Cucumberkimchee Recipes

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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

CUCUMBER KIMCHI



Cucumber Kimchi image

This is an easy kimchi recipe to make. Cucumbers ferment the quickest-about 1 day out of the fridge. Use this recipe and method to make any kimchi you like. Napa cabbage is the most common but must be fermented for longer. You can play around with fermentation time and temperature until you get the perfect sour-funky balance you like.

Provided by Jet Tila

Time P1DT1h

Yield 3 quarts

Number Of Ingredients 9

8 cups (1/2 gallon) plus 1/3 cup (1920 milliliters plus 80 milliliters) water
3/4 cup (180 grams) kosher salt, plus more for seasoning
20 Persian or Japanese cucumbers
10 cloves garlic, minced
1 onion, cut into 1/2-inch dice
1 bunch green onions, sliced into 1/2-inch lengths
1 bunch garlic chives, cut into 1/2-inch pieces
1/2 cup (95 grams) gochugaru (Korean ground chile)
1 teaspoon sugar, plus 1 teaspoon, optional

Steps:

  • Mix 8 cups water with 3/4 cup salt, stirring until the salt dissolves to make a brine.
  • Cut about 1/4 inch from each end of the cucumbers. Cut the cucumbers in half in the middle, not lengthwise. Hold the cucumber facing the circular middle. Cut them in half lengthwise, leaving about 1/2 inch at the end uncut. Cut them in half lengthwise again, perpendicular to your first cut, leaving the end uncut. You should have 4 semi-equal parts of cucumber, cut but still attached. Make two incisions, about 1/2 inch deep, on the top of the cucumber piece, then cut two more perpendicular to create a 3-by-3 grid. Repeat on all ends. This will help the cucumber catch and absorb the flavors. Repeat with the remaining cucumbers.
  • Soak the cucumbers in the saltwater for 30 minutes, no longer. Remove the cucumbers from the brine. Combine the onion, green onions, garlic chives, garlic, ground chile, 1 tablespoon salt and 1 teaspoon optional sugar in a large bowl. I recommend wearing gloves for this.
  • Set three 1-quart jars on your work surface. Using your fingers, separate the cucumber quarters and stuff the chile mix into the cucumbers. Divide them evenly among the jars, pressing the cucumbers down firmly into the jars, so that all of the cucumbers are standing up, filling towards towards the top.
  • Stir 1 teaspoon of sugar into 1/3 cup water until the sugar is completely dissolved. Pour the sugar water over the cucumbers.
  • Let it sit 1 day, at room temperature, before serving. Cucumber kimchi ferments very quickly. Refrigerate after opening and consume within 3 to 4 days.

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

OI SOBAGI



Oi Sobagi image

This spicy cucumber kimchi is a perfect summer side dish. (Oi means cucumber and sobagi indicates it's been cut in a cross shape and stuffed with a seasoned mixture.) It is often made with Korean cucumbers, which have very thin skins and few seeds, but this recipe uses Kirby cucumbers. They are more accessible in the U.S. and hold up just as well during the fermentation process, staying firm and crisp. Unlike traditional kimchi made with cabage, cucumber kimchi shouldn't be kept more than 7 days at most, and it is best eaten within 2 to 3 days.

Provided by Food Network Kitchen

Categories     side-dish

Time 5h35m

Yield about 6 to 7 cups

Number Of Ingredients 12

4 tablespoons Korean coarse sea salt (see Cook's Note)
2 pounds Kirby cucumbers (about 6 to 8)
1 tablespoon glutinous rice flour
1 1/4 teaspoons sugar
1 ounce carrot (about a 1-inch piece), julienned
1 ounce Chinese chives, chopped
1/4 small onion, thinly sliced
1/4 cup plus 2 tablespoons coarse gochugaru
2 tablespoons fish sauce
2 tablespoons minced garlic
1 tablespoon crushed red pepper flakes
1 tablespoon fermented salted shrimp

Steps:

  • Whisk together the sea salt and 5 cups lukewarm water in a large bowl until most of the salt is dissolved, then set the brine aside.
  • Cut off a small piece from both ends of the cucumbers, then halve each cucumber crosswise. Cut each half lengthwise from the wider end until you reach 1/2 inch from the thinner end. (Do not cut all the way through the cucumber.) Turn the cucumber 90 degrees and repeat the process. What you have now is 4 equal "spears" of the cucumber held together at the thinner end.
  • Add the cucumbers to the brine and let soak until the spears can bend slightly without breaking, 3 to 4 hours. Drain the cucumbers cut-side down in a colander for 1 hour.
  • Meanwhile, whisk together rice flour, 1/4 teaspoon of the sugar and 1/2 cup water in a small pot. Heat over medium-high heat and whisk constantly until thickened, 4 to 5 minutes. (The mixture will start bubbling at about 2 minutes.) It is ready when you tilt the pot and streaks/lines in the mixture formed from the whisk on bottom of the pot don't fill in. Set the paste aside until ready to use.
  • Combine the carrots, chives, onions, gochugaru, fish sauce, garlic, chili flakes, salted shrimp, the remaining 1 teaspoon sugar and reserved paste in a medium bowl.
  • Working with one cucumber at a time, hold the spears open with one hand and use your other hand to stuff the vegetable mixture between the spears and slather it all over. (Distribute the mixture evenly among the cucumbers.) Serve immediately or transfer to an airtight container and let sit at room temperature for 4 to 6 hours so the flavors develop more. I think the kimchi tastes best cold, so also like to refrigerate it for at least an hour before serving. It will keep in the refrigerator for up to 1 week.

MOM'S SPICY CUCUMBER KIMCHEE



Mom's Spicy Cucumber Kimchee image

May be a little salty, but that is because it's meant to be eaten with rice. Spices can be adjusted to your personal taste. Hope you enjoy! It goes great with bulgogi.

Provided by santokieann

Categories     Salad     Vegetable Salad Recipes     Cucumber Salad Recipes

Time 1h15m

Yield 8

Number Of Ingredients 10

¼ cup gochujang (Korean hot pepper paste)
1 tablespoon white sugar
1 tablespoon sesame seeds
2 teaspoons sesame oil
½ cup white vinegar
2 tablespoons soy sauce
1 teaspoon toasted sesame oil
1 dash Korean instant beef stock (such as Dashida®)
4 Kirby cucumbers, thinly sliced
1 tablespoon toasted sesame seeds

Steps:

  • Combine gochujang, white sugar, 1 tablespoon sesame seeds, and 2 teaspoons sesame oil in a small bowl to make a seasoned gochujang paste.
  • Whisk vinegar, soy sauce, 1 teaspoon toasted sesame oil, and instant beef stock together in a large bowl. Stir in seasoned gochujang paste. Add cucumbers; stir until coated. Sprinkle with 1 tablespoon toasted sesame seeds.
  • Let cucumbers marinate in the refrigerator before serving, at least 1 hour.

Nutrition Facts : Calories 75.1 calories, Carbohydrate 11.5 g, Fat 3.1 g, Fiber 1 g, Protein 1.6 g, SaturatedFat 0.5 g, Sodium 311 mg, Sugar 5.4 g

CUCUMBER KIMCHI



Cucumber Kimchi image

Provided by Molly O'Neill

Categories     condiments, project, side dish

Time P4DT45m

Yield 4 servings

Number Of Ingredients 10

4 Kirby cucumbers, ends trimmed, cut in half crosswise
1 cup plus 1 tablespoon kosher salt
1 teaspoon sugar
3 scallions, chopped
1 small onion, peeled and thinly sliced
1 carrot, julienned
2 tablespoons dried, salted shrimp
1 tablespoon peeled, crushed garlic
1 teaspoon peeled, crushed fresh ginger
1/2 teaspoon hot red chili powder

Steps:

  • Slice each cucumber half as if quartering lengthwise, but leave the last half-inch intact. Rub thoroughly with salt, and add the remainder from the cup to 1/2 cup water; allow the cucumbers to macerate in the salted water for 30 minutes. Rinse and drain them for 10 minutes.
  • Mix together well the remaining ingredients, including the tablespoon of salt. Place about 2 tablespoons of stuffing between the "fingers" of each cucumber half. Place the cucumbers in a jar with a tight lid and add the remaining stuffing.
  • Leave at room temperature for 4 days and serve, reassembling the cucumbers with stuffing as necessary.

Nutrition Facts : @context http, Calories 75, UnsaturatedFat 0 grams, Carbohydrate 17 grams, Fat 1 gram, Fiber 3 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 821 milligrams, Sugar 8 grams

CUCUMBER KIMCHI



Cucumber Kimchi image

This recipe came to The Times in 2011 as an accompaniment to bulgogi sloppy Joes, as envisioned by the chef Hooni Kim of Danji, but they add a tangy flavor to whatever they're paired with. Making it is as simple as it gets - the cucumbers are quick pickled in rice vinegar and flavored deeply with gochugaru, or Korean red-pepper flakes. Serve it with the sloppy Joes, or alone, as a bar snack, with an ice cold beer.

Provided by Sam Sifton

Categories     easy, condiments

Time 25m

Yield 6 servings

Number Of Ingredients 8

3 small cucumbers, cut into 1/8-inch slices
2 tablespoons kosher salt
1 tablespoon sugar
1 tablespoon gochugaru (Korean red-pepper flakes)
1/4 cup mirin
6 tablespoons rice vinegar
1 teaspoon grated garlic
1 teaspoon fermented krill or baby shrimp (optional)

Steps:

  • Place the cucumbers in a medium-size bowl, then sprinkle with the salt. Let stand 20 minutes.
  • Rinse cucumbers in cold water to remove salt, drain and pat dry.
  • Return cucumbers to bowl, add other ingredients, toss to combine, cover tightly and place in refrigerator overnight or until ready to use.

Nutrition Facts : @context http, Calories 39, UnsaturatedFat 0 grams, Carbohydrate 6 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 271 milligrams, Sugar 4 grams

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