Cucumber Kimchi (Oi Kimchi)
Korean cucumber kimchi recipe. Learn how to make quick and easy cucumber kimchi (oi kimchi)
- Prep time
- 25 min
- Cook time
- 5 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
Instructions
- 1
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.
- 2
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.
- 3
Keep it at room temperature for about 12 to 18 hours then move it to the fridge. Serve once chilled.