Crispy Summer Delight: Easy Cucumber Kimchi
Simpler than Sobak-i: Quick and Refreshing Cucumber Kimchi
Introducing a recipe for cucumber kimchi that will awaken your appetite with its cool, crisp texture on a hot summer day. Unlike the often cumbersome Sobak-i, this version is incredibly easy to make by simply cutting the cucumbers and tossing them with seasonings. It’s the perfect summer kimchi, preserving the fresh crunch of the cucumbers with minimal fuss. Add a refreshing touch to your dining table!
Main Ingredients- 5 Korean cucumbers (choose firm, fresh ones)
- 1/4 carrot (for color)
- 1/2 onion (for sweetness and flavor)
- 1 handful of chives (for aromatic flavor)
- 1/2 cup coarse salt (for brining cucumbers)
- 1 liter water (for brining cucumbers)
Seasoning Ingredients- 2 Tbsp tuna extract (for umami)
- 2 Tbsp anchovy sauce (for depth of flavor)
- 1 Tbsp salted shrimp (minced finely)
- 4 Tbsp red chili flakes (adjust to your spice preference)
- 2 Tbsp minced garlic
- 1 tsp minced ginger
- 1 Tbsp sugar (for sweetness and flavor balance)
- 2 Tbsp tuna extract (for umami)
- 2 Tbsp anchovy sauce (for depth of flavor)
- 1 Tbsp salted shrimp (minced finely)
- 4 Tbsp red chili flakes (adjust to your spice preference)
- 2 Tbsp minced garlic
- 1 tsp minced ginger
- 1 Tbsp sugar (for sweetness and flavor balance)
Cooking Instructions
Step 1
Thoroughly washing the cucumbers is key. Rubbing them with coarse salt helps remove impurities and any prickly bits from the skin. Rinse them well under running water.
Step 2
Use the back of your knife to gently scrape off any rough spines or bumpy parts on the cucumbers. Then, cut each cucumber lengthwise into four pieces, and further cut these into about 5cm (2-inch) lengths. This shape allows the seasoning to penetrate evenly.
Step 3
In a pot, combine 1 liter of water and 1/2 cup of coarse salt. Stir well to dissolve the salt and bring it to a boil over high heat.
Step 4
Pour the boiling saltwater over the prepared cucumber pieces. Let them brine for about 30 minutes, or until the cucumbers are slightly softened and bendable. This process helps the cucumbers retain their crispness while absorbing flavor. Be careful not to over-brine, as they can become mushy.
Step 5
Now, let’s prepare the other vegetables. 1. Peel and thinly slice the half onion into strips about 3cm (1.2 inches) long. 2. Julienne the carrot into similarly sized strips. 3. Wash the chives and cut them into 3cm (1.2 inches) lengths. Your vegetable prep is now complete.
Step 6
Let’s make the delicious kimchi seasoning! In a bowl, combine 2 Tbsp tuna extract, 2 Tbsp anchovy sauce, 1 Tbsp finely minced salted shrimp, 4 Tbsp red chili flakes, 2 Tbsp minced garlic, 1 tsp minced ginger, and 1 Tbsp sugar. Mix everything thoroughly with a spoon or spatula until well combined and no lumps remain.
Step 7
It’s crucial to drain the brined cucumbers completely. Place them in a colander to let all excess water drip away. Remaining moisture can make the kimchi watery and affect its texture. You can gently press them with your hands to remove more water.
Step 8
In a large mixing bowl, add the prepared kimchi seasoning first. Then, add all the sliced onion, carrot, and chives. Gently toss these ingredients together to combine them with the seasoning.
Step 9
Carefully add the drained cucumber pieces to the bowl containing the seasoning and vegetables.
Step 10
Now it’s time to mix everything together! Gently toss the cucumbers, vegetables, and seasoning, ensuring that every piece is evenly coated. Be careful not to mix too vigorously, as this can break down the cucumbers and reduce their crispness.
Step 11
The finished cucumber kimchi can be enjoyed immediately, but for a deeper flavor, transfer it to an airtight container and let it rest in the refrigerator for about a day. Store it chilled and enjoy! If you’re eager to taste it right away, simply serve the desired amount.
