Crisp & Fresh Cucumber Kimchi (Oi Geotjeori) Recipe
How to Make Quick and Easy Fresh Cucumber Kimchi to Awaken Your Appetite
As the season for tender, sweet cucumbers arrives, delight your palate with this refreshing cucumber kimchi! Rich in hydration, cucumbers are excellent for quenching thirst and offer a satisfying crunch, making them a perfect side dish. While stuffed cucumber kimchi (Oisobagi) looks impressive and is made with care, it can feel a bit daunting for a two-person household. In such cases, this quick ‘geotjeori’ (fresh kimchi) is ideal. Simply chop cucumbers into bite-sized pieces and toss them with kimchi seasoning for an instant, flavorful side. You can easily make 2-3 portions at a time, enjoying them at their freshest. The refreshing taste and crisp texture of this cucumber kimchi are perfect for revitalizing your senses on a languid spring day, bringing a sense of freshness to both your meal and your mood.
Main Ingredients- 3 cucumbers
- 1/2 white part of a large green onion (or 2 stalks of scallions)
- 2 Tbsp red chili powder (gochugaru)
- A little sesame seeds
For Salting Cucumbers- 1/2 Tbsp coarse sea salt
Blended Kimchi Seasoning- 2 Tbsp Sae Hyo Crab Roe Extract (fish sauce)
- 1/2 Tbsp fermented shrimp paste
- 2 Tbsp pear juice drink
- 1/4 onion
- 2 cloves garlic
- 1/3 clove ginger
- 1/2 Tbsp coarse sea salt
Blended Kimchi Seasoning- 2 Tbsp Sae Hyo Crab Roe Extract (fish sauce)
- 1/2 Tbsp fermented shrimp paste
- 2 Tbsp pear juice drink
- 1/4 onion
- 2 cloves garlic
- 1/3 clove ginger
Cooking Instructions
Step 1
Wash the cucumbers thoroughly. Cut them in half lengthwise, then slice into approximately 0.5cm thick pieces. Slicing them too thinly can make them mushy, so maintaining a moderate thickness is key for a good texture.
Step 2
Place the sliced cucumbers in a bowl. Add 1/2 tablespoon of coarse sea salt. Using coarse salt helps effectively draw out moisture from the cucumbers.
Step 3
Gently mix the cucumbers with the salt, ensuring each piece is coated. Let them sit for about 30 minutes to salt. Stir them once halfway through to ensure even salting. This process helps retain the cucumber’s crispness.
Step 4
For this recipe, we’re using Sae Hyo Crab Roe Extract, a readily available fish sauce at most supermarkets. Its high crab content adds a deep, savory umami flavor. (Image source: Naver)
Step 5
In a blender, combine the pear juice drink, onion, garlic, ginger, fermented shrimp paste, and crab roe extract. Blend until smooth. This ensures all the seasoning ingredients are well combined and their flavors meld beautifully.
Step 6
Add 2 tablespoons of red chili powder (gochugaru) to the blended seasoning mixture. Let it sit for a few minutes to allow the chili powder to bloom. This step not only deepens the color but also enhances the chili’s flavor and prevents clumps.
Step 7
After 30 minutes of salting, rinse the cucumbers lightly under running water to remove excess salt. Avoid washing too vigorously, as this can diminish the cucumbers’ natural flavor.
Step 8
Drain the cucumbers in a colander. Gently press them with your hands or gather them in your palms and squeeze out excess water. Removing as much water as possible is crucial to prevent the kimchi from becoming watery and dilute.
Step 9
Finely chop the white parts of the large green onion. The white sections are sweeter and more aromatic, contributing significantly to the flavor of the geotjeori.
Step 10
Transfer the drained cucumbers to a bowl. Add the chopped white parts of the green onion.
Step 11
Add the prepared kimchi seasoning (including the bloomed chili powder) and a sprinkle of sesame seeds. Gently toss everything together until well combined. Ensure the seasoning evenly coats all the ingredients. This fresh cucumber kimchi is best enjoyed immediately for its crispest texture and vibrant flavor.
