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Korean Food: Cucumber Kimchi (오이 소박이)

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Ingredients
Main ingredients:
  Cucumbers 24 Small (Cut crosswise into 4 all the way from one end till about 1/2-inch from the bottom)
  Coarse sea salt 1 Cup (16 tbs)
  Garlic chives 2 Cup (32 tbs), chopped into 1/4-inch pieces
  Water 10 Cup (160 tbs)
  Green onions 1 Cup (16 tbs), chopped into 1/4-inch pieces
Sauce ingredients:
  Red pepper powder 1 Cup (16 tbs)
  Fish sauce/Salt 6 Tablespoon
  Water 6 Tablespoon
  Sugar 2 Tablespoon
  Minced garlic 2 Tablespoon
  Minced ginger 2 Teaspoon
Directions

GETTING READY
1. In a pan boil 10 cups of water with 1 cup of coarse sea salt. Pour the boiling water on top of the cucumbers and soak for about 50 minutes. Then rinse them in cold water once and drain the water.

MAKING
2. In a bowl mix all the ingredients for the kimchi sauce. Add the garlic chives and green onions to the sauce and mix well.
3. Open the cut cucumber gently and put some of the sauce mixture into it and rub the surface of the cucumber with the sauce.

FINALIZING
4. Put the kimchis in a glass container and set them aside at room temperature overnight and then refrigerate.

SERVING
5. Serve with rice.

NOTE
Soaking the cucumbers in hot salt water helps the cucumbers stay crunchy after the kimchi has been made.
Add chopped carrot for color.

Recipe Summary

Difficulty Level: 
Easy
Channel: 
DiabeticLiving
Cuisine: 
Korean
Course: 
Side Dish
Taste: 
Spicy
Method: 
Fermented
Ingredient: 
Cucumber
Interest: 
Easy
Preparation Time: 
80 Minutes
Servings: 
20
Subtitle: 
Asian Oi Sobaegi 
Cucumber Kimchi is a traditional Korean Side Dish. You are bound to find great abundance of fresh tender and cool cucumbers in summers. Watch this video to learn how to make a delicious Korean style cucumber pickle or kimchi which is ideal as a summer appetizer or side dish. They are so delicious that you would want to snack on them too. It’s cool, spicy, sour, crisp and crunchy all in one! This is such an easy and super ref

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