CUCUMBER KIMCHI

The quickest and easiest kimchi recipe ever

Okay, so it’s technically not a kimchi since it’s not fermented for weeks and months like other kimchis. The correct term for this dish is “Oi Muchim” which means mixed and marinated cucumbers. This quick and refreshing cucumber “kimchi” makes a great side dish since it’s ready to eat in 30 minutes or less!

Some tips from the kitchen

• The type of cucumber used for this is very important – I recommend Kirby, Korean, or Persian cucumbers but I used English cucumbers, which works too! Something that doesn’t have a ton of seeds.

• Good salt is key! Using good quality sea salt or kosher salt is best. Do not use table or iodized salt for any kind of pickling or fermenting recipe.

• For the seasoning, I heated up the sesame oil just a tad, which will bloom the gochugaru and garlic and melt the sugar. This part is optional, but make sure you only slightly heat up sesame oil (around 200 to 225 degrees F)! It’ll only take a few seconds since it’s such a little amount and you don’t want to burn the garlic and gochugaru (like I did the first time).

• This is more of a quick kimchi than a true kimchi, serve immediately or eat within 2-3 days.

Ingredients

• 2 ea. (or 16 oz.) Cucumbers (Korean, Kirby, etc), sliced

• 1 Carrot, small, sliced

• 1/4 White or Yellow Onion, sliced

• 1 tbsp. Sea Salt or Kosher Salt

• Toasted Sesame Seeds, for garnish

Seasoning

• 2 tbsp. Gochugaru (Coarse Korean Chili Flakes)

• 1 tbsp. Sugar

• 2 tsp. Garlic, minced

• 1 tbsp. Sesame Oil, gently heated optional (200-225 degrees F)

• 2 tsp. Soy Sauce

• 1 tbsp. Rice Vinegar

Instructions

1. Slice cucumbers, carrots, onions, and place into a non-reactive bowl. Sprinkle with salt, give it a toss, and set aside for 30 minutes.

2. Seasoning: To a small bowl, combine gochugaru, sugar, and garlic. Gently heat up sesame oil in a pan (should take less than a few seconds) and pour on top to bloom gochugaru and garlic and slightly melt the sugar. Mix together, then add soy sauce and vinegar.

3. Drain and rinse the cucumbers, carrots, and onions. Pat dry to make sure there is no excess liquid.

4. Toss in a bowl with the seasoning mixture. Garnish with sesame seeds right before serving. Serve immediately or enjoy within 2-3 days!

Print Recipe

Cucumber Kimchi

While this is not technically a true kimchi, this quick and easy cucumber "kimchi" recipe will make the perfect side dish in 30 minutes!

Prep Time30 minutes mins

Course: Kimchi, Side Dish

Cuisine: Asian, Korean

Keyword: banchan, cucumber kimchi, cucumbers, kimchi, oi kimchi, oi muchim, pickles, quick pickle

Ingredients

• 2 ea. or 16 oz. Cucumbers Korean, Kirby, etc sliced
• 1 Carrot small sliced
• 1/4 White or Yellow Onion sliced
• 1 tbsp. Sea Salt or Kosher Salt
• Toasted Sesame Seeds for garnish

Seasoning

• 2 tbsp. Gochugaru Coarse Korean Chili Flakes
• 1 tbsp. Sugar
• 2 tsp. Garlic minced
• 1 tbsp. Sesame Oil gently heated optional 200-225 degrees F
• 2 tsp. Soy Sauce
• 1 tbsp. Rice Vinegar

Instructions

• Slice cucumbers, carrots, onions, and place into a non-reactive bowl. Sprinkle with salt, give it a toss, and set aside for 30 minutes.
• Seasoning: To a small bowl, combine gochugaru, sugar, and garlic. Gently heat up sesame oil in a pan (should take less than a few seconds) and pour on top to bloom gochugaru and garlic and slightly melt the sugar. Mix together, then add soy sauce and vinegar.
• Drain and rinse the cucumbers, carrots, and onions. Pat dry to make sure there is no excess liquid.
• Toss in a bowl with the seasoning mixture. Garnish with sesame seeds right before serving. Serve immediately or enjoy within 2-3 days!

Video

@teekeatz

Kimchi series pt. ✌🏽 #cucumberkimchi #kimchi #cucumber #koreanfood #banchan #food

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