Cucumber Roll Dongchimi
Let’s Make Refreshing Cucumber Roll Dongchimi
I saved this recipe from a TV show and made it for guests, and it was a huge hit! This oil-based roll dongchimi is the perfect partner for rich, greasy dishes. I made it for this year’s Chuseok. It’s a refreshing and beautiful recipe.
Main Ingredients- 3 cucumbers
- 1 yellow bell pepper
- 1 red bell pepper
- 50g Korean celery (minari)
- 1/2 pear
Brine Seasoning- 400ml water
- 1.5 Tbsp salt
- 2 Tbsp sugar
- 2 Tbsp omija syrup (Schisandra berry syrup)
- 100ml pear juice
Curing Brine- 600ml water
- 60ml coarse sea salt (approx. 1/4 cup)
- 400ml water
- 1.5 Tbsp salt
- 2 Tbsp sugar
- 2 Tbsp omija syrup (Schisandra berry syrup)
- 100ml pear juice
Curing Brine- 600ml water
- 60ml coarse sea salt (approx. 1/4 cup)
Cooking Instructions
Step 1
First, wash the cucumbers thoroughly and cut them into three equal pieces. Then, using a small spoon or a thin knife, carefully scoop out the seeds from the center of each cucumber piece. This preparation makes it easier to fill the rolls later and helps maintain the crispness of the dongchimi.
Step 2
Prepare the curing brine by dissolving 60ml of coarse sea salt (about 1/4 cup) in 600ml of clean water. This ratio is approximately 10:1 water to salt. Place the prepared cucumber pieces in the brine and let them cure for about 40 minutes until they are crisp but tender. Be careful not to over-cure them, as they can become too soft.
Step 3
While the cucumbers are curing, let’s prepare the filling ingredients and the omija water. Julienne the yellow and red bell peppers into strips that match the length of the cucumber pieces. Wash the Korean celery (minari) and cut it into 5cm lengths. Peel the sweet pear and cut it into similar-sized strips. These prepared ingredients will be carefully placed inside the cucumber rolls.
Step 4
Now, let’s make the delicious omija water! In a blender, blend 1/4 of a pear with 400ml of fresh water. Strain the mixture to get only the juice. To this pear juice, add 1.5 tablespoons of salt, 2 tablespoons of sugar, and 2 tablespoons of fragrant omija syrup. Stir well until the sugar and salt are completely dissolved. The omija syrup provides a delightful sweet and sour flavor, but feel free to adjust the salt and sugar to your taste. (Tip: If you don’t have omija syrup, you can use homemade omija extract or rehydrate dried omija berries to make your own.)
Step 5
After curing for 40 minutes, do not rinse the cucumbers. Instead, carefully take them out of the brine and stand them upright on a cutting board to drain the excess water completely. This method helps retain the right amount of saltiness and preserves the crisp texture. All the filling ingredients and the flavorful omija water are now ready! (Note: The color of my brine turned out lighter because the omija syrup I used was pale, but this does not affect the taste.)
Step 6
It’s time to carefully fill the prepared cucumber rolls with the ingredients. Nicely layer the bell peppers, minari, and pear strips inside each cucumber piece. Be gentle while filling to ensure the rolls maintain their shape.
Step 7
Now, we’ll slice the filled cucumber rolls into bite-sized pieces. Just like slicing kimbap, cut them uniformly into pieces about 1.5 cm thick. This will reveal the beautiful cross-section of the rolls, making them even more appealing.
Step 8
This is the final step. Carefully place the sliced cucumber rolls into the prepared omija water. Make sure the rolls are submerged in the liquid so that the flavors from the filling ingredients can meld beautifully with the omija water, creating a rich taste. Refrigerate and let it mature for just one day for the best flavor experience.
Step 9
Don’t forget to include the Korean celery (minari) in this cucumber roll dongchimi! The combination of crisp cucumber, fragrant minari, sweet pear, and crunchy bell peppers is truly fantastic. The sweet, sour, and refreshing taste is reminiscent of having a dessert. With its beautiful appearance and delicious flavor, this is a charming recipe that is definitely worth trying!
