Name: Easy Cucumber Kimchi
Prep time: 15 min
Total time: 15 min
Cuisine: Korean
Ingredients: 4 Persian cucumbers; 1/2 tbsp salt; 1/2 medium carrot, julienned; 1 stalk green onion, minced; 2 tsp minced garlic; 1.5 tbsp gochugaru; 3 tbsp rice vinegar; 1 tbsp fish sauce; 2.5 tsp sugar; 1 tsp sesame oil; 1/2 tbsp sesame seeds

There’s something undeniably captivating about the crunch of fresh cucumbers, their cool, crisp texture providing an invigorating addition to any meal. Imagine sitting on a sun-drenched patio, the air filled with laughter and the tantalizing aromas of a summer feast wafting by, when suddenly you take a bite of Easy Cucumber Kimchi, known as Oi Kimchi. Your palate ignites with the perfect balance of savory and tangy flavors, enhanced by the subtle kick of chili pepper. Each mouthful bursts with freshness, making it a delightful companion to warm rice or grilled meats. This brightly hued dish boasts a symphony of flavors that dance on your taste buds, while a sprinkle of sesame seeds delivers a satisfying crunch that leaves you yearning for more.

Not only is Oi Kimchi a feast for the senses, but it also serves as an effortless introduction to the world of Korean cuisine. It beckons with its vibrant colors and enticing aroma, making it impossible to resist. Picture a colorful spread where each component complements the other—this easy-to-make kimchi adds both depth and sophistication to everyday meals. Perfect for gatherings, a weeknight dinner, or a refreshing snack, it stands out in versatility, accommodating a variety of occasions with grace.

Why You’ll Love This Easy Cucumber Kimchi

Easy Cucumber Kimchi transforms the humble cucumber into a zingy marvel that brightens any dish with its vibrant flavors. You’ll fall in love with this recipe not just for its bold taste but also for the benefits it imparts. The fermentation process enhances the nutritional profile, making it a probiotic powerhouse. This means your gut health gets a significant boost while your taste buds embark on a delightful journey.

The juxtaposition of the crisp, refreshing cucumbers against the umami-rich fish sauce and the heat from the gochugaru creates a harmonious blend that tantalizes the senses. It’s a perfect appetizer for summer gatherings, a side dish for Korean barbecue, or a unique addition to your lunchbox. What’s more, the simplicity of preparation ensures that you can whip up a batch at a moment’s notice. This dish radiates joy, making it a beloved staple in households everywhere.

Preparation Phase & Tools to Use

Foiling the perceived complexity of kimchi, the preparation for Easy Cucumber Kimchi calls for just a handful of basic kitchen tools and techniques. Here’s what you’ll need:

Sharp Knife: A good knife ensures clean cuts, allowing the cucumbers to maintain their crispness.
Cutting Board: Choose a stable surface for easy chopping; it’s also wise to separate your fruits and veggies.
Mixing Bowl: Opt for a medium-sized bowl that allows ample room for mixing without spilling.
Measuring Spoons: Accurate measurements keep flavors balanced, especially crucial with seasoning.
Colander: Ideal for draining excess water from the cucumbers, which helps maintain their crunch.

Before you dive into making your kimchi, wash your cucumbers thoroughly and have your ingredients prepped. This not only simplifies the process but also keeps the cooking experience enjoyable.

Ingredients for Easy Cucumber Kimchi

The magic of Easy Cucumber Kimchi lies in its wholesome ingredients:

4 Persian cucumbers: These thin-skinned cucumbers have a subtly sweet flavor and maintain a delightful crunch that’s perfect for kimchi.
1/2 tbsp salt: Salt draws out moisture and enhances flavor; it’s essential for the fermentation process.
1/2 medium carrot, julienned: Adds color, sweetness, and a delightful bite to each forkful.
1 stalk green onion, minced: Incorporates a fresh onion flavor, brightening the dish.
2 tsp minced garlic: Infuses a depth of flavor, enhancing the overall aromatic profile.
1.5 tbsp gochugaru: This Korean chili flakes bring the heat and a subtle smokiness that rounds out the taste.
3 tbsp rice vinegar: It offers a tangy twist, balancing the rich flavors beautifully.
1 tbsp fish sauce: Delivers an umami kick, elevating the savory experience.
2.5 tsp sugar: Balances the acidity and heat, making the dish pleasingly complex.
1 tsp sesame oil: Adds a nutty depth, complementing the brightness of the cucumbers.
1/2 tbsp sesame seeds: Provide a final crunch, appealing visually and texturally.

Feel free to experiment with substitutes, like using apple cider vinegar if you’re out of rice vinegar, or adding more vegetables like radishes for added crunch.

How to Make Easy Cucumber Kimchi

Creating this Easy Cucumber Kimchi is an adventure that starts with slicing and dicing.

Slice Your Cucumbers: Begin by cutting the Persian cucumbers into 1/2-inch thick medallions, ensuring they create a satisfying crunch.
Salting: Place them in a mixing bowl and sprinkle with salt. This draws out excess moisture; mix well and let them sit for at least 15 minutes.
Prepare Remaining Ingredients: While the cucumbers sweat, julienne the carrot, mince the green onion, and garlic. Set them aside, creating a little assembly line of colorful ingredients.
Drain the Liquid: After 15 minutes, pour the excess water from the cucumbers. Optionally, give them a gentle rinse and a squeeze to rid them of excess salt. Pat dry with a kitchen towel.
Combine All Ingredients: In a new dry bowl, combine the cucumbers with the carrots, green onions, garlic, gochugaru, rice vinegar, fish sauce, sugar, sesame oil, and sesame seeds. Mix well, ensuring every piece is coated in the flavorful marinade.
Taste Test: Adjust the seasoning to your preference; perhaps a touch more sugar or a dash of extra fish sauce.
Serve & Enjoy: Indulge in your refreshing creation immediately, or let it sit for a couple of hours to enhance the flavors.

Chef’s Notes & Helpful Tips

Make-Ahead Wonders: This kimchi tastes even better after sitting in the fridge for a day or two, allowing the flavors to meld beautifully.
Customizing Flavors: Feel free to ramp up the heat by adding more gochugaru, or throw in some diced bell pepper or radish for added crunch and vibrancy.
Storage Options: Use an airtight container for maximum freshness; Oi Kimchi can last up to a week in the fridge.

Common Mistakes to Avoid

Creating the perfect Easy Cucumber Kimchi can be simple if you steer clear of these enjoyable "oops" moments:

Over-salting: While salt is essential, too much can overpower the delicate flavors. Taste and adjust accordingly!
Ignoring the Drainage: Neglecting to remove excess water from the cucumbers can lead to a soggy dish. Ensure that you drain and pat them dry.
Not Mixing Properly: Give all ingredients a thorough mix! You want every cucumber piece to be flavor-infused, not just the ones on top.

What to Serve With Easy Cucumber Kimchi

Pairing your Easy Cucumber Kimchi with the right foods enhances the dining experience. Consider these delightful options:

Grilled Meats: The cool crunch of kimchi perfectly balances the smoky tenderness of grilled chicken or beef ribs.
Spicy Tofu Stir-Fry: Serve on the side for a bright contrast to the fiery flavors of stir-fried dishes.
Rice Dishes: Elevate plain steamed rice or fried rice with a splash of tang and texture from your kimchi.
Korean BBQ: Unleash the true Korean experience with a spread of meats, dipping sauces, and your refreshing kimchi.
Sandwiches: Add a layer to your veggie or turkey sandwiches for an unexpected twist.
Rice Paper Rolls: Use it as a filling for fresh spring rolls, introducing an exciting pop of flavor.

Storage & Reheating Instructions

Enjoy your kimchi fresh, or store it to enjoy later. Transfer leftover Easy Cucumber Kimchi into an airtight container and refrigerate. It stays fresh for up to a week, gaining depth with time. Avoid freezing; the texture might become mushy. To refresh your leftover kimchi, simply toss it with a bit of extra sesame oil before serving to revive its vibrant flavors.

Estimated Nutrition Information

Each serving of Easy Cucumber Kimchi (1 cup) contains approximately:

Calories: 55
Protein: 2g
Carbohydrates: 9g
Dietary Fiber: 1g
Sugars: 3g
Fat: 2g
Sodium: 600mg

Note: Nutritional values are approximate and can vary based on ingredient variations and serving sizes.

FAQs

1. Can I use other types of cucumbers for this recipe?
Yes! While Persian cucumbers offer a perfect crunch and mild flavor, you can opt for English cucumbers or even small kirby cucumbers if needed. Avoid larger varieties as they might become watery.

2. Is it necessary to use fish sauce?
Fish sauce elevates the umami flavor and authenticity of the dish, but you can use soy sauce for a vegetarian option. However, the flavor will shift.

3. Can I make this recipe spicy?
Absolutely! If you love heat, simply increase the amount of gochugaru. Experimenting with chili flakes can also offer a unique flavor.

4. How long does the kimchi last in the refrigerator?
When stored in an airtight container, your kimchi will stay fresh for about a week. The flavors may intensify, making it even more delicious!

5. Can I add other vegetables to my kimchi?
Certainly! Feel free to incorporate thinly sliced radishes, bell peppers, or even kale. Adjust the salt level accordingly to complement the added veggies.

As you find joy in crafting this Easy Cucumber Kimchi, remind yourself of the flavors bursting in every bite and how they bring people together. This delightful dish embodies not just the essence of Korean cuisine, but the warmth of shared meals and joyous moments. With every crunch and burst of flavor, you invite a little extra comfort and joy into your day. So, gather your ingredients, pull on your apron, and indulge in the delightful experience of making and sharing this tangy, refreshing kimchi. Your taste buds deserve the adventure!

Easy Cucumber Kimchi

Author: mohamedsf573gmail-com
Total Time: 15 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

A refreshing and tangy cucumber kimchi that pairs perfectly with various dishes.

Ingredients

Scale

4 Persian cucumbers
1/2 tbsp salt
1/2 medium carrot, julienned
1 stalk green onion, minced
2 tsp minced garlic
1.5 tbsp gochugaru
3 tbsp rice vinegar
1 tbsp fish sauce
2.5 tsp sugar
1 tsp sesame oil
1/2 tbsp sesame seeds

Instructions

Slice your cucumbers into 1/2-inch thick medallions.
Place them in a mixing bowl and sprinkle with salt.
Let them sit for at least 15 minutes.
Julienne the carrot, mince the green onion, and garlic.
Drain the excess water from the cucumbers.
Combine cucumbers with carrots, green onions, garlic, gochugaru, rice vinegar, fish sauce, sugar, sesame oil, and sesame seeds in a bowl.
Mix well to coat all pieces.
Taste to adjust seasoning as needed.
Serve immediately or let it sit for a couple of hours.