Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, cucumber kimchi. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Cucumber kimchi (Oi Kimchi, 오이 김치) is a popular summer kimchi in Korea. Essentially, both of them are cucumber kimchi. But one kimchi is serve with stuffed vegetables inside and the other one.
Cucumber Kimchi is one of the most favored of current trending meals in the world. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. Cucumber Kimchi is something that I have loved my whole life. They are fine and they look fantastic.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook cucumber kimchi using 9 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Cucumber Kimchi:
- Get 1 English Cucumber
- Make ready 1/2 tablespoon Salt
- Make ready 1 carrot
- Make ready 1 teaspoon garlic minced
- Make ready 1/4 teaspoon ginger grated
- Make ready 1/2 teaspoon Sugar
- Prepare 1/2 tablespoon Fish sauce
- Prepare 1/2 tablespoon Honey
- Make ready 1 &1/2 Tablespoon Korean Chili powder
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. Toss together cucumbers and salt in a medium bowl. Combine oil, basil, gochujang, ginger, garlic, sugar, and fish. Oi Sobagi (cucumber kimchi) is a delicious kimchi with a refreshing taste and crunchy texture.
Instructions to make Cucumber Kimchi:
- 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.
In Korea, Oi Sobagi is more often enjoyed during the spring and summer time when cucumbers are in. Quick Cucumber Kimchi. this link is to an external site that may or may not meet accessibility guidelines. Cucumber Kimchi, easy peasy summer kimchee. The heat, the humidity, the sweat, nicely preheated car in the parking lot. This homemade cucumber kimchi recipe is an easy DIY project that results in a perfectly flavored, spicy kimchi.
So that is going to wrap it up for this exceptional food cucumber kimchi recipe. Thank you very much for your time. I am sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
