Simple Summer Kimchi with Water Dropwort, Chives, and Cucumber
Fragrant Water Dropwort & Crisp Cucumber’s Perfect Match! Super Easy Summer Kimchi Recipe
This simple kimchi is made by combining fresh water dropwort, chives, and cucumbers – which are affordable and delicious this season. It’s a golden recipe that delivers a rich flavor without needing many ingredients, making it a perfect side dish for when your appetite is low!
Main Ingredients- 9-10 Korean cucumbers (Baek-oi)
- 200-300g fresh water dropwort (Minari)
- 200g chives (Buchu)
Seasoning Ingredients- 2 Tbsp coarse sea salt (for pickling cucumbers)
- 3-4 Tbsp gochugaru (Korean chili flakes) (adjust to taste)
- 1 Tbsp minced garlic
- 3 Tbsp anchovy sauce (for umami)
- 2 Tbsp sand lance sauce (for depth of flavor)
- 1.5 Tbsp sugar (adjust sweetness)
- 1-2 Tbsp toasted sesame seeds (for nutty flavor)
- 2 Tbsp coarse sea salt (for pickling cucumbers)
- 3-4 Tbsp gochugaru (Korean chili flakes) (adjust to taste)
- 1 Tbsp minced garlic
- 3 Tbsp anchovy sauce (for umami)
- 2 Tbsp sand lance sauce (for depth of flavor)
- 1.5 Tbsp sugar (adjust sweetness)
- 1-2 Tbsp toasted sesame seeds (for nutty flavor)
Cooking Instructions
Step 1
Trim any wilted or yellow leaves from the water dropwort. Then, wash it thoroughly in cold water by shaking it to remove any dirt or impurities. Shake off excess water and cut into 2-3cm lengths.
Step 2
Wash the Korean cucumbers by rubbing their skin with a soft cloth or scrubber until clean. Trim any wilted or yellow leaves from the chives, wash them, shake off excess water, and cut into 2-3cm lengths.
Step 3
Cut the washed Korean cucumbers into 3-4cm lengths, then cut each piece in half lengthwise. This helps the seasoning penetrate better for a more flavorful kimchi.
Step 4
In a bowl, mix the cut cucumbers with 2 Tbsp of coarse sea salt. Let them pickle for about 50 minutes to 1 hour. After pickling, rinse them quickly once in cold water and drain thoroughly. Be careful not to rinse too much, or you’ll lose the saltiness!
Step 5
Now, for the heart of the kimchi! Combine all the seasoning ingredients (gochugaru, minced garlic, anchovy sauce, sand lance sauce, sugar) in a bowl and mix well to create the seasoning paste. Ensure all ingredients are thoroughly blended.
Step 6
Add the drained pickled cucumbers to the seasoning paste and gently mix to coat them evenly with the seasoning. Be careful not to crush the cucumbers; gentle handling is key to maintaining their crisp texture.
Step 7
Add the pre-cut chives and water dropwort to the bowl with the seasoned cucumbers. Gently toss everything together, being careful not to mash the vegetables, to preserve their crispness.
Step 8
Finally, taste and adjust the seasoning. If it’s not salty enough, add a little more salt or fish sauce to your preference. Remember, the kimchi should taste slightly saltier initially, as the flavors will meld and the saltiness will balance out as the vegetables release their moisture.
Step 9
You’ve now completed this simple yet healthy and delicious summer kimchi, featuring the crisp texture of cucumbers, the fragrant water dropwort of the season, and nutritious chives! Enjoy its fresh, homemade taste.
