Soft Eggplant Kimchi & Crispy Cucumber Kimchi
Special Eggplant and Cucumber Kimchi Recipe from Sumi’s Side Dishes
When you lose your appetite, there’s nothing quite like spicy and sour kimchi! This recipe is extra special because you can enjoy both soft eggplant kimchi and crispy cucumber kimchi together. The visually appealing presentation and deep, savory flavor will richly adorn your dining table. The eggplant kimchi, in particular, has a melt-in-your-mouth soft texture with seasoning that seeps in, making it an irresistible rice thief. Paired with refreshing cucumber kimchi, you’ll forget all about the heat! This recipe is surprisingly delicious, so give it a try right now!
Kimchi Ingredients- 5 eggplants
- 5 pickling cucumbers
- 1/3 Tbsp coarse salt
- 300ml water
Kimchi Filling (Inside Ingredients)- 75g green onions
- 75g chives
- 5 Tbsp fermented shrimp brine
- 5 Tbsp red pepper flakes
- 3 Tbsp anchovy sauce
- 1.5 Tbsp sugar
- 2 Tbsp minced garlic
- 1/2 Tbsp minced ginger
- 7 red chili peppers
- 70ml water
- 75g green onions
- 75g chives
- 5 Tbsp fermented shrimp brine
- 5 Tbsp red pepper flakes
- 3 Tbsp anchovy sauce
- 1.5 Tbsp sugar
- 2 Tbsp minced garlic
- 1/2 Tbsp minced ginger
- 7 red chili peppers
- 70ml water
Cooking Instructions
Step 1
First, trim off and discard the stem ends of the eggplants. Then, make cross-shaped cuts about two-thirds of the way down the eggplant, similar to how you would for ‘sobak-i kimchi’ (stuffed kimchi). Make sure the cut parts remain attached at the bottom by about 2cm.
Step 2
Once the steamer is producing plenty of steam, place the prepared eggplants inside, cover with a lid, and steam over high heat for about 3 minutes and 30 seconds to 4 minutes until the eggplants are tender. Be careful not to overcook, as they might become mushy.
Step 3
After steaming, remove the eggplants and let them cool down. Allowing them to cool completely will make it easier to mix the seasoning later.
Step 4
Now it’s time to blanch the cucumbers. Bring water to a boil, add 1/2 Tbsp of coarse salt, and briefly blanch the prepared cucumbers for exactly 10 seconds over high heat. The key is to blanch them quickly to maintain their crispiness.
Step 5
Immediately after blanching, transfer the cucumbers to cold water to cool them down. This process further enhances their crisp texture.
Step 6
Drain the blanched cucumbers, trim off the ends, and cut the main body into 2-3 pieces of bite-sized portions. Cutting them into shorter lengths will help the seasoning penetrate better.
Step 7
Just like the eggplants, make cross-shaped cuts into the sliced cucumbers. The deeper the cuts, the more the seasoning will seep in, resulting in a more flavorful kimchi.
Step 8
Add 2 Tbsp of coarse salt to the cut cucumbers and mix gently. Salting the cucumbers draws out moisture, preserving their crispness. Let them salt for 40 minutes, and it’s recommended to turn them over every 10 minutes for even salting.
Step 9
After 40 minutes, place the salted cucumbers in a colander to drain any excess water thoroughly. If the water is not drained properly, the kimchi might turn out bland.
Step 10
Wash the chives and green onions intended for the kimchi filling, remove excess water, and then chop them into 2cm lengths for easy eating.
Step 11
In a large bowl, combine the chopped chives and green onions, fermented shrimp brine, red pepper flakes, anchovy sauce, sugar, minced garlic, minced ginger, and finely chopped red chili peppers (you can also blend the red chili peppers with 70ml water to make a chili paste). Mix well to create the delicious kimchi filling.
Step 12
Now, carefully stuff the prepared eggplants and cucumbers with a generous amount of the kimchi filling. Make sure to fill the cut slits meticulously so the seasoning distributes evenly.
Step 13
For the cucumber kimchi, after stuffing the filling, lightly coat the outside of the cucumbers with some of the kimchi paste. This helps the seasoning adhere more evenly and results in a richer flavor.
Step 14
Once all the filling is added, mix the remaining seasoning in the bowl with 300ml of water and 1/3 Tbsp of coarse salt to create a seasoned brine. Pour this brine evenly over both the eggplant and cucumber kimchis to make them more moist and flavorful.
Step 15
If you prefer the crisp texture of cucumber kimchi immediately, place it in the refrigerator right after preparation. For eggplant kimchi, let it ferment at room temperature for about half a day to a full day to allow the flavors to meld and soften. After fermentation, store it in the refrigerator to enjoy fresh.
