Crispy Cucumber and Chive Kimchi
An Effortless Cucumber and Chive Kimchi Recipe That Rivals Stuffed Cucumbers!
I originally planned to make stuffed cucumbers (oi sobagi), but I didn’t have enough cucumbers, so I quickly switched to making cucumber and chive kimchi! However, the taste is just as good, if not better and simpler, than stuffed cucumbers. To preserve that satisfying crunch, I used the same method as I would for stuffed cucumbers. Even after just one day of fermentation, the crispiness is incredible, offering the same delightful experience as the stuffed cucumbers you’ve made before! It’s especially convenient because you don’t need to pick out individual pieces; you can simply grab one to eat. This cucumber and chive kimchi, with its audible crunch, is easy to make. Try it today! Wishing you a happy afternoon~♡
Main Ingredients- 5 Cucumbers
- 2 handfuls of Chives (approx. 100-150g)
- 2 Tbsp Coarse Salt
Seasoning Ingredients- 6 Tbsp Gochugaru (Korean chili flakes)
- 7 Tbsp Fish Sauce (Kanari brand recommended; adjust to taste)
- 1 Tbsp Minced Garlic
- 1/2 tsp Sugar or Oligosaccharide (optional, to taste)
- 6 Tbsp Gochugaru (Korean chili flakes)
- 7 Tbsp Fish Sauce (Kanari brand recommended; adjust to taste)
- 1 Tbsp Minced Garlic
- 1/2 tsp Sugar or Oligosaccharide (optional, to taste)
Cooking Instructions
Step 1
First, wash the cucumbers thoroughly under running water.
Step 2
Cut the washed cucumbers into 6 equal pieces. Be careful not to cut them too small.
Step 3
In a pot, bring plenty of water to a boil with the 2 tablespoons of coarse salt. Once boiling, turn off the heat and pour the hot salted water over the prepared cucumbers. This step helps to enhance their crispiness.
Step 4
Trim any dirty parts from the clean chives and cut them into bite-sized pieces, about 3-4 cm long. If they are too long, the seasoning may not distribute evenly.
Step 5
Lightly drain the cucumbers that were soaked in the salted water. Then, cut each piece into 4 smaller portions, creating bite-sized pieces. (This step is identical to how you would prepare cucumbers for stuffed kimchi.)
Step 6
In a bowl, combine the bite-sized cucumber pieces and the chopped chives. Add all the seasoning ingredients (gochugaru, fish sauce, minced garlic, and sugar). Gently mix everything together with your hands, ensuring the seasoning coats the cucumbers and chives evenly.
Step 7
The cucumber and chive kimchi is delicious immediately, but for a deeper flavor, refrigerate it for about a day to allow it to ferment. Adjust the fermentation time according to your preference. Enjoy your delicious kimchi!