Cucumber Kimchi

LATEST POSTS

When we think of kimchi, our minds often conjure up images of fiery red cabbage or daikon radish. However, the world of kimchi is much more diverse and flavorful than that! Enter cucumber kimchi, a delightful twist on the Korean classic that combines the freshness of cucumbers with the pungency of kimchi. In this post, we’ll delve into the tantalizing world of cucumber kimchi, exploring its history, preparation, and the mouthwatering experience of savoring this delectable side dish.

The History of Cucumber Kimchi:

Kimchi, a staple in Korean cuisine, has a rich history dating back thousands of years. It was initially created as a way to preserve vegetables during harsh winters, and over time, it evolved into various regional and seasonal variations. Cucumber kimchi, also known as “oi kimchi” in Korean, is one such variation that adds a refreshing twist to the traditional kimchi lineup.

Cucumber Kimchi Recipe

Cucumber kimchi is a delightful and tangy twist on the traditional Korean side dish. The beauty of this recipe is its simplicity, allowing you to whip up a batch in no time. While it's ideal to let it marinate for at least 12 to 24 hours for the flavors to meld, you can also refrigerate it for up to a week, making it perfect for those who crave instant gratification. Let's dive into how to create this quick cucumber kimchi.
Prep Time10 minutes
Cook Time30 minutes
Servings: 6 people
Calories: 8kcal

Ingredients

  • 2 pickling cucumbers or other small cucumbers about 8 ounces
  • 1 teaspoon kosher salt
  • 2 cloves garlic finely chopped
  • 2 scallions white and light green parts only, finely chopped
  • 1 1/4- inch piece fresh ginger peeled and finely chopped
  • 2 tablespoons rice vinegar
  • 1 tablespoon Korean chile powder
  • 2 teaspoons sugar
  • ½ teaspoon fish sauce

Instructions

Salting the Cucumbers:

  • Begin by slicing the cucumbers in half lengthwise, then crosswise into 1/8-inch-thick half moons.
  • Place the cucumber slices in a medium bowl and mix them thoroughly with the kosher salt.
  • Let the cucumbers stand at room temperature for about 30 minutes. This step not only seasons the cucumbers but also draws out excess moisture.

Combining the Ingredients:

  • While the cucumbers are salting, combine the finely chopped garlic, scallions, ginger, rice vinegar, Korean chile powder, sugar, and fish sauce in a medium nonreactive bowl. Nonreactive bowls are essential when working with acidic ingredients like vinegar. You can use stainless steel, enamel-coated, or glass bowls for this.

Finishing the Dish:

  • After the cucumbers have rested for 30 minutes, drain them, and discard the liquid.
  • Stir the cucumbers into the vinegar mixture. This allows the cucumbers to absorb the rich flavors of the marinade.
  • Cover the mixture and refrigerate it for 12 to 24 hours before serving. A glass Mason jar with a lid or any airtight nonreactive container works well for storage.

Notes

Note:
  • Korean chile powder (gochugaru) is crafted from sun-dried, crushed thin red peppers. You can find it in Korean or Asian markets, or purchase it online. Store it airtight in the refrigerator or freezer indefinitely.
  • Fish sauce is a condiment made from salted, fermented fish. You can locate it in the Asian food section of large supermarkets or in Asian markets.
RELATED  Copycat California Pizza Kitchen BBQ Chicken Chopped Salad
Make-Ahead:
This cucumber kimchi can be prepared in advance and refrigerated for up to one week, allowing you to enjoy its delightful flavors whenever you please.

The Experience of Savoring Cucumber Kimchi:

Cucumber kimchi is a delightful balance of flavors and textures. The cucumbers provide a crisp and refreshing contrast to the bold, spicy, and umami-rich sauce. As it ferments, the flavors meld together, creating a complex taste profile that’s irresistible.

Here are a few ways to enjoy cucumber kimchi:

As a Side Dish: Cucumber kimchi makes an excellent accompaniment to almost any Korean meal, serving as a palate cleanser with its cool crunch and spicy kick.

In Bibimbap: Add cucumber kimchi to your bibimbap, a popular Korean mixed rice dish, for an extra layer of flavor and texture.

On Burgers and Sandwiches: Elevate your burger or sandwich by adding a few slices of cucumber kimchi for a spicy, tangy twist.

In Wraps and Tacos: Use cucumber kimchi as a filling in lettuce wraps or soft tacos, combining freshness with a flavorful punch.

Conclusion:

Cucumber kimchi is a delicious and refreshing take on the classic Korean dish that has gained popularity worldwide. Its balance of flavors, easy preparation, and versatility make it a wonderful addition to your culinary repertoire. Whether you’re an avid kimchi enthusiast or new to the world of Korean cuisine, cucumber kimchi is an exciting flavor adventure worth embarking upon. Give it a try and savor the spicy tang of this delightful side dish!

0/5 (0 Reviews)

LEAVE A REPLY

Recipe Rating




Please enter your comment!
Please enter your name here

MOST POPULAR RECIPES

Mango Smoothie

Mango smoothies are a delightful and refreshing treat that capture the essence of tropical paradise in a single glass....

More Articles Like This