Crispy and Delicious Cucumber Kimchi (Oisobakgi)
Super Easy Cucumber Kimchi (Oisobakgi) Recipe for Beginners!
Introducing a delicious Oisobakgi kimchi recipe that anyone can easily make using fresh white cucumbers and fragrant chives. The combination of a crisp texture and a spicy-sweet seasoning is exceptional!
Main Ingredients- 10 White Cucumbers
- 1/2 bunch Chives
For Salting Cucumbers- 3 Tbsp Coarse Sea Salt
- 3 Tbsp Coarse Sea Salt
Cooking Instructions
Step 1
First, prepare 10 fresh white cucumbers. Gently scrub the surface of the cucumbers with a soft scrubber or a clean cloth to remove any dirt or impurities, ensuring they are thoroughly washed. This step helps preserve the fresh essence of the cucumbers.
Step 2
Next, trim the 1/2 bunch of chives. Remove any yellowed or wilted leaves, then rinse them thoroughly under running water and lightly shake off excess water. The fresh aroma of the chives will enhance the kimchi’s flavor.
Step 3
Cut the washed white cucumbers into bite-sized pieces that are easy to eat. Avoid slicing them too thinly, as this will help maintain their shape after salting. Sprinkle 3 tablespoons of coarse sea salt evenly over the cut cucumbers, gently mix, and let them salt for 1 to 1.5 hours. Flipping them halfway through will ensure more even salting.
Step 4
While the cucumbers are salting, let’s make the delicious kimchi seasoning! In a bowl, combine the gochugaru, fish sauce, minced garlic, sugar, toasted sesame seeds, and 2 pinches of salt. Mix everything thoroughly. Making the seasoning in advance allows the flavors to meld beautifully while the cucumbers are salting, resulting in a more delicious kimchi. Feel free to adjust the amount of sugar based on your personal taste.
Step 5
Rinse the well-salted white cucumbers lightly under cold water to remove excess saltiness. Then, place them in a colander and let them drain for about 30 minutes to remove as much moisture as possible. Properly draining the cucumbers is crucial to prevent the kimchi from becoming watery and to maintain its crisp texture.
Step 6
Cut the drained chives into lengths similar to the cut cucumbers. This will help prevent the chives from falling out when stuffing the cucumbers and will also make for a neater presentation.
Step 7
Add the prepared kimchi seasoning and toasted sesame seeds to the drained white cucumbers. Gently mix everything together, being careful not to mash the cucumbers. Ensure the seasoning is evenly distributed among the cucumber pieces.
Step 8
Once the cucumbers are coated with seasoning, add the chopped chives and gently toss to combine. Avoid overmixing after adding the chives, as this can release a raw flavor. Mix gently as if you are coating them. Taste and adjust the seasoning with more salt or fish sauce if needed.
Step 9
Your delicious Oisobakgi kimchi is now complete! The crisp texture and spicy-sweet flavor are truly exceptional. This recipe is designed to yield delicious cucumber kimchi even without adding a starch paste (pul-guk). My family finishes this batch within a week, which is why I intentionally omitted the starch paste. I highly recommend you try making it!
