Cucumber Kimchi Oi Kimchi
Maybe this is more of an Oi muchim (muchim means "to season" in Korean) or a quick kimchi. Either way, make this and enjoy! *If you can't find Persian cucumbers, you can use 2 English cucumbers, or even kirby cucumbers. I enjoy a lot of different crunchy bites in my cucumber kimchi. If this is too much, cut back on the carrots and onions.
Servings: 4
Ingredients
- 6 Persian cucumbers* sliced
- 1 teaspoon kosher salt or coarse sea salt
- 1 to 2 small carrots thinly sliced
- 1/2 to 1 small onion thinly sliced
- 1/2 cup Korean pear peeled and cubed; optional for added sweetness and crunch
- 3 tablespoons Korean gochugaru (hot pepper flakes)
- 2 to 3 cloves garlic minced
- 1 teaspoon freshly grated ginger
- 1 to 2 tablespoons sugar
- 2 tablespoons brown rice vinegar
- 2 teaspoons sesame oil
- 1 teaspoon fish sauce
- 1 to 2 green onions diced
- sesame seeds for garnish
Instructions
- Place the sliced cucumbers into a large bowl and sprinkle the salt on top. Mix gently with your hands and set aside for about 20 minutes. While your cucumbers are sitting, get everything else prepped and chopped.
- After 20 minutes, tilt the bowl with the cucumbers to discard any liquid that might be in your bowl. Some people squeeze the cucumbers in a cheese cloth or paper towel to get more excess water out but you can simply pat your cucumbers down gently with a paper towel.
- Into the same bowl, add in the carrots, onions, Korean pear (if using), gochugaru, garlic, ginger, sugar, vinegar, sesame oil, fish sauce and the green onions. Mix together until everything is combined and all of the vegetables are nicely coated. Taste and adjust anything as needed (to your taste). To serve: garnish with the sesame seeds and enjoy!
- Store any leftovers in an airtight container in the refrigerator. Enjoy within 1 week!
Notes
*If you can't find Persian cucumbers, you can use 2 English cucumbers, or even kirby cucumbers