Crispy Fresh Onion and Cucumber Kimchi (Kkakdugi)
Double the Refreshment: Fresh Onion and Cucumber Kkakdugi Recipe
Fresh onions and cucumbers are incredibly affordable and delicious right now! It feels like a windfall because cucumbers are this cheap for the first time in years, so I’ve been buying them and making all sorts of dishes. I wonder if cucumbers just taste better this year, or if it’s just my imagination? Haha. I decided to add these firm, sweet fresh onions to my cucumber kkakdugi. The coolness is doubled, making it exceptionally tasty! Beyond the delightful crunchy texture, this kkakdugi is so flavorful that you can enjoy it simply by mixing it with rice. Try making this easy kimchi! Wishing you a delicious weekend! ♡
Main Ingredients- 8 cucumbers (to be salted with 1 Tbsp coarse salt)
- 3 fresh onions (to be salted with 1 tsp coarse salt)
Seasoning Ingredients- 1/2 cup anchovy sauce (adjust to taste)
- 1 1/2 cups red pepper flakes (adjust to taste)
- 1/2 tsp MSG or flavor enhancer (optional, adjust to preference)
- 1 Tbsp minced garlic
- A little bit of green onion (finely chopped)
- 1/2 cup anchovy sauce (adjust to taste)
- 1 1/2 cups red pepper flakes (adjust to taste)
- 1/2 tsp MSG or flavor enhancer (optional, adjust to preference)
- 1 Tbsp minced garlic
- A little bit of green onion (finely chopped)
Cooking Instructions
Step 1
First, wash the cucumbers thoroughly several times. Then, cut them into bite-sized cubes, similar to how you’d cut kimchi. Sprinkle 1 tablespoon of coarse salt over the cubed cucumbers and gently mix. Let them sit and brine for about 15-20 minutes. This salting process helps to draw out excess water and ensures a crispier texture.
Step 2
Peel the fresh onions, wash them clean, and then cut them into cubes of similar size to the cucumbers. It’s best to lightly salt the onions separately rather than brining them with the cucumbers. This enhances their sweetness while mellowing out any strong oniony flavor. Sprinkle 1 teaspoon of coarse salt over the cut onions, toss gently, and let them brine for about 10 minutes.
Step 3
While the cucumbers and onions are brining, prepare the seasoning mixture. In a bowl, combine the anchovy sauce, red pepper flakes, minced garlic, and MSG (if using). Stir everything together until well combined. Finely chop the green onion and set it aside.
Step 4
Once the cucumbers are sufficiently brined, rinse them lightly under running water to remove excess saltiness. Shake off as much water as possible. Do the same for the onions, squeezing out any excess liquid. Properly draining the vegetables is crucial to prevent the kkakdugi from becoming mushy and to maintain its satisfying crunch.
Step 5
Place the drained cucumbers and onions into a large bowl. Add the prepared seasoning mixture and the chopped green onions. Put on disposable gloves and gently mix everything together, ensuring the seasoning is evenly distributed. It might seem like a lot of seasoning at first, but as the vegetables release more moisture, it will naturally meld together. Taste and adjust the seasoning with more anchovy sauce or salt if needed. You can enjoy it immediately, but refrigerating it for a while will allow the flavors to develop further, resulting in an even richer taste.