Crispy Cucumber Kimchi (Oi-kkakdugi): A Refreshing Summer Delight
Crispy and Refreshing Cucumber Kimchi (Oi-kkakdugi)
Discover how to make delightful, crunchy Oi-kkakdugi (cubed cucumber kimchi) using fresh cucumbers and aromatic chives. This easy-to-follow recipe is perfect for beating the summer heat and adding a zesty kick to any meal.
Main Ingredients- 3 cucumbers
- 50g chives
- 1 Tbsp coarse sea salt
Seasoning Ingredients- 3 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp fish sauce (anchovy)
- 1 Tbsp salted shrimp (minced or pureed)
- 1 Tbsp minced garlic
- 3 Tbsp plum extract
- 3 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp fish sauce (anchovy)
- 1 Tbsp salted shrimp (minced or pureed)
- 1 Tbsp minced garlic
- 3 Tbsp plum extract
Cooking Instructions
Step 1
Prepare 3 fresh cucumbers. Wash them thoroughly under running water.
Step 2
Cut the cucumbers into bite-sized cubes, similar to kkakdugi (radish kimchi). It’s recommended to remove the watery core with the seeds before cubing. This helps the kimchi stay crisp and prevents it from becoming mushy.
Step 3
Wash the chives and cut them into short lengths, about 1-2 cm long. Shorter pieces mix better with the seasoning and are easier to eat.
Step 4
Place the cubed cucumbers in a large bowl. Sprinkle 1 tablespoon of coarse sea salt evenly over them and mix gently. Let them salt for about 30 minutes. This salting process draws out excess moisture and makes the cucumbers more pliable, enhancing their crisp texture.
Step 5
After salting, rinse the cucumbers lightly under cold water to remove excess salt. Drain them thoroughly in a colander, ensuring as much water as possible is removed. Proper draining is key to achieving a well-seasoned and flavorful kimchi.
Step 6
Add all the seasoning ingredients to the drained cucumbers: 3 Tbsp gochugaru, 1 Tbsp fish sauce, 1 Tbsp finely minced or pureed salted shrimp, 1 Tbsp minced garlic, and 3 Tbsp plum extract. Gently toss everything together until the cucumbers are evenly coated with the seasoning mixture.
Step 7
When using salted shrimp, it’s best to mince it finely or process it into a paste for a smoother texture and better flavor distribution. If you don’t have salted shrimp, you can omit it or substitute with an additional 1 Tbsp of fish sauce.
Step 8
Add the prepared chives to the bowl. Gently mix them in with the seasoned cucumbers, being careful not to crush the cucumbers. Fold them in just until combined.
Step 9
Tip: It’s best to add the chives at the very end and mix them in only briefly. If mixed too early or for too long, the chives can lose their fresh aroma and develop a slightly grassy flavor. Avoid over-mixing both the cucumbers and chives.
Step 10
Your delicious Oi-kkakdugi is ready! While it can be enjoyed immediately, letting it chill in the refrigerator for a while will allow the flavors to meld and the kimchi to become even crisper and more flavorful. It’s a fantastic side dish to brighten up any meal, especially during warmer months.
