Crispy Cucumber Kimchi Cubes (Oi Ggakdugi)
How to Make Refreshing and Crunchy Cucumber Kimchi Cubes
Introducing a recipe for refreshing and crunchy Oi Ggakdugi (cubed cucumber kimchi), perfect for the summer season. Made with simple ingredients, it’s easy for anyone to follow and can be enjoyed as a side dish or a staple kimchi. Beat the summer heat with this delightful specialty!
Main Ingredients- 3 cucumbers
- 50g chives
For Salting Cucumbers- 1 Tbsp coarse sea salt
Seasoning Mix- 3 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp salted fermented shrimp (saeujeot), finely minced
- 1 Tbsp fish sauce (myeolchi aekjeot)
- 1 Tbsp minced garlic
- 3 Tbsp plum extract (maesilcheong)
- 1 Tbsp coarse sea salt
Seasoning Mix- 3 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp salted fermented shrimp (saeujeot), finely minced
- 1 Tbsp fish sauce (myeolchi aekjeot)
- 1 Tbsp minced garlic
- 3 Tbsp plum extract (maesilcheong)
Cooking Instructions
Step 1
First, prepare 3 cucumbers and 50g of chives. Wash all ingredients thoroughly and pat them dry.
Step 2
Cut the cucumbers into bite-sized pieces. First, slice them lengthwise into quarters, then cut them into cube shapes like traditional Ggakdugi. Tip: The watery seeds in the center of the cucumber can make the kimchi soggy. For extra crunch, after quartering, you can carefully scoop out the seedy core with a knife before cubing. (However, it’s also fine to proceed without removing the seeds.)
Step 3
Sprinkle 1 tablespoon of coarse sea salt evenly over the cubed cucumbers and let them salt for about 30 minutes. Salting helps to draw out excess moisture, ensuring a crisp texture.
Step 4
While the cucumbers are salting, finely chop the chives into approximately 2-3 cm lengths. This ensures they integrate well into the kimchi.
Step 5
After 30 minutes of salting, you will notice that the cucumbers have released a significant amount of water. This step is crucial for making the cucumbers firm and crunchy.
Step 6
Rinse the salted cucumbers gently under cold running water 1-2 times to remove excess salt. Then, place them in a colander to drain naturally. Thorough draining prevents the kimchi from becoming watery and allows the seasoning to adhere better.
Step 7
Transfer the drained cucumbers to a mixing bowl. Add all the seasoning ingredients: 3 tablespoons of gochugaru, 1 tablespoon of finely minced salted fermented shrimp (saeujeot), 1 tablespoon of fish sauce (myeolchi aekjeot), 1 tablespoon of minced garlic, and 3 tablespoons of plum extract (maesilcheong). Tip: If you prefer a smoother texture without discernible pieces of salted fermented shrimp, mincing them finely before adding is recommended, especially if you plan to eat the kimchi immediately.
Step 8
Gently mix the cucumbers and the seasoning with your hands. Be careful not to mash the cucumbers; a gentle tossing motion is best.
Step 9
Once the seasoning is evenly distributed on the cucumbers, add the chopped chives and gently toss to combine. This is the final step. Tip: It’s generally better to add the chives towards the end rather than mixing them in from the very beginning. This helps to preserve their fresh flavor and crisp texture.
Step 10
Your delicious Oi Ggakdugi is complete! Enjoy its refreshing and crunchy taste. It’s wonderful served immediately, or you can let it ferment slightly in the refrigerator for a deeper flavor.
