Crispy & Refreshing Cucumber Kimchi: The Ultimate Golden Recipe
Mastering the Perfect Cucumber Kimchi Seasoning Blend
Dive into the irresistible charm of simple yet delicious cucumber kimchi, perfect for enjoying immediately! This recipe offers a delightful balance of fresh cucumbers and a savory, slightly sweet seasoning. It’s quick to make and can be enjoyed right away for a refreshing bite, or aged for a deeper, more complex flavor. Get ready to impress with this easy and flavorful cucumber kimchi!
Main Ingredients- 12 cucumbers (medium-large)
- 1 small bunch of chives
- 1 small bunch of water dropwort (minari)
- 1 medium onion
Golden Seasoning Ratio for Cucumber Kimchi- 4 Tbsp gochugaru (Korean chili flakes)
- 1/2 Tbsp minced garlic
- 2 Tbsp fish sauce (anchovy or similar)
- 1 Tbsp sugar
- 1 Tbsp salted shrimp (saeujeot), finely minced
- 4 Tbsp gochugaru (Korean chili flakes)
- 1/2 Tbsp minced garlic
- 2 Tbsp fish sauce (anchovy or similar)
- 1 Tbsp sugar
- 1 Tbsp salted shrimp (saeujeot), finely minced
Cooking Instructions
Step 1
First, let’s prepare the fresh cucumbers. I managed to get a box of 12 cucumbers for a great price of $5.99, and they looked wonderfully crisp, perfect for kimchi!
Step 2
Wash the cucumbers thoroughly. In a bowl, dissolve 1 tablespoon of salt into 1 cup of water to create a brine. Bring this brine to a rolling boil and immediately pour it over the cucumbers. Let them soak for about 30 minutes. This salting process helps the cucumbers become crispier and absorb flavors better.
Step 3
After 30 minutes, rinse the salted cucumbers under running water and drain them well. Cut them into approximately 8cm (3-inch) pieces. Then, make deep cuts in a cross shape (like an asterisk or plus sign) from the top, leaving about 1cm (less than half an inch) at the bottom uncut. This allows the seasoning to penetrate deeply into the cucumber.
Step 4
Place the cut cucumbers in a colander and let them drain for about 10 minutes to remove excess moisture. It’s crucial to get rid of as much water as possible, as this ensures the seasoning clings well to the cucumbers and doesn’t dilute the flavor.
Step 5
Now, let’s prepare the flavorful filling! Finely chop the chives and water dropwort into about 1cm (less than half an inch) pieces after washing them. Thinly slice the peeled onion into strips. If you have a carrot, julienning it and adding it will give a lovely color and extra flavor.
Step 6
Let’s make the ‘golden ratio’ seasoning, inspired by Chef Baek Jong-won (for about 4 cucumbers): Combine 4 Tbsp gochugaru, 1/2 Tbsp minced garlic, 2 Tbsp fish sauce, 1 Tbsp sugar, and 1 Tbsp finely minced salted shrimp. This blend is a guaranteed winner!
Step 7
Add the prepared chives, water dropwort, and onion to the seasoning mixture. Gently mix everything together. Be careful not to overmix; a gentle toss ensures the vegetables retain their fresh crunch. Chef Baek Jong-won’s seasoning is truly top-notch – it’s clean, deeply savory, and incredibly delicious!
Step 8
Carefully stuff the seasoning mixture into the cross-shaped cuts of the drained cucumbers. Make sure to fill all the crevices evenly, ensuring every bite is packed with flavor.
Step 9
Place the filled cucumber kimchi snugly into an airtight container. Let it sit at room temperature for about half a day to allow the flavors to meld, then refrigerate. It’s best enjoyed after about two days of fermentation, but honestly, it’s so delicious you can eat it right away! For those with less patience (like us!), it disappears in minutes. Enjoy the satisfying crunch and refreshing taste of your homemade cucumber kimchi!
