Crisp and Refreshing Cucumber ‘Songsongi’ Kimchi
Crisp and Refreshing Cucumber ‘Songsongi’ Kimchi
Introducing ‘Oyi Songsongi’, a delightful Korean cucumber kimchi! We’ll show you how to make it by dicing cucumbers into bite-sized pieces, lightly salting them, and then tossing them with crisp vegetables. ‘Songsongi’ is a royal term that can also mean ‘kkakdugi’ (cubed radish kimchi), and this dish lives up to its name with an incredibly crunchy and refreshing taste, much like a cucumber kkakdugi. It’s quite similar in flavor to ‘oi sobagi’ (stuffed cucumber kimchi) but is even easier to prepare. While it’s delicious to eat right away, letting it sit at room temperature for about 6 hours before refrigerating will allow the flavors to deepen and the texture to become even more delightful. Perfect as a side dish for rice or even as a snack, this tasty cucumber kimchi is a must-try!
Main Ingredients- 2 cucumbers
- 40g chives
- 1 Tbsp coarse sea salt
Seasoning Ingredients- 2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp fish sauce
- 1 tsp kelp stock
- 2 tsp minced garlic
- 1 tsp toasted sesame seeds (ground)
- A pinch of sugar
- 1 tsp sesame seeds
- 2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp fish sauce
- 1 tsp kelp stock
- 2 tsp minced garlic
- 1 tsp toasted sesame seeds (ground)
- A pinch of sugar
- 1 tsp sesame seeds
Cooking Instructions
Step 1
First, it’s important to wash the cucumbers thoroughly. Rubbing them with coarse sea salt helps to clean the surface effectively.
Step 2
When making ‘Oyi Songsongi’, it’s best to choose cucumbers that have fewer seeds, are firm, and look fresh. Using good quality ingredients will significantly enhance the crisp texture and overall flavor of your kimchi.
Step 3
After washing, cut the cucumbers in half lengthwise, then cut each half into two again. Dice them into uniform, bite-sized pieces, about 1 to 1.5 cm in size – the ‘songsong’ cut. Avoid cutting them too thinly to maintain a satisfying crunch.
Step 4
Sprinkle the diced cucumbers with 1 tablespoon of coarse sea salt and gently mix. Let them sit for about 15 minutes to lightly salt. Be careful not to over-salt, as this can make the cucumbers mushy; preserving their crispness is key.
Step 5
Drain the salted cucumbers thoroughly using a sieve. Removing excess moisture is crucial to prevent the kimchi from becoming watery and to ensure the seasonings are absorbed well for a better taste.
Step 6
Chop the chives into approximately 2 cm lengths. It’s best to cut them into manageable pieces that will mix well with the cucumbers.
Step 7
Now, let’s prepare the delicious seasoning! In a bowl, combine 2 Tbsp gochugaru, 1 Tbsp fish sauce, 1 tsp kelp stock, 2 tsp minced garlic, 1 tsp ground toasted sesame seeds, a pinch of sugar, and 1 tsp sesame seeds. Mix everything thoroughly to create the seasoning paste. (You can adjust the amount of fish sauce to your preference.)
Step 8
Add the drained cucumbers and the prepared chives to a large bowl along with the seasoning paste. Gently mix everything with your hands, being careful not to mash the cucumbers. Ensure the seasoning coats the cucumbers and chives evenly.
Step 9
Your delicious ‘Oyi Songsongi’ kimchi is now ready! It boasts a wonderful crisp texture and a refreshing flavor.
Step 10
Transfer the finished ‘Oyi Songsongi’ kimchi to a serving dish. It’s great to enjoy immediately, or you can refrigerate it for a refreshingly cool taste.
