Crispy Cucumber Kimchi (Oi Sobagi) – Easy Recipe Without Starch Paste!
Delicious Cucumber Kimchi Recipe Even Without Starch Paste!
Now that the season for crisp white cucumbers (baek-oi) has arrived and prices have dropped, you can make refreshing cucumber kimchi instead of your usual aged kimchi. This recipe allows you to make delicious kimchi without the hassle of a starch paste. It’s a perfect side dish to whet your appetite, especially in the summer!
Main Ingredients- 14-15 white cucumbers (choose firm ones that aren’t hollow)
- 1/2 bunch chives
- 2.5 Tbsp coarse salt (for salting cucumbers)
Seasoning Mix- 4-5 Tbsp red pepper flakes (adjust for spiciness)
- 4 Tbsp anchovy sauce (fish sauce)
- 1.5 Tbsp minced garlic
- 2 Tbsp sugar (adjust sweetness to your preference)
- Generous amount of toasted sesame seeds (for nutty flavor!)
- 4-5 Tbsp red pepper flakes (adjust for spiciness)
- 4 Tbsp anchovy sauce (fish sauce)
- 1.5 Tbsp minced garlic
- 2 Tbsp sugar (adjust sweetness to your preference)
- Generous amount of toasted sesame seeds (for nutty flavor!)
Cooking Instructions
Step 1
The secret to delicious cucumber kimchi starts with picking the right cucumbers! Select firm white cucumbers by gently pressing the stem end. Wash them thoroughly under cold running water, then scrub them with a soft cloth or sponge to remove any dirt or debris.
Step 2
After rinsing the cucumbers, cut them into quarters lengthwise, leaving about 1-2 cm uncut at the stem end (be careful not to cut all the way through, or the filling might fall out). Sprinkle the cut cucumbers evenly with 2.5 Tbsp of coarse salt and let them salt for 30-40 minutes. Flip them halfway through to ensure even salting. Once salted, rinse the cucumbers two to three times under running water to remove excess salt, then place them in a colander to drain for 20-30 minutes. Skipping this draining step can lead to watery kimchi.
Step 3
While the cucumbers are salting, prepare the chives. Wash the chives thoroughly, shake off excess water, and chop them to a length similar to the cucumbers.
Step 4
Now, let’s make the flavorful seasoning mix that will make your cucumber kimchi shine! In a bowl, combine the red pepper flakes, anchovy sauce, minced garlic, sugar, and sesame seeds. Mix well. You can adjust the amount of sugar according to your personal taste. Mixing the seasonings in advance allows the flavors to meld beautifully.
Step 5
Place the well-drained salted cucumbers in a bowl and gently mix them with the prepared seasoning sauce. Be gentle to avoid mashing the cucumbers – this is key! First, coat the cucumbers with the seasoning, then taste and adjust the saltiness by adding a little more anchovy sauce if needed.
Step 6
Add the chopped chives to the bowl and gently toss everything together until just combined. Avoid vigorous mixing, as this can diminish the fresh aroma of the chives. Mix as if you are gently caressing the cucumbers.
Step 7
Your wonderfully crisp white cucumber kimchi, bursting with the fresh flavors of the season, is ready! It’s delicious right away, but letting it rest in the refrigerator for about a day will allow the flavors to deepen even further. Enjoy your homemade kimchi!
