Crisp Cucumber and Onion Kimchi
★Cucumber and Onion Kimchi★ That Stays Crisp and Doesn’t Get Mushy
Have you ever made cucumber kimchi or oi sobagi, only to have the inside become mushy and have to discard it after only a short while? I’m going to share a method for making kimchi with cucumbers that stay crisp and don’t get mushy. Enjoy this delicious side dish for longer!
Main Ingredients- 5 fresh Korean cucumbers
- 2 Tbsp coarse sea salt (for brining cucumbers)
- 1 medium onion
Seasoning Ingredients- 3 Tbsp gochugaru (Korean chili flakes, fine grind)
- 2 Tbsp minced garlic
- 3 Tbsp cooking syrup or oligodang (corn syrup) (adjust sweetness as desired)
- 4 Tbsp anchovy sauce (can substitute with fish sauce or soup soy sauce)
- A pinch of sesame seeds (for nutty flavor!)
- 3 Tbsp gochugaru (Korean chili flakes, fine grind)
- 2 Tbsp minced garlic
- 3 Tbsp cooking syrup or oligodang (corn syrup) (adjust sweetness as desired)
- 4 Tbsp anchovy sauce (can substitute with fish sauce or soup soy sauce)
- A pinch of sesame seeds (for nutty flavor!)
Cooking Instructions
Step 1
First, thoroughly wash the fresh cucumbers under running water. Trim off the ends of the cucumbers, then cut them lengthwise into quarters. Next, cut them into bite-sized pieces about 4-5 cm long. Using medium-sized cucumbers rather than very thick ones will help them absorb the seasoning better.
Step 2
Now, let’s make a hot brine solution to properly salt the cucumbers. Pour enough water into a pot to generously cover the cucumbers and bring it to a rolling boil. Once the water is boiling, add 2 tablespoons of coarse sea salt and stir well until the salt is completely dissolved.
Step 3
Pour the boiling hot salt water over the cut cucumbers. Brining the cucumbers in hot water helps to preserve their crisp texture, almost like cooking them. Let them sit for about 1 hour to brine until they become pliable. Gently toss them halfway through for more even brining.
Step 4
After 1 hour, when you check the cucumbers, they should have turned a pale yellowish color. This indicates they are well-brined. Drain them thoroughly in a colander. It’s crucial to squeeze out excess water, as too much moisture can make the kimchi watery or mushy.
Step 5
Prepare the onion, which will add crunch and sweetness to the kimchi. Peel and wash the onion, then slice it into strips about 1 cm thick. Slicing them a bit thicker prevents them from becoming too soft during the pickling process.
Step 6
It’s time to make the delicious kimchi seasoning! In a bowl, combine 3 tablespoons of gochugaru, 2 tablespoons of minced garlic, 3 tablespoons of cooking syrup (or oligodang), and 4 tablespoons of anchovy sauce. Mix everything well and let it sit for about 10 minutes to allow the gochugaru to hydrate. This resting period helps the seasoning develop a deeper flavor.
Step 7
Add the brined cucumbers (after draining) to the bowl with the seasoning. Also, add the sliced onions. Gently mix everything together, ensuring the cucumbers don’t break apart. Handle them with care.
Step 8
Finally, sprinkle in a pinch of sesame seeds for a nutty aroma. Gently toss everything once more to ensure the seasoning is evenly distributed over the cucumbers and onions. Your delicious Cucumber and Onion Kimchi is ready! It’s great to eat right away, but for an even deeper flavor, refrigerate it for about a day to let it ferment slightly.
