Crispy Onion and Cucumber Kimchi (Geotjeori Style)
Say Goodbye to Cabbage Woes! Easy Kimchi with Fresh Cucumbers and Sweet Onions
Instead of expensive and hard-to-find cabbage, here’s a recipe for a delightful kimchi made with the crispiness of cucumbers and the sweetness of onions, prepared quickly like a fresh salad kimchi (Geotjeori). This Onion Cucumber Kimchi is perfect to enjoy immediately after making, acting as a fantastic side dish that stimulates your appetite!
Main Ingredients- 15 Korean cucumbers (select fresh and firm ones)
- 3-4 medium onions
- 2 Tbsp coarse salt (for salting cucumbers)
- 1 Tbsp coarse salt (for salting onions)
Seasoning Ingredients- 4-5 Tbsp gochugaru (Korean chili flakes; adjust to your spice preference)
- 2 Tbsp minced garlic (freshly minced garlic adds more flavor)
- 4 Tbsp fish sauce (anchovy or sand lance flavor)
- 1-2 Tbsp salted anchovy juice (for a deeper umami taste)
- 2 Tbsp sugar (adjust sweetness to your liking)
- 2 Tbsp toasted sesame seeds (for nutty aroma)
- 4-5 Tbsp gochugaru (Korean chili flakes; adjust to your spice preference)
- 2 Tbsp minced garlic (freshly minced garlic adds more flavor)
- 4 Tbsp fish sauce (anchovy or sand lance flavor)
- 1-2 Tbsp salted anchovy juice (for a deeper umami taste)
- 2 Tbsp sugar (adjust sweetness to your liking)
- 2 Tbsp toasted sesame seeds (for nutty aroma)
Cooking Instructions
Step 1
Wash the Korean cucumbers thoroughly under running water. Gently rub them with a soft cloth or a clean scrubber to remove any dirt or debris.
Step 2
Cut each cucumber lengthwise into four pieces. Then, carefully slice out the soft, seedy core from each piece. While edible, removing the seeds helps prevent the kimchi from becoming watery and mushy too quickly, ensuring a crispier texture.
Step 3
Cut the prepared cucumber pieces into bite-sized portions, about 2-3 cm long. Cutting them too small might reduce the satisfying crunch.
Step 4
Sprinkle 2 tablespoons of coarse salt over the cut cucumbers and gently toss to combine. Let them sit for about 20-30 minutes to pickle. This process draws out excess water, making the cucumbers crisper.
Step 5
Peel and wash the onions, then cut them into bite-sized pieces similar to the cucumbers. Gently separate any layers that are stuck together. Sprinkle 1 tablespoon of coarse salt and let them pickle for about 10 minutes. Salting for too long might diminish the natural sweetness of the onions.
Step 6
Now, let’s prepare the delicious seasoning! In a bowl, combine gochugaru, minced garlic, fish sauce, salted anchovy juice, sugar, and toasted sesame seeds. Mix them well. You can adjust the amount of sugar according to your personal preference for sweetness.
Step 7
After salting for 20-30 minutes, lightly rinse the cucumbers under cold running water to remove excess salt and drain them thoroughly. Be careful not to rinse too much, as it can wash away the flavor. For the onions, simply place them in a colander to drain any excess liquid; do not rinse them.
Step 8
Add the drained cucumbers and onions to the bowl with the prepared seasoning. Gently mix everything together, ensuring the seasoning coats all the pieces evenly. A good tip for seasoning is to add about half of the seasoning mixture first, mix, taste, and then add more as needed to achieve your desired flavor and saltiness.
Step 9
When the Onion Cucumber Kimchi is freshly mixed, it might taste a bit saltier than desired. However, after 2-3 hours, the cucumbers and onions will release their natural juices, balancing the flavors and creating a perfectly seasoned kimchi. You can enjoy it immediately, or refrigerate it for a refreshingly cool taste!
