Crispy Cucumber Kimchi (Oi Buchu Kimchi)
How to Make Refreshing Cucumber Kimchi: The Secret is Vinegar!
This crispy and refreshing cucumber kimchi is a perfect appetite-booster, especially on hot days! It’s a simple yet delicious way to enjoy the delightful crunch of cucumbers combined with the aromatic flavor of chives. Instead of stuffing the cucumbers like ‘oi sobagi’ (stuffed cucumbers), we’ll chop them into bite-sized pieces for easy mixing. I’ll also share a secret tip using vinegar to keep the kimchi wonderfully crisp for a long time!
Ingredients- 5 cucumbers
- 1/2 bunch chives
- 5 Tbsp red pepper flakes (gochugaru)
- 2 Tbsp plum extract (maesil cheong)
- 2 Tbsp minced garlic
- 1/4 carrot
- 3 Tbsp fish sauce (anchovy or sand lance)
- 5 Tbsp coarse salt
Cooking Instructions
Step 1
Today, we’re making a delightful ‘Oi Kimchi,’ which can also be called ‘Oi Buchu Kimchi’ (cucumber and chive kimchi). While you could make it like ‘oi sobagi’ (stuffed cucumber kimchi), this recipe involves chopping the cucumbers into easy-to-eat pieces for a quick mix. It’s a fantastic combination of crunchy cucumbers and fragrant chives, perfect as a side dish for rice or to accompany noodle dishes.
Step 2
First, wash your cucumbers thoroughly. For this kimchi, we won’t be pre-salting them. Cut the cucumbers into bite-sized pieces, about 2cm thick, and then halve or quarter them. (Feel free to adjust the size to your preference!) In a bowl with the cut cucumbers, add the finely julienned carrot and minced garlic. Then, add the fish sauce, plum extract, red pepper flakes, and coarse salt. Gently mix everything together to ensure the seasoning coats the cucumber pieces evenly.
Step 3
This next step is the key to achieving that amazing crispiness! Add vinegar now. The vinegar not only provides a tangy and sweet flavor profile from the start but also plays a crucial role in preventing the cucumbers from becoming soggy over time, ensuring they remain delightfully crunchy until the very last bite. Adjust the amount of vinegar to your preferred level of tanginess.
Step 4
Finally, add the freshly washed and chopped chives. Gently toss everything together until well combined, and your delicious cucumber kimchi is ready! Unlike the traditional ‘oi sobagi’ where you prepare a separate filling, this method is incredibly simple and yields fantastic results. Make sure to mix thoroughly so the seasoning reaches all parts of the cucumber. (Although this recipe is similar to ‘oi sobagi,’ calling it ‘Oi Buchu Kimchi’ is perfectly fitting!)
Step 5
This finished cucumber kimchi is a wonderful accompaniment to a warm bowl of rice, truly reviving your appetite. It’s also incredibly delicious when served alongside noodle dishes like cold noodles (naengmyeon) or spicy mixed noodles (bibim guksu). It’s a versatile and irresistible side dish that belongs on any Korean table.
Step 6
Congratulations! You’ve successfully made a delicious cucumber kimchi that stays wonderfully crisp from the first bite to the last. This recipe is so easy that anyone can make it. Now you can enjoy fresh and flavorful homemade cucumber kimchi anytime!
