Crispy and Refreshing Cucumber Kimchi (Oi Mul Kimchi)
Summer Delight: Making Crispy and Refreshing Cucumber Kimchi
I bought cucumbers on sale and decided to make this wonderfully crisp and refreshing cucumber kimchi. It’s a simple yet delicious recipe that will add a cool touch to your dining table.
Main Ingredients- 10 cucumbers
- 1 small onion
- 1 handful of minari (water parsley)
- 5 red chili peppers
For Brining Cucumbers- 1 cup water
- 1 cup salt
- 1 cup water
- 1 cup salt
Cooking Instructions
Step 1
Gently scrub the cucumbers with a soft brush or scrubber to clean them thoroughly. Ensure all dirt and impurities are removed.
Step 2
Cut the cleaned cucumbers into 4 equal pieces lengthwise. Then, make cross-shaped cuts (like a ‘+’) about two-thirds of the way deep into each piece. This cutting technique allows the seasoning to penetrate well and maintains a crisp texture.
Step 3
In a large bowl, add enough water to fully submerge the cut cucumbers. Dissolve 1 cup of salt completely in the water to create a brine. The brine should taste noticeably salty – this ensures the cucumbers are properly pickled. Taste and adjust if needed.
Step 4
Submerge the cut cucumbers in the prepared brine and let them pickle for about 2 hours. Stir them once or twice during this period to ensure even brining. After 2 hours, lightly rinse the cucumbers under cold running water just once to remove excess salt, then drain them thoroughly. Avoid rinsing too much, as it can wash away the saltiness.
Step 5
Slice the red chili peppers in half lengthwise, remove the seeds, and thinly julienne them. Thinly julienne the onion, not too finely. Wash the minari and cut it into pieces roughly the same length as the julienned onion. These colorful ingredients will add flavor and visual appeal.
Step 6
In a bowl, combine the julienned red chilies, onion, and minari. Add the seasoning ingredients for the filling: anchovy sauce, minced garlic, ginger powder, and stevia sugar. Mix everything well. This mixture will become your delicious kimchi filling.
Step 7
To make the refreshing brine, dissolve the glutinous rice paste (chapssal-pul) through a fine-mesh sieve into 2 liters of purified water, ensuring there are no lumps. Then, add 2 tablespoons of salt and stir well to season the brine. Make sure the brine isn’t too bland.
Step 8
Carefully stuff the kimchi filling you prepared in step 5 into the slits of the drained cucumbers. Gently place small portions of the filling into each cut.
Step 9
Arrange the stuffed cucumbers neatly in your kimchi container, stacking them carefully. Avoid overcrowding to allow the brine to permeate evenly.
Step 10
Finally, gently pour the prepared brine from step 6 over the cucumbers in the container, ensuring they are fully submerged. Let the kimchi sit at room temperature for about 1 day to ferment, then store it in the kimchi refrigerator. Enjoy this crisp and refreshing cucumber kimchi on a hot summer day!
