Crispy & Refreshing! Quick Cucumber Kimchi Recipe
Easy 5-Minute Instant Cucumber Kimchi Using Seasonal Cucumbers: How to Achieve a Satisfyingly Crunchy Texture
Enjoy fresh and delicious cucumbers in season! This instant cucumber kimchi is made in a flash without complicated steps. Its crisp texture and refreshing taste make it the perfect side dish to whet your appetite when you’re feeling uninspired. Let me share the secret to making this delightful cucumber kimchi right away!
Main Ingredients
- 4 cucumbers
- 4 Tbsp coarse salt
- 4 cups water
Seasoning Ingredients
- 2 Tbsp minced garlic
- 1 cube fresh ginger (minced or cubed)
- 4 Tbsp anchovy sauce
- 1 Tbsp tuna sauce
- 1 Tbsp plum extract
- 6 Tbsp red pepper flakes (gochugaru)
- 1 Tbsp toasted sesame seeds
- 2 Tbsp minced garlic
- 1 cube fresh ginger (minced or cubed)
- 4 Tbsp anchovy sauce
- 1 Tbsp tuna sauce
- 1 Tbsp plum extract
- 6 Tbsp red pepper flakes (gochugaru)
- 1 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
First, prepare 4 fresh cucumbers.
Step 2
Rinse the cucumbers thoroughly under running water, then trim off a small piece from both ends.
Step 3
Using a vegetable peeler, partially peel the cucumber skin. Peeling in stripes, or leaving some skin on, will enhance the texture.
Step 4
Lightly rinse the peeled cucumbers again and pat them dry.
Step 5
Cut the prepared cucumbers in half lengthwise, then in half again to make quarters. Finally, cut them into bite-sized pieces, about 5-6 cm long.
Step 6
Place all the cut cucumber pieces into a clean mixing bowl.
Step 7
In a pot, pour in 4 cups of water and add 4 tablespoons of coarse salt. Coarse salt helps to pickle the cucumbers and maintain their crispiness.
Step 8
Once the water in the pot comes to a rolling boil, add the prepared coarse salt and stir once to ensure it dissolves completely.
Step 9
Carefully pour the hot boiling salt water over the cucumbers in the bowl.
Step 10
After pouring the boiling salt water, gently toss the cucumbers to coat, then let them sit for about 3 minutes. This step slightly cooks and pickles the cucumbers, helping them retain their crunchiness.
Step 11
After 3 minutes, quickly rinse the cucumbers under cold running water. This rapid cooling helps to preserve their crisp texture.
Step 12
Now, let’s make the spicy and sweet seasoning in a separate mixing bowl. Start by adding 2 tablespoons of minced garlic and 1 cube of fresh ginger (or finely minced ginger).
Step 13
Add 4 tablespoons of anchovy sauce for a savory depth. Anchovy sauce is key to developing the rich flavor of the kimchi.
Step 14
For an added layer of flavor, stir in 1 tablespoon of tuna sauce. If you don’t have tuna sauce, you can substitute it with another fish sauce like kkanari-aekjeot.
Step 15
Generously add 6 tablespoons of red pepper flakes (gochugaru) for that vibrant color and spicy kick.
Step 16
Now, use a spoon to thoroughly mix all the seasoning ingredients in the bowl, creating your seasoning paste. Stir well until all ingredients are evenly combined.
Step 17
Add the drained cucumbers to the seasoning bowl. Gently toss them with the prepared seasoning paste until well coated. Finally, sprinkle 1 tablespoon of toasted sesame seeds for a nutty finish.
Step 18
Transfer the perfectly seasoned cucumber kimchi to a serving dish.
Step 19
This finished cucumber kimchi is wonderfully refreshing and crisp, making it an excellent side dish that pairs perfectly with rice. You’ve just created a ‘rice thief’ that’s perfect even when you don’t have much appetite!
