Cucumber kimchi, or “Oi Sobagi” in Korean, is a quick and delicious variation of traditional kimchi that brings a refreshing crunch to any meal. Unlike napa cabbage kimchi, this dish is perfect for those looking for a lighter, faster option to enjoy the authentic flavors of Korean cuisine. Whether you’re a seasoned cook or a beginner, this cucumber kimchi recipe will guide you through every step, ensuring you create a side dish that’s as delightful as it is simple.

Why Make Cucumber Kimchi?

Cucumber kimchi combines the bold, spicy flavors of traditional kimchi with the crispness of fresh cucumbers. It’s an ideal dish for:

• Quick preparation: Ready in a fraction of the time it takes to make fermented cabbage kimchi.
• Health benefits: Rich in probiotics, vitamins, and antioxidants.
• Versatility: Perfect as a side dish, snack, or addition to rice and noodle bowls.
• Seasonal enjoyment: A refreshing treat during warmer months.

This guide will show you how to make cucumber kimchi with gochujang, a key ingredient that adds depth and spice to the dish.

Ingredients You’ll Need

Before diving into how to make cucumber kimchi, gather the following ingredients:

Main Ingredients:

• 4 medium-sized cucumbers (preferably Korean or Persian cucumbers for their crisp texture)
• 1 tablespoon of coarse sea salt
• 2 tablespoons of sugar

Seasoning Paste:

• 3 tablespoons of gochugaru (Korean red pepper flakes)
• 1 tablespoon of gochujang (Korean red chili paste)
• 2 tablespoons of fish sauce (or soy sauce for a vegetarian option)
• 1 tablespoon of minced garlic
• 1 teaspoon of grated ginger
• 2 teaspoons of sesame oil
• 2 teaspoons of rice vinegar

Optional Additions:

• 1 small carrot, julienned
• 1 small onion, thinly sliced
• 2 green onions, finely chopped
• 1 teaspoon of toasted sesame seeds (for garnish)

Step 1: Preparing the Cucumbers

To make quick cucumber kimchi, start by preparing the cucumbers:

1. Wash the cucumbers thoroughly and cut them into halves or quarters, depending on your preference.
2. Sprinkle the cucumbers with coarse sea salt, ensuring even coverage.
3. Let them sit in a colander for 20-30 minutes to draw out excess moisture.
4. Rinse the cucumbers under cold water and gently pat them dry with a clean kitchen towel.

Tip: Salting the cucumbers ensures they retain their crunch during fermentation.

Step 2: Creating the Kimchi Paste

The seasoning paste is the heart of this cucumber kimchi recipe. Follow these steps:

1. In a mixing bowl, combine gochugaru, gochujang, fish sauce, minced garlic, grated ginger, sugar, sesame oil, and rice vinegar.
2. Mix until the ingredients form a smooth, thick paste.
3. Add julienned carrots, sliced onions, and green onions (if using) to the paste and mix well.

Why Gochujang? Gochujang adds a rich, umami flavor that elevates this dish from simple to extraordinary.

Step 3: Marinating the Cucumbers

Once the cucumbers are prepped and the paste is ready, it’s time to combine them:

1. Place the salted cucumbers in a large bowl or airtight container.
2. Add the kimchi paste to the cucumbers, ensuring each piece is thoroughly coated.
3. Use your hands (wearing gloves if desired) to massage the paste into the cucumbers gently.

Pro Tip: Massaging helps the flavors penetrate the cucumbers for a more robust taste.

Step 4: Fermenting the Kimchi

Fermented cucumber kimchi develops its tangy flavor over time. Here’s how to ferment it properly:

1. Pack the coated cucumbers into a clean, airtight jar or container.
2. Press down firmly to remove air pockets.
3. Leave the jar at room temperature for 12-24 hours to kickstart fermentation.
4. Transfer the jar to the refrigerator to slow the fermentation process.

Duration: Cucumber kimchi is ready to eat after 24 hours but tastes best after 2-3 days of refrigeration.

Step 5: Serving Your Cucumber Kimchi

Cucumber kimchi is a versatile dish that can be enjoyed in various ways:

• As a side dish: Serve alongside rice, grilled meats, or noodle dishes.
• As a snack: Pair with crackers or enjoy on its own.
• In recipes: Add to bibimbap, wraps, or sandwiches for a spicy kick.

Presentation Tip: Garnish with toasted sesame seeds and green onions for a visually appealing dish.

Step 6: Storing and Enjoying

To maintain the freshness of your cucumber kimchi:

1. Store in an airtight container in the refrigerator.
2. Consume within 7-10 days for the best flavor and texture.

Note: As cucumber kimchi ages, it becomes tangier. Use older kimchi in cooked dishes like fried rice or stews.

Frequently Asked Questions

Can I use other vegetables?

Yes! Radishes, carrots, or zucchini make excellent substitutes or additions to cucumber kimchi.

Is cucumber kimchi spicy?

The spice level is adjustable. Reduce gochugaru and gochujang for milder flavors.

How do I make it vegetarian?

Replace fish sauce with soy sauce or a vegan fish sauce alternative.

Conclusion

Cucumber kimchi is a delightful, quick, and easy dish that embodies the essence of Korean cuisine. With this 6-step recipe, you now know how to make cucumber kimchi that’s both refreshing and full of bold flavors. Whether you’re new to kimchi or looking for a fast alternative to traditional recipes, this guide has you covered.

Start experimenting with your own variations today and enjoy this Korean favorite with every meal. Happy fermenting!

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