Crispy Cucumber Water Kimchi with Beet Broth
Easy Cucumber Water Kimchi Recipe: A Refreshing and Crunchy Dish for Your Holiday Table!
Enjoy this vibrant Beet Cucumber Water Kimchi, a perfect refreshing side dish to complement rich holiday meals. Its crisp texture and tangy-sweet flavor will awaken your palate, while its beautiful color makes it a visually appealing addition to any guest table.
Main Ingredients- 2 cucumbers
- 5 perilla leaves (깻잎)
- 100g radish
- 1/2 red bell pepper
- 1/2 yellow bell pepper
- 5g beet (small piece)
Salting the Cucumbers- 2 Tbsp coarse sea salt
Broth Seasoning- 2 Tbsp anchovy sauce
- 2 Tbsp minced garlic
- 1 Tbsp vinegar
- 1 clove ginger (minced)
- 3 cloves garlic (minced)
- 2 cups water (approx. 400ml)
- 2 Tbsp coarse sea salt
Broth Seasoning- 2 Tbsp anchovy sauce
- 2 Tbsp minced garlic
- 1 Tbsp vinegar
- 1 clove ginger (minced)
- 3 cloves garlic (minced)
- 2 cups water (approx. 400ml)
Cooking Instructions
Step 1
Thoroughly wash the cucumbers, as we will be using the skins. Rub the cucumber surfaces with coarse sea salt to clean them. Then, cut each cucumber into 4 pieces lengthwise. Use chopsticks or a small spoon to gently scoop out and remove the seeds from the center. Removing the seeds makes it easier to fill the cucumber and results in a clearer broth.
Step 2
Place the seeded cucumber pieces in a brine made with 2 Tbsp of coarse sea salt and water, and let them soak for about 10 minutes. Slightly salting the cucumbers helps to draw out moisture, maintaining their crispiness, and allows the seasoning to penetrate better, resulting in a more flavorful kimchi.
Step 3
Julienne the radish to match the length of the cucumber pieces. Cutting them thinly will ensure they blend well with the cucumber for a pleasant texture.
Step 4
Julienne the red and yellow bell peppers to a similar length. If you find the firm ends of the bell peppers are too tough to use, you can save them to add to fried rice later for extra flavor.
Step 5
Wash the perilla leaves, remove the stems, and cut them in half. Cutting them this way will make it easier to wrap the filling ingredients later.
Step 6
In a blender, combine the broth seasoning ingredients: 2 Tbsp minced garlic, 1 minced ginger clove, a small piece of beet, 2 Tbsp anchovy sauce, 1 Tbsp vinegar, and 2 cups (approx. 400ml) of water. Blend until smooth. For a clearer broth, strain the blended mixture through a fine-mesh sieve.
Step 7
Place a portion of the julienned radish and bell peppers onto one perilla leaf. Then, carefully roll them up tightly, creating small wraps.
Step 8
Gently insert these rolled perilla leaf bundles into the hollowed-out cucumber pieces. Once filled, cut the cucumbers into bite-sized pieces. Pieces about 3-4cm long are easy to eat in one bite.
Step 9
Arrange the stuffed cucumber pieces neatly in a kimchi container. Pour the prepared beet water kimchi broth over them, and your refreshing Cucumber Water Kimchi is complete! Refrigerate immediately in a kimchi refrigerator and serve chilled. This kimchi is a fantastic side dish for everyday meals and a delightful addition to special occasion spreads!
