Cucumber and Chive Kimchi (Quick & Easy Kkakdugi Style)
Summer Delight! Crispy and Refreshing Cucumber and Chive Kimchi Recipe
Introducing a simple and refreshing Cucumber and Chive Kimchi recipe, perfect for those hot summer days when your appetite might be a bit sluggish. This dish is lightly seasoned, much like a fresh salad (geotjeori), making it an excellent side dish for rice or a delightful accompaniment to grilled meats. Its ease of preparation, without requiring complex fermentation or lots of seafood sauce, makes it even more appealing.
Main Ingredients
- 2 cucumbers
- Coarse salt (for pickling cucumbers)
- 1 Tbsp fine sea salt
- 1 Tbsp sugar
- 1 bunch chives (generous portion)
- A pinch of toasted sesame seeds
Seasoning Ingredients
- 2 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp anchovy fish sauce
- 1 Tbsp plum extract (maesil syrup)
- 0.5 Tbsp minced garlic
- 0.3 Tbsp ginger powder (or a little minced fresh ginger)
- 2 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp anchovy fish sauce
- 1 Tbsp plum extract (maesil syrup)
- 0.5 Tbsp minced garlic
- 0.3 Tbsp ginger powder (or a little minced fresh ginger)
Cooking Instructions
Step 1
First, prepare the 2 cucumbers. Wash them thoroughly under running water, using coarse salt to scrub the skin. This helps to clean them effectively. Once washed, cut the cucumbers in half lengthwise, and then into bite-sized pieces.
Step 2
Place the prepared cucumber pieces into a mixing bowl. Now, we’ll begin the pickling process. Add 1 tablespoon of fine sea salt to the cucumbers.
Step 3
Next, add 1 tablespoon of sugar. Mix everything well to ensure the salt and sugar are evenly distributed. Let the cucumbers sit and pickle for about 30 minutes, allowing them to soften slightly and release some of their water. Stirring them once halfway through will help them pickle more evenly.
Step 4
While the cucumbers are pickling, let’s prepare the star of our kimchi: the chives, and the flavorful seasoning. It’s best to start this step when the cucumbers are nearing the end of their 30-minute pickling time, so everything is ready at the same time. Wash the chives thoroughly and prepare about one generous handful. Cut them into segments about two finger-widths long for a pleasant bite.
Step 5
Don’t discard all the liquid from the pickled cucumbers. Reserve a small amount of the briny liquid in the bowl. This will form the base of our seasoning. Add the ginger component here. Use 0.3 tablespoons of ginger powder, or if you prefer fresh ginger, mince a small amount finely and add it.
Step 6
Next, add 0.5 tablespoons of minced garlic. This amount of seasoning is designed for the 2 cucumbers we’re using.
Step 7
To add a rich umami flavor, incorporate 2 tablespoons of anchovy fish sauce.
Step 8
Follow this with 1 tablespoon of plum extract (maesil syrup) for a touch of sweetness and depth.
Step 9
Finally, add 2 tablespoons of gochugaru (Korean chili flakes) and mix all the seasoning ingredients together until well combined, creating a vibrant and delicious seasoning paste. You can adjust the amount of gochugaru to your preference for spice level.
Step 10
Now, drain the excess liquid from the pickled cucumbers, leaving just a little moisture. Add the drained cucumbers to a clean mixing bowl. Scatter the chopped chives over the cucumbers.
Step 11
Pour all the prepared seasoning paste over the cucumbers and chives. Gently toss everything together to coat. Be careful not to mix too vigorously, as this can bruise the chives and make them lose their fresh flavor and crispness. Taste the mixture and adjust the seasoning if needed, adding a tiny bit more salt if it’s not salty enough. Once the taste is perfect, sprinkle with toasted sesame seeds for the final touch. Your delicious Cucumber and Chive Kimchi is now ready!
Step 12
Serve your freshly made Cucumber and Chive Kimchi on a plate and enjoy! Because it’s made like a fresh salad (geotjeori), it pairs wonderfully with hearty meat dishes, adding a refreshing counterpoint.
