Crispy Cucumber and Chive Kimchi (Spicy Cucumber and Chive Salad)
Summer Delight! Easy Cucumber and Chive Kimchi Recipe with a Refreshing Crunch
Perfect for when you have a lack of appetite! This Cucumber and Chive Kimchi boasts a wonderful harmony of crisp cucumbers and fragrant chives. It’s an absolute delight served over freshly steamed rice, and it also adds a fantastic depth of flavor when used as a topping for bibimbap. Make this simple yet delicious summer side dish, perfect for any occasion, not just special days!
Main Ingredients- 3 Cucumbers
- 250g Chives
- 1/2 Onion
For Washing Cucumbers- 1 Tbsp Coarse Salt
For Salting Cucumbers- 1.5 Tbsp Coarse Salt
Cucumber and Chive Kimchi Seasoning- 4 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Minced Garlic
- 0.5 Tbsp Sugar
- 1 Tbsp Fish Sauce (e.g., anchovy or sand lance)
- 0.5 Tbsp Salted Shrimp (minced)
- 1 Tbsp Toasted Sesame Seeds
- 1 Tbsp Coarse Salt
For Salting Cucumbers- 1.5 Tbsp Coarse Salt
Cucumber and Chive Kimchi Seasoning- 4 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Minced Garlic
- 0.5 Tbsp Sugar
- 1 Tbsp Fish Sauce (e.g., anchovy or sand lance)
- 0.5 Tbsp Salted Shrimp (minced)
- 1 Tbsp Toasted Sesame Seeds
- 4 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Minced Garlic
- 0.5 Tbsp Sugar
- 1 Tbsp Fish Sauce (e.g., anchovy or sand lance)
- 0.5 Tbsp Salted Shrimp (minced)
- 1 Tbsp Toasted Sesame Seeds
Cooking Instructions
Step 1
Thoroughly wash the fresh cucumbers by rubbing them with coarse salt to remove any surface imperfections. This ensures a cleaner taste. Pat them dry, then cut them in half lengthwise, followed by diagonal slices about 0.5 to 1 cm thick. Avoid slicing them too thinly, as this can reduce their satisfying crunch.
Step 2
Place the sliced cucumbers in a bowl and sprinkle with 1.5 tablespoons of coarse salt. Gently mix to coat evenly. Let the cucumbers sit for 30 minutes to salt. This process draws out excess moisture, making them crisper, and helps them absorb the seasoning better later on.
Step 3
After 30 minutes, you’ll notice a significant amount of water has been released from the cucumbers. Rinse them under cold running water two to three times to remove excess saltiness and any bitterness. Crucially, drain them thoroughly in a colander. Leaving water in will dilute the kimchi’s flavor and can make it soggy.
Step 4
Rinse the chives under running water, removing any bruised or yellow leaves. Shake off the excess water, then cut them into 4 to 5 cm lengths. Thinly slice the peeled onion into slivers. Adding thinly sliced onion will impart a subtle sweetness and enhance the overall flavor profile of the kimchi.
Step 5
Combine the drained salted cucumbers, the cut chives, and the sliced onions in a large mixing bowl. Add all the seasoning ingredients: 4 tablespoons of gochugaru, 1 tablespoon of minced garlic, 0.5 tablespoon of sugar, 1 tablespoon of fish sauce, 0.5 tablespoon of minced salted shrimp, and 1 tablespoon of toasted sesame seeds for nutty aroma.
Step 6
Gently toss and mix everything together with your hands, ensuring the seasoning is evenly distributed without clumping. Be careful not to mash the cucumbers; a light touch is key to preserving their crisp texture. Once well combined, your delicious Cucumber and Chive Kimchi is ready! It can be enjoyed immediately, or refrigerated to allow the flavors to meld further for an even richer taste.
