Cucumber kimchi oi sobaegi –Are you ready to dive into the refreshing world of Korean cuisine? One of the staples of this vibrant culinary heritage is Cucumber Kimchi, also known as Oi Kimchi. This dish is not only easy to prepare but also packed with flavor and nutrients. It’s the perfect addition to any meal or a tasty snack on its own. Let’s jump right into this delightful recipe!
Cucumber Kimchi (Oi Kimchi)
Preparation time: 15 minutes (plus fermentation time)
Servings: 4
Ingredients:
- 4 long cucumbers, preferably Korean or English cucumbers
- 2 tablespoons sea salt
- 1 tablespoon sugar
- 3-4 tablespoons Korean red pepper flakes (gochugaru), adjust to taste
- 2 tablespoons fish sauce
- 2-3 cloves garlic, minced
- 1 tablespoon minced ginger
- Sliced green onions (optional)
Instructions:
- First, wash the cucumbers thoroughly. Cut each cucumber lengthwise in half, then cut each half into thirds, giving you bite-sized pieces.
- Place the cucumber pieces in a large mixing bowl and sprinkle the sea salt over them. Toss gently to combine. Let the cucumbers sit for about 30 minutes, tossing occasionally to ensure even salt distribution. This process will draw out the moisture from the cucumbers.
- While the cucumbers are resting, prepare the kimchi paste. In a separate bowl, combine the sugar, gochugaru, fish sauce, minced garlic, and minced ginger. Mix well until a thick paste forms.
- After 30 minutes, rinse the cucumbers under cold water to remove the excess salt, and drain well. Gently pat them dry with a clean kitchen towel.
- Add the drained cucumbers to the bowl with the kimchi paste. Mix gently by hand (using gloves is a good idea) to ensure that all the cucumber pieces are well-coated with the paste.
- If desired, fold in sliced green onions for an extra burst of flavor.
- Transfer the kimchi to a clean, airtight container. Press it down firmly to minimize air exposure. Let it sit at room temperature for about 1-2 days to ferment, depending on your taste preference. After fermenting, store it in the refrigerator, where it will continue to develop flavor.
This Cucumber Kimchi is a delightful blend of crunchy, spicy, and slightly sweet flavors. It can be enjoyed on its own or served as a side dish with rice, meats, or other Korean dishes. Enjoy your culinary adventure!