water and then carefully scoop out the seeds using a spoon or skewer. Be careful not to scoop too deep, creating a hollow center.
Step 3
Cut the hollowed cucumbers into three equal long pieces. (Chef Ki Tae-young’s tip: Cutting each cucumber into 3 pieces makes stuffing easier!) Place these cut cucumber pieces in saltwater (water with a pinch of salt) for about 1 hour to brine. This step helps the cucumbers maintain their crisp texture and absorb the dressing later.
Step 4
After 1 hour, rinse the brined cucumbers under cold water and drain them. Then, carefully stuff the julienned bell peppers and carrots into the hollowed centers of the cucumbers. Pack them in nicely so the colorful vegetables fill the cucumber rolls.
Step 5
Now, let’s make the delicious dressing that will define the dongchimi’s flavor. If you have Omija extract, that’s great, but pomegranate juice works wonderfully as a tangy and sweet substitute! In a bowl, combine sugar, vinegar, and pomegranate juice (or Omija extract), mixing well to create the dressing. Adjust the seasoning to your taste.
Step 6
Cut the cucumber rolls, now filled with vegetables, into bite-sized pieces. This makes them easy to plate and eat. The combination of crisp cucumber and vibrant vegetables is already exciting!
Step 7
Finally, let’s utilize any leftover radish and carrot from the refrigerator. Use cookie cutters to create pretty shapes for a visually appealing dongchimi. Place the finished cucumber roll dongchimi in an airtight container and let it mature in the refrigerator for at least two days. This allows the flavors to meld, resulting in a deeper, more refreshing taste. Enjoy this cool dish on a hot summer day!
