Crispy and Refreshing Spring Cucumber Kimchi Recipe
A Hot Seller! Easy Spring Cucumber Kimchi That Will Make You Want More Rice
This is Spring Cucumber Kimchi, easy to make but incredibly delicious. Its crisp texture and sweet-and-sour flavor will make you devour a bowl of rice in no time. Perfect as a summer side dish or a staple banchan, here’s a recipe for cucumber kimchi you’ll love.
Main Ingredients
- 3 cucumbers
- 1/2 onion
- 1/2 stalk scallions (or white part of leek)
Cooking Instructions
Step 1
Wash the cucumbers thoroughly. Trim off the ends and peel them partially using a peeler, or leave the skin on for extra crispness. (Leaving the skin on can enhance the crunchy texture.)
Step 2
Cut the cucumbers into pieces about the thickness of chopsticks. To make cutting easier and prevent full separation, place a chopstick alongside the cucumber as you slice. Aim for quarters or sixths, similar to the photo. Cut the cucumber on the opposite side in the same manner. This method ensures the seasoning penetrates deeply, making the kimchi more flavorful.
Step 3
Place the cut cucumbers in a bowl and sprinkle with 5 Tbsp of coarse sea salt. Mix well and let them salt for 15 minutes. The cucumbers are properly salted when they become limp and translucent. After salting, rinse the cucumbers thoroughly under cold running water to remove excess salt. Drain them completely in a colander. Insufficient draining can lead to watery and bland kimchi.
Step 4
In a separate bowl, combine the drained cucumbers with thinly sliced onion and chopped scallions (or leek whites). Add the fish sauce, minced garlic, plum extract, salted shrimp, and red pepper flakes. Gently mix everything together until the seasoning evenly coats the cucumbers. Avoid overmixing, which can make the cucumbers mushy. Finally, sprinkle generously with sesame seeds. Your delicious Spring Cucumber Kimchi is ready! It can be enjoyed immediately or chilled in the refrigerator.
