Hello everybody, I hope you are having an amazing day. Today I will show you how to make a distinctive dish, Cucumber Kimchi. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna really delicious.
Cucumber Kimchi Recipe. Cucumber kimchi (Oi Kimchi, 오이 김치) is a popular summer kimchi in Korea. Essentially, both of them are cucumber kimchi.
You can have Cucumber Kimchi using 9 ingredients and 12 steps. Here is how you achieve it.
Ingredients of Cucumber Kimchi
It’s 1 of English Cucumber.
You need 1/2 tablespoon of Salt.
Prepare 1 of carrot.
Take 1 teaspoon of garlic minced.
It’s 1/4 teaspoon of ginger grated.
Make ready 1/2 teaspoon of Sugar.
You need 1/2 tablespoon of Fish sauce.
Prepare 1/2 tablespoon of Honey.
You need 1 of &1/2 Tablespoon Korean Chili powder.
Crisp, crunchy, spicy and refreshingly delicious!Quick Cucumber Kimchi. this link is to an external site that may or may not meet accessibility guidelines.My Cucumber Kimchi Salad recipe is very refreshing, well balance of spicy, sweet and tangy!It is a great side dish for Korean BBQ which I always make when I eat Bulgogi (Recipe Here).
Cucumber Kimchi instructions
Cut off both ends of the cucumber. Divide the cucumber into 4 pieces, then cross-cut each piece. Remove the centre (the seeds) of the cucumber if it is watery and slimy. Then cut the cucumbers into sticks. You should end up with 5-6cm long cucumber sticks..
Put the cucumber into a large bowl then scatter the salt around on top. Gently mix them so that the salt spreads evenly..
Put the cucumbers in a strainer to drain excess water. Set it aside for 20 minutes..
Julienne the carrots. If you have a vegetable slicer, it would be fast and easy..
Mince the garlic as small as possible..
Grate the ginger..
Put the carrots, garlic and the ginger into a food bag..
Then, put the sugar, fish sauce, honey and the chilli powder into the same food bag..
Check that the cucumbers are slightly salted (but not too much). If it is too salty, give the cucumbers a quick rinse. If you can’t taste the salt at all, add a bit more salt..
Put the cucumbers into the same food bag and mix well..
Leave for 20 minutes or more at room temperature, and then the Oi Kimchi’s ready to eat!.
Then keep it in the fridge..
Cucumber Kimchi, easy peasy summer kimchee.The heat, the humidity, the sweat, nicely preheated car in the parking lot.This cucumber kimchi is the easiest kimchi you can try to make this summer.
This homemade cucumber kimchi recipe is an easy DIY project that results in a perfectly flavored, spicy kimchi.This quick cucumber kimchi recipe is much more pungent and spicy than its Japanese counterpart (e.g., pickled daikon) and because of that, contains higher levels of nutrients and vitamins.Oi Sobagi (cucumber kimchi) is a delicious kimchi with a refreshing taste and crunchy texture.In Korea, Oi Sobagi is more often enjoyed during the spring and summer time when cucumbers are in.Cucumber Kimchi - Oi Kimchi - Vegan and Gluten Free.
