Crispy and Delicious Cucumber Kimchi Recipe
Summer’s Best Side Dish: Easy Recipe for Crunchy Cucumber Kimchi
Introducing a refreshingly crisp and cool cucumber kimchi, perfect for those hot summer days when your appetite wanes. This delightful kimchi has a magical charm that will have you finishing a bowl of rice in no time. Let’s make it together!
Main Ingredients- 7 cucumbers
- Coarse salt (for washing and pickling cucumbers)
- Water (for cooking glutinous rice paste)
Cooking Instructions
Step 1
I’m going to guide you through making delicious, crunchy cucumber kimchi, a simple yet essential dish for your summer table. Follow this recipe, and anyone can achieve a perfect result.
Step 2
First, thoroughly wash the fresh cucumbers by rubbing them with coarse salt. Cut the cleaned cucumbers into appropriate lengths of about 3-4 cm. Make deep cross-shaped cuts into the cut ends of the cucumbers. These cuts will help the seasoning penetrate deeply for a richer flavor. Sprinkle coarse salt over the cut cucumbers and let them pickle for at least 1 hour, or until they become pliable.
Step 3
While the cucumbers are pickling, it’s time to prepare the glutinous rice paste, which is the base for our delicious seasoning. In a pot, combine 2 tablespoons of glutinous rice flour with 1 cup of water. Whisk well to dissolve any lumps, then cook over low heat, stirring constantly, until it thickens. Once it reaches a thick consistency, remove from heat and let it cool completely. The glutinous rice paste helps bind the seasoning ingredients together and prevents the kimchi from becoming watery.
Step 4
Now, let’s prepare the vegetables that will add flavor to our cucumber kimchi. Thinly slice 1 onion to be mixed with the seasoning. If you have chives, wash them and cut them into 3-4 cm lengths to add a fragrant touch.
Step 5
In a bowl, combine the cooled glutinous rice paste with 2 tablespoons of fish sauce, 3 tablespoons of red pepper flakes, 2 teaspoons of sugar, 1 tablespoon of vinegar, and 1 tablespoon of minced garlic. Mix well to create the seasoning paste. Taste a pickled cucumber; if it’s too bland, add a little salt to the seasoning paste to adjust the flavor. Rinse the pickled cucumbers lightly in cold water to remove excess salt, drain them thoroughly, and then carefully stuff the prepared seasoning mixture into the cross-shaped cuts. Press the filling in firmly to prevent it from falling out.
Step 6
Your crispy and refreshing cucumber kimchi, also known as Oi Sobagi, is now ready! It’s delicious to eat immediately, but for an even deeper flavor, let it refrigerate and ferment for about a day. This kimchi is a perfect side dish for rice or a wonderful topping for cold noodles. Enjoy your delicious creation!
