Quick Cucumber Kimchi Recipe 455

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

Time 30m

Number Of Ingredients 11

Ingredients

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

SMACKED CUCUMBER 'QUICK KIMCHI'

Smacked Cucumber 'Quick Kimchi' image

This is not a traditional kimchi, but it approximates the flavor profile, bypassing a lengthier fermentation and instead relying on vinegar. Considered a muchim in Korean - which can refer to any number of "seasoned" or "dressed" salads or other preparations - this dish is best eaten right away, or at least within 24 hours, while cucumber's characteristic crunch is still intact. The smacking step creates craggy edges that help better absorb the spicy, funky dressing, so don't skip it. If you can, place a bowl under the colander in Step 1 to catch the cucumber brine; it tastes fabulous in a martini. Enjoy this as a side salad alongside any grilled main dish, especially steak, or any type of barbecue. For a vegetarian option, you can swap out the fish sauce for soy sauce.

Provided by Eric Kim

Categories dinner, easy, lunch, weeknight, pickles, salads and dressings, vegetables, side dish

Time 40m

Yield 2 to 2 1/2 cups

Number Of Ingredients 9

Ingredients

1 pound Persian cucumbers (about 5 to 7), cut into 1-inch pieces on the bias
1 teaspoon kosher salt
2 tablespoons white distilled vinegar
1/2 teaspoon finely grated garlic
1 tablespoon plus 1 teaspoon sesame oil
1 tablespoon gochugaru
2 teaspoons fish sauce
1 teaspoon granulated sugar
Coarsely chopped chives, thinly sliced scallions, or cilantro or flat-leaf parsley leaves, for garnish (optional)

Steps:

On a large cutting board, position your chef's knife on its side and press the heel of the blade to crush each cucumber piece until it cracks in the center, splits in half or splinters completely into pieces. (The variety in textures is a delight.) In a medium bowl, toss the cucumbers with the salt, transfer to a colander, and let sit in the sink to drain, about 30 minutes. Meanwhile, in the same bowl, add the vinegar and garlic and set aside.
After 30 minutes, add the sesame oil, gochugaru, fish sauce and sugar to the bowl with the vinegar and garlic, and whisk to combine. Use a paper or cloth kitchen towel to pat the cucumbers dry, then add the cucumbers to the dressing and toss until well coated.
Garnish with the optional herbs before serving. This is best eaten right away, but can be refrigerated for up to 24 hours.

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