Cucumber Kimchi recipe

Name: Cucumber Kimchi recipe
Prep time: 15 min
Total time: PT-484391H59M14S
Cuisine: Korean
Ingredients: Cucumbers: Small varieties like Kirby or Persian cucumbers work best because they’re firm and less watery.; Salt: Used to draw out moisture and enhance the cucumbers’ crunch.; Gochugaru (Korean red pepper flakes): Provides the signature spice and red color.; Fish Sauce: Adds umami depth.; Garlic: Freshly minced garlic gives a bold flavor.; Ginger (optional): Adds warmth and a hint of sweetness.; Sugar: Balances the spice and tanginess.; Rice Vinegar: Brings a bright, tangy kick.; Green Onions: Adds freshness and a mild onion flavor.; Sesame Seeds: For nutty flavor and texture.

Posted on 12/13/2024

Posted by Ava

plate of cucumber kimchi with carrots, garnished with sesame seeds and green onions.

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If you’ve been looking for a quick and easy way to bring bold, exciting flavors into your meals, cucumber kimchi Recipe might just become your new favorite side dish. This Korean classic, also called oi kimchi, delivers the irresistible combination of spicy, tangy, and savory flavors with a refreshing crunch. It’s the perfect dish for anyone who loves big, punchy flavors but doesn’t want to spend hours cooking or fermenting.

Moreover, with these easy-to-follow directions, you’ll be able to nail this dish on your first try, achieving perfect results every time.

What is Cucumber Kimchi?

A wooden spoon mixing cucumber slices with spicy kimchi paste and green onions in a bowl.

Cucumber kimchi Recipe is kimchi prepared with fresh cucumbers, spices, and seasonings. Cucumber kimchi, unlike the traditional cabbage variety, takes only a quarter of the time to prepare. Unlike cabbage kimchi, it is enjoyed fresh or fermented for just a short time, making it perfect when you are craving some instant kimchi.
Of course, the major defining factor about cucumber kimchi is its texture. The cucumbers remain crunchy and juicy, which is of refreshing contrast to the hot and spicy paste. This dish, which is popularly used as a banchan to accompany rice, grilled meats, or even noodles, can thus complement nearly any meal. This versatility enhances any dish with respect to taste and texture.

Why Make Cucumber Kimchi?

Making cucumber kimchi at home is surprisingly simple, and it allows you to control the flavors to suit your taste. Here are a few reasons to try it:

Quick and Easy: Cucumber kimchi doesn’t require long fermentation, so you can enjoy it on the same day.
Healthy and Low-Calorie: Cucumbers are low in calories but packed with hydration, while the kimchi sauce adds antioxidants and gut-friendly probiotics.
Customizable: You can adjust the spice level, sweetness, or tanginess to create a dish you love.
Perfect for Any Meal: It pairs well with everything from grilled chicken to ramen, adding a burst of flavor to even the simplest dishes.

Ingredients You’ll Need for Cucumber Kimchi recipe

The ingredients for cucumber kimchi are simple, and most of them are pantry staples if you enjoy cooking Korean or Asian dishes. Here’s what you’ll need:

Main Ingredients:

Cucumbers: Small varieties like Kirby or Persian cucumbers work best because they’re firm and less watery.
Salt: Used to draw out moisture and enhance the cucumbers’ crunch.

For the Sauce:

Gochugaru (Korean red pepper flakes): Provides the signature spice and red color.
Fish Sauce: Adds umami depth.
Garlic: Freshly minced garlic gives a bold flavor.
Ginger (optional): Adds warmth and a hint of sweetness.
Sugar: Balances the spice and tanginess.
Rice Vinegar: Brings a bright, tangy kick.
Green Onions: Adds freshness and a mild onion flavor.
Sesame Seeds: For nutty flavor and texture.

Optional add-ins include thinly sliced carrots or radishes for extra crunch and visual appeal.

Step-by-Step for Easy Cucumber Kimchi

1. Cut the Cucumbers

Start by cutting off the ends of each cucumber. Then, quarter the cucumbers lengthwise and cut them into 2-inch-long pieces for easy eating.

2. Salt the Cucumbers

A spoonful of salt is being sprinkled over sliced cucumbers in a metal bowl.

Transfer the cucumber pieces to a large bowl. Sprinkle sea salt evenly over the cucumbers and toss to coat them thoroughly. Let the cucumbers sit for at least 30 minutes to draw out excess moisture.

3. Prepare the Spicy Kimchi Paste

A spoon is stirring a jar of spicy kimchi paste with a reddish-brown color and sesame seeds.

While the cucumbers are resting, prepare the kimchi paste. In a separate bowl, combine all the paste ingredients and mix until smooth and well blended.

4. Drain the Cucumbers for Fresh Cucumber Kimchi

After 30 minutes, drain the liquid released by the cucumbers. Avoid rinsing them, as this helps preserve both their bold flavor and crunchy texture.

5. Combine Everything

A hand in a glove mixes sliced cucumbers and carrots with spicy kimchi paste in a metal bowl.

Add carrots, garlic chives, and the prepared kimchi paste to the bowl with the cucumbers. Using clean gloves, gently toss everything together until all the vegetables are evenly coated with the paste.

6. Serve and Enjoy Your Homemade Oi Kimchi

A plate of finished cucumber kimchi with carrots, garnished with sesame seeds and green onions.

Your cucumber kimchi is now ready to serve! Enjoy it fresh for a crisp and refreshing side dish.

Tips for Success with Your Korean Cucumber Kimchi

Choose the Right Cucumbers: Look for small, firm cucumbers like Kirby or Persian. Larger varieties like English cucumbers can work, but you may need to remove the seeds to avoid excess moisture.
Don’t Skip the Salting Step: This step is essential for achieving the perfect crunchy cucumber kimchi. Salting helps remove excess water from the cucumbers, allowing them to absorb the sauce more effectively, which enhances both the flavor and texture.
Adjust Spice Levels: IIf you’re new to Korean cuisine or prefer a milder taste, start with a small amount of gochugaru. Gradually increase the spice as you taste the sauce, ensuring it’s just right for your preference.
Use Fresh Ingredients: Always use fresh garlic, ginger, and green onions—these ingredients make a significant impact on the overall flavor of your kimchi.
Experiment with Add-ins: Furthermore, you can personalize your cucumber kimchi by adding other vegetables like radishes, carrots, or even thinly sliced onions. These additions provide extra crunch and flavor, giving your kimchi a unique twist.

How to Serve Cucumber Kimchi recipe

A glass bowl of cucumber kimchi with green onions and sesame seeds.

Cucumber kimchi is an all-around food with many uses. Here are some ways I eat it:

With Rice: Serve it alongside steamed white rice to create a meal that’s both simple and satisfying.
As a BBQ Side: Moreover, its tangy, spicy flavor pairs wonderfully with grilled meats, especially Korean BBQ.
In Noodles: Furthermore, toss it into cold noodles for a refreshing and spicy summer dish.
On Sandwiches or Wraps: In addition, you can add it to sandwiches or wraps, bringing a bold, crunchy twist.
Straight from the Bowl: Lastly, let’s be real—it’s hard to resist sneaking a bite straight from the jar!

Storage Tips

Cucumber kimchi is best enjoyed fresh, but it can be stored in the refrigerator for up to a week. Keep it in an airtight container to preserve the flavors. Over time, the cucumbers will lose some of their crunch, but the flavors will become more intense.

If you plan to store your kimchi for more than a few days, make sure to use clean utensils when serving to avoid introducing bacteria that could spoil it.

Nutrition Information for Cucumber Kimchi

Nutrient	Amount (per serving)
Calories	15-25
Protein	1g
Total Fat	0g
Saturated Fat	0g
Carbohydrates	4-6g
Fiber	1g
Sugars	2g
Sodium	200-300mg
Vitamin C	15-20% Daily Value
Calcium	2-4% Daily Value
Iron	1-2% Daily Value

Why Cucumber Kimchi is a Must-Try

Cucumber kimchi is way far out; it is beyond just a highlight for your meals. The bright, spicy, and tangy flavors have a way of turning even mundane dishes exciting. The refreshing crunch and brazen personality of that kimchi put any and everything on its pedestal-whether that is a soggy bowl of rice or an extravagant meal. It also serves as a good platform for trying out Korean cuisine, particularly if one is new to kimchi or is craving something milder than the fermented cabbage version. If you are looking for an easy introduction to the world of flavors, cucumber kimchi is definitely the way to go.

Whether you prepare a full-blown Korean barbecue spread or throw together some rice on a busy weeknight, cucumber kimchi is an irresistible blast of flavor. It is hard to resist those complex spicy, sour, and umami depths, and you just want more. It is also rather quick to make, so you have no reason not to try! Trying this dish will make you question why you did not make this dish before!

FAQs

How long will cucumber kimchi recipe last?

Cucumber kimchi is best enjoyed fresh and will typically last about 5 to 7 days in the refrigerator. Over time, the cucumbers will lose their crunch and the flavors will become tangier. For optimal texture and taste, consume it within the first 3-4 days. Always store it in an airtight container and use clean utensils when serving to extend its freshness.

Is cucumber kimchi recipe good for you?

Yes, cucumber kimchi is very healthy! It’s low in calories, hydrating, and packed with nutrients like vitamins A and C. If you let it ferment, it can also develop beneficial probiotics that support gut health. Additionally, the garlic, ginger, and gochugaru in the sauce provide antioxidants and anti-inflammatory properties. It’s a flavorful way to enjoy nutrient-rich vegetables while reaping the benefits of fermented foods.

What type of cucumber is best for kimchi?

The best cucumbers for kimchi are Kirby cucumbers or Persian cucumbers because they’re small, firm, and have fewer seeds, which helps them stay crisp. English cucumbers can work in a pinch, but it’s best to remove the seeds to avoid excess moisture. These varieties hold up well to the salting and marinating process, ensuring the final dish has a great crunch.

What is the difference between Oi Sobagi and Oi Kimchi?

Which way you present or prepare it is the main difference between Oi Sobagi and Oi Kimchi. Oi Kimchi is about cutting cucumbers into bite-sized pieces and mixing them with some spicy kimchi sauce, making it an easy and quick preparation. Oi Sobagi, however, is a kind of stuffed cucumber kimchi. In Oi Sobagi, whole cucumbers are sliced almost like quarters and stuffed with spicy vegetable mixtures, say carrots, green onion, or radishes. Hence, preparation for Oi Sobagi takes time and work, making for a different texture and flavor experience.

Final Thoughts

Now that you have learned cucumber kimchi, let’s go out and buy some fresh cucumbers! An easy and delicious recipe, this one’s for people wanting to put some Korean flavors into their meals. And the crunch of the cucumbers combined with the punchy garlic and sour fermented flavor is sure to send your taste buds on a thrilling adventure. Above all, it is an easy way to upgrade your everyday meals!

Have you had cucumber kimchi before? If not, get ready for an extraordinary experience! It makes for a great rice or noodle side dish, or just munch on it with some grilled meat. Share your best way of eating it with us in the comments-I’d love to know how you make it your own or any twists that you have added!

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