Cucumber kimchi (Oi kimchi)

Cucumber kimchi (Oi kimchi)

from koreanbapsang.com
Side Dish
45 min

Super easy kimchi made with cucumbers! Crisp, crunchy, and delicious!

Ingredients

  • 1 ½ poundscucumbers (korean cucumbers or other type such as kirby pickling cucumbers)
  • 1 tablespooncoarse sea salt (less if using fine salt)
  • 2 ouncesgarlic chives (buchu, 부추) (or scallions)
  • ¼ mediumonion
  • 2 tablespoonsgochugaru 고추가루 (korean red chili pepper flakes)
  • 1 tablespoonmyulchi aekjeot 멸치액젓 (fish sauce)
  • 1 tablespoonsaeujeot 새우젓 (salted and fermented shrimp) or use more fish sauce
  • 1 tablespoonminced garlic
  • ½ teaspoongrated ginger
  • 2 teaspoonsugar or 2 tablespoons maesilcheong (korean plum syrup) (or your favorite sugar substitute)
  • 1 teaspoonroasted sesame seeds - optional

Directions

  1. 1

    Cut the cucumbers in half lengthwise. Cut each one in half again lengthwise. Dice the cucumbern quarters into about 1 to 1.5 inch-long pieces. Sprinkle the salt evenly all over the cucumber pieces. Let them sit for about 30 minutes.

  2. 2

    Drain the cucumbers well in a strainer to remove any water released. Do not rinse the cucumbers.

  3. 3

    Cut the garlic chives into 1.5 inch long pieces. Thinly slice the onions.

  4. 4

    Add the onions and garlic chives along with all the remaining ingredients to the salted cucumbers. Toss everything until the cucumbers are well coated with the seasoning. The cucumbers will look dry at this point, but will release moisture as they absorb the seasonings.