Aromatic Chive and Cucumber Kimchi
Simple Yet Delicious Like Oi Sobagi! Aromatic Chive and Cucumber Kimchi Recipe
If you’ve been craving Oi Sobagi (stuffed cucumber kimchi) but circumstances make it difficult to prepare, this Chive and Cucumber Kimchi recipe is a great alternative! It’s fresh and delicious when eaten immediately after making, but it develops a deeper, richer flavor similar to Oi Sobagi as it ferments. It’s a refreshing dish, perfect for when you don’t have much appetite.
Main Ingredients- 3 cucumbers
- 1/2 Tbsp coarse sea salt (for salting cucumbers)
- 1/2 onion
- 170g chives
Kimchi Seasoning- 2.5 Tbsp gochugaru (Korean chili flakes)
- 1 tsp saeujeot (fermented salted shrimp), minced
- 2 Tbsp maesilcheong (green plum syrup)
- 1 tsp fresh ginger paste
- 1.5 Tbsp ssaljocheong (rice syrup) (or honey/corn syrup)
- 2 Tbsp fish sauce (anchovy or sand lance)
- 2.5 Tbsp gochugaru (Korean chili flakes)
- 1 tsp saeujeot (fermented salted shrimp), minced
- 2 Tbsp maesilcheong (green plum syrup)
- 1 tsp fresh ginger paste
- 1.5 Tbsp ssaljocheong (rice syrup) (or honey/corn syrup)
- 2 Tbsp fish sauce (anchovy or sand lance)
Cooking Instructions
Step 1
First, wash the cucumbers thoroughly under running water. Gently scrape off any prickly spines on the surface with the back of a knife for a cleaner texture. Cut the cucumbers into 4 equal pieces lengthwise, then cut each piece into 4 again crosswise to create bite-sized pieces. Sprinkle with 1/2 Tbsp of coarse sea salt and let them sit for 15-20 minutes to soften and achieve a crisp texture.
Step 2
While the cucumbers are salting, thinly slice the onion into julienne strips. You can cut the cucumber pieces into your preferred size. If the inner seeds are too prominent, you can gently scoop them out with a spoon for a cleaner taste.
Step 3
Wash the chives clean and cut them into lengths similar to the cucumber pieces, about 3-4 cm long. Cutting them too short might cause them to break apart when mixed with the seasoning, so aim for a moderate length.
Step 4
Once the cucumbers are well-salted, drain and discard the liquid they’ve released. In a mixing bowl, combine the julienned onion, 2.5 Tbsp gochugaru, 1 tsp minced saeujeot, 2 Tbsp maesilcheong, 1 tsp ginger paste, 1.5 Tbsp ssaljocheong, and 2 Tbsp fish sauce. Mix all the seasoning ingredients together. (Tip: For a deeper flavor, you can prepare the seasoning mixture in advance and let it sit for a while.)
Step 5
Now, add the salted cucumber pieces to the prepared seasoning. Gently mix them to ensure the seasoning coats the cucumbers evenly. Once the cucumbers are sufficiently coated, add the chopped chives. Toss gently to combine, being careful not to mash the chives, so their fresh aroma remains intact. (Tip: Instead of using glutinous rice paste, leftover rice, or mashed sweet potato, we’ve used rice syrup here to add natural sweetness and umami.)
Step 6
Finally, taste the kimchi and adjust the seasoning if necessary. If it’s too bland, add a little more fish sauce to your preference. The finished Chive and Cucumber Kimchi can be enjoyed immediately, or you can refrigerate it and let it ferment to enjoy a taste closer to Oi Sobagi. Enjoy your meal with this delicious kimchi!
