Refreshing and Tangy Cucumber Water Kimchi
Unlock the Secret to an Irresistible Broth: The Ultimate Cucumber Water Kimchi Recipe!
This refreshing cucumber water kimchi (Mul Kimchi) is elevated with the addition of yogurt, creating a delightfully tangy and umami-rich broth. It’s the perfect dish to add a burst of freshness to any meal, especially when you crave something light and invigorating.
Main Ingredients- 6 cucumbers
- 1 bunch scallions
- 5 stalks Korean parsley (minari)
- 3 Korean green chilies (cheongyang)
- 2 red chilies
- 1/4 pear
- 5 whole garlic cloves
- 1/2 Tbsp minced ginger
- 2 bottles plain yogurt (125ml each)
- 4 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp fish sauce (kanari aekjeot)
- 1 Tbsp sugar
- 1 to 1.5 Tbsp fine salt (for seasoning)
For Salting Cucumbers- 2 cups water (400ml)
- 2 Tbsp coarse sea salt
For the Flour Slurry- 2 cups water (400ml)
- 1 Tbsp all-purpose flour
- 2 cups water (400ml)
- 2 Tbsp coarse sea salt
For the Flour Slurry- 2 cups water (400ml)
- 1 Tbsp all-purpose flour
Cooking Instructions
Step 1
First, prepare the flour slurry. In a pot, combine 1 Tbsp of flour with 2 cups (400ml) of water. Whisk thoroughly to ensure there are no lumps. Cook over low heat, stirring constantly, until a thin, watery slurry forms. Avoid making it too thick, as it might clump in the kimchi. Let the slurry cool completely before use.
Step 2
Since we’ll be using the cucumber skins, wash them thoroughly under running water, rubbing with coarse sea salt. This helps remove any dirt or residue. Pat them dry.
Step 3
Cut the cleaned cucumbers into approximately 2cm (about 3/4 inch) pieces. Slicing them to a moderate thickness will help maintain their crisp texture without becoming mushy.
Step 4
Place the cut cucumbers in a bowl and add 2 Tbsp of coarse sea salt and 2 cups (400ml) of water. Gently mix, then let them salt for about 30 minutes. Stir them once or twice during this period to ensure even salting.
Step 5
Peel the pear and cut it into large chunks for blending. Wash the Korean parsley (minari) and cut it into 2cm pieces. Cutting the stems shorter will make it easier to eat.
Step 6
Cut the scallions into 2cm lengths as well. Similar to the parsley, shorter pieces are more convenient for mixing.
Step 7
For the chilies, halve the red chilies, remove the seeds, and julienne them for color. Slice the green chilies diagonally for a hint of spiciness. Feel free to add more green chilies if you prefer a spicier kimchi.
Step 8
In a blender, combine the whole garlic cloves, the chunked pear, and a small amount of water. Blend until smooth. This process extracts the natural sweetness and aroma of the pear, enriching the kimchi broth.
Step 9
In a large mixing bowl, combine 4 Tbsp of gochugaru, 2 Tbsp of fish sauce, 1 Tbsp of sugar, and 1/2 Tbsp of minced ginger. Add the blended pear and garlic mixture. Pour in the 2 bottles of plain yogurt to add tanginess and depth of flavor. This forms the base for your delicious water kimchi seasoning.
Step 10
Stir the cooled flour slurry into the seasoning mixture. Place this seasoned mixture into a cheesecloth or fine mesh bag. Squeeze out the blended pear and garlic mixture (from step 7) into the seasoning, pressing firmly to extract all the liquid. This method ensures a clear and flavorful broth. Taste the seasoning and adjust with fine salt if needed. Squeezing through the cloth is key for a clean broth.
Step 11
Do not rinse the cucumbers after salting! Simply drain them in a colander. A good sign that the cucumbers are properly salted is when they are pliable and bend easily without breaking. Over-salting can make them too soft.
Step 12
Add the drained cucumbers and the prepared scallions, parsley, and chilies to the seasoned broth. Mix gently. The cucumber water kimchi can be enjoyed immediately, but for a richer flavor, let it sit at room temperature for about half a day, then refrigerate. The crisp cucumbers and the refreshing, tangy broth create a truly delightful kimchi experience. Enjoy!
