Cucumber Kimchi Recipe Overnight Recipe Recipe Cards

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CUCUMBER KIMCHI (OI SOBAEGI)



Cucumber Kimchi (Oi Sobaegi) image

Great dish. I had it while I was in Korea and had to bring it back with me; the recipe that is. The dish is ready after 30 minutes, but the cucumbers become infused with more flavor after 12 to 24 hours.

Provided by Eric Bazemore-Gardner

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time 1h10m

Yield 6

Number Of Ingredients 10

1 English cucumber
1 teaspoon kosher salt
2 scallions, white and light green parts only, finely chopped
2 tablespoons rice vinegar
2 cloves garlic, finely chopped
¼ inch piece fresh ginger, finely chopped
1 tablespoon hot chile oil
1 tablespoon Korean chile powder
1 teaspoon white sugar
½ teaspoon fish sauce

Steps:

  • Cut cucumber into 4-inch pieces and cut each piece into quarters. Place cucumber pieces in a bowl, add salt, and mix until coated. Let cucumbers stand at room temperature until liquid has been extracted, about 30 minutes; drain.
  • Combine scallions, vinegar, garlic, ginger, chile oil, Korean chile powder, sugar, and fish sauce in a non-reactive bowl.
  • Stir cucumbers into the vinegar mixture; cover bowl with plastic wrap. Refrigerate cucumber mixture until chilled and flavors have blended, at least 30 minutes.

Nutrition Facts : Calories 33.5 calories, Carbohydrate 3.9 g, Fat 2.1 g, Fiber 0.8 g, Protein 0.6 g, SaturatedFat 0.3 g, Sodium 365.7 mg, Sugar 1.7 g

QUICK CUCUMBER KIMCHI



Quick Cucumber Kimchi image

While slowly fermented cabbage and pungent garlic are the ingredients most people associate with kimchi, there are dozens and dozens of other versions of Korea's national dish, featuring all manner of vegetables, such as these quickly pickled cucumbers with just a trace of garlic.

Categories     Dinner

Time 40m

Yield 6 servings, 1/4 cup each

Number Of Ingredients 9

2 pickling cucumbers
1 teaspoon kosher salt
2 cloves garlic
2 scallions
1 1/4-inch piece fresh ginger
2 tablespoons rice vinegar
1 tablespoon Korean chile powder
2 teaspoons sugar
1/2 teaspoon fish sauce

Steps:

  • Cut cucumbers in half lengthwise and then crosswise into 1/8-inch-thick half moons. Place in a medium bowl and mix thoroughly with salt. Let stand at room temperature for about 30 minutes.
  • Meanwhile, combine garlic, scallions, ginger, vinegar, chile powder, sugar and fish sauce in a medium nonreactive bowl (see Tip).
  • Drain the cucumbers (discard the liquid). Stir the cucumbers into the vinegar mixture Cover and refrigerate for 12 to 24 hours before serving.

Nutrition Facts : Calories 28 calories, Fat 0 g, SaturatedFat 0 g, Cholesterol 0 mg, Carbohydrate 7 g, Protein 10 g, Sodium 281 mg, Sugar 5 g

CUCUMBER KIMCHI (OI KIMCHI)



Cucumber Kimchi (Oi Kimchi) image

Korean cucumber kimchi recipe. Learn how to make quick and easy cucumber kimchi (oi kimchi)

Provided by Sue | My Korean Kitchen

Categories     Side dishes

Time 30m

Number Of Ingredients 11

3 Lebanese cucumbers ((450 g / 1 pound), other cucumber suitable for pickling is ok to use, rinsed)
1 Tbsp coarse sea salt
50 g carrots ((1.7 ounces), julienned (optional))
20 g garlic chives (or chives (0.7 ounces), chopped in same length as the cucumber (optional))
2 Tbsp gochugaru ((korean chili flakes))
1 Tbsp minced garlic
1 Tbsp grated red apple (or asian pear)
1 Tbsp honey (or sugar)
1/2 Tbsp saeujeot ((Korean salted shrimp), minced (if you don't have this add more fish sauce below))
1/2 tsp Korean fish sauce
1/2 tsp minced ginger

Steps:

  • Cut off both ends of the cucumber. Divide the cucumber into 3 pieces then cross cut each piece length ways. You should end up with 4 to 5 cm (1.5 inch) length cucumber pieces. Put the cucumber into a large bowl then scatter the coarse sea salt around on top. Gently mix them so that the cucumber gets pickled evenly. Set it aside for 20 minutes.
  • Gently brush off the salt from the cucumber then transfer the cucumber into a clean bowl. Pour in the kimchi sauce then mix them gently. (If using) Add the carrots and garlic chives then mix with the rest again. Transfer into a glass container and cover.
  • Keep it at room temperature for about 12 to 18 hours then move it to the fridge. Serve once chilled.

Nutrition Facts : Calories 42 kcal, Carbohydrate 8 g, Protein 1 g, Sodium 1249 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving

CHINESE-KOREAN CUCUMBER KIMCHI



Chinese-Korean Cucumber Kimchi image

Delicious and easy Korean-style refrigerator pickles with a bit of Chinese flair! It goes very well with Korean BBQ dishes.

Provided by Helena C

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time 3h

Yield 10

Number Of Ingredients 10

5 cucumbers, peeled and cut into 1/2 x1 1/2 inch sticks
½ cup sea salt
½ cup white sugar
½ cup white vinegar
1 cup water
2 tablespoons chili bean sauce (toban djan)
1 tablespoon hot chili oil
2 (4 inch) fresh hot red chile peppers, sliced
1 small onion, sliced
5 cloves garlic, sliced and crushed

Steps:

  • Mix the cucumbers and sea salt together in a bowl, let stand for 30 minutes to let the cucumbers soften. Drain, and rinse with fresh water.
  • While the cucumbers are standing in salt, whisk together the sugar, vinegar, and water in a saucepan; bring to a boil. Reduce heat, and stir in the chili bean sauce and hot chili oil.
  • Mix the cucumbers with sliced chiles, onion, and garlic in a heatproof airtight container, and pour the hot vinegar mixture over the vegetables. Cover and refrigerate for 2 to 3 hours to blend the flavors. Serve chilled.

Nutrition Facts : Calories 80.2 calories, Carbohydrate 17.4 g, Fat 1.3 g, Fiber 0.9 g, Protein 1.8 g, SaturatedFat 0.2 g, Sodium 4414.6 mg, Sugar 13.6 g

CUCUMBER KIMCHI RECIPE



Cucumber Kimchi Recipe image

No need to ferment these cucumbers before you can eat them! This is a 15 minute Cucumber Kimchi Recipe that's fizzy and pungent just like the real thing!

Provided by Caroline Phelps

Categories     Side

Time 15m

Number Of Ingredients 13

4-5 small kirby or persian cucumbers, sliced in half, or 1 English cucumber, sliced into 4 sticks lengthwise, and each stick into 4 pieces.
1 carrot (cut into thin strips)
1 small onion (cut into thin slices)
1 cup chives (chopped into strips)
3 cloves garlic
1/2 cup gochugaru (red chili pepper flakes powder)
2 1/2 tablespoons fish sauce
1 tablespoon sugar
1/4 cup water
2 tablespoons rice vinegar
1 teaspoon kosher salt
1 teaspoon sesame oil
1 teaspoon sesame seeds

Steps:

  • Put all the vegetables in a large tupperware container (black color is better to prevent staining)
  • In a mixing bowl, add all the ingredients for the sauce and mix well.
  • Pour the sauce over the vegetables and using your hands (covered with gloves) or a spoon, spread/mix evenly to coat the vegetables.
  • Serve immediately or leave for a few hours for softer texture and more infused flavors.

Nutrition Facts : Calories 98 calories, Sugar 7.4 g, Sodium 1303.4 mg, Fat 3.8 g, SaturatedFat 0.6 g, TransFat 0 g, Carbohydrate 16.7 g, Fiber 4.4 g, Protein 2.8 g, Cholesterol 0 mg

CUCUMBER KIMCHI SALAD RECIPE



Cucumber Kimchi Salad Recipe image

Provided by Seonkyoung Longest

Time 5m

Number Of Ingredients 8

3 Persian cucumbers or 1 English cucumber, cut into 1/4" thin ring slices, medium diced or 1 12" long sticks (approximately 2 1/4 cups)
1 Red chili, seeded and julienne
1/2 cup Buchu (garlic chive) cut into 1" long pieces
1 clove Garlic, minced
1 Tbs. Gochugaru, Korean red pepper flakes
1 Tbs. Fish sauce
1 Tbs. White vinegar
2 tsp. Sugar

Steps:

  • Keep it in a refrigerator and serve cold.

QUICK CUCUMBER KIMCHI



Quick Cucumber Kimchi image

This an amazing recipe for Cucumber Kimchi from Eating Well July/August 2010. It is very easy to make and tastes like the Ban Chan (side dishes) that you get at Korean restaurants. Korean Chile Powder is called gochugara and can not be substituted for in this recipe. Cooking time is time to prep cucumbers

Provided by mandabears

Categories     Korean

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8

2 pickling cucumbers, i use kirbys (about 8 ounces)
1 teaspoon kosher salt
2 garlic cloves, finely chopped
2 scallions, white and light green parts only, peeled and finely chopped
2 tablespoons rice vinegar
1 tablespoon korean chili powder (see note)
2 teaspoons sugar
1/2 teaspoon fish oil

Steps:

  • Use a non reactive bowl or pan for this recipe. Stainless steel, enamel coated or glass is necessary when making this recipe.
  • Cut cucumbers in half lengthwise and then crosswise in 1/8 inch thick half moons.
  • Place in a medium bowl and mix thoroughly with the salt.
  • Let stand at room temperature for 1/2 hour.
  • Meanwhile combine garlic, scallions, vinegar, chile powder, sugar and fish sauce in a medium non reactive bowl.
  • Drain the cucumbers and discard liquid.
  • Stir the cucumbers into the vinegar mixture.
  • Cover and refrigerate 12 to 24 hours before serving.
  • Can be refrigerated for up to 1 week.

Nutrition Facts : Calories 30.7, Fat 0.7, SaturatedFat 0.1, Cholesterol 2.9, Sodium 412.4, Carbohydrate 6.4, Fiber 1.1, Sugar 3.3, Protein 1

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