Chinese Korean Cucumber Kimchi Recipes
CUCUMBER KIMCHI
This recipe came to The Times in 2011 as an accompaniment to bulgogi sloppy Joes, as envisioned by the chef Hooni Kim of Danji, but they add a tangy flavor to whatever they're paired with. Making it is as simple as it gets - the cucumbers are quick pickled in rice vinegar and flavored deeply with gochugaru, or Korean red-pepper flakes. Serve it with the sloppy Joes, or alone, as a bar snack, with an ice cold beer.
Provided by Sam Sifton
Categories easy, condiments
Time 25m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Place the cucumbers in a medium-size bowl, then sprinkle with the salt. Let stand 20 minutes.
- Rinse cucumbers in cold water to remove salt, drain and pat dry.
- Return cucumbers to bowl, add other ingredients, toss to combine, cover tightly and place in refrigerator overnight or until ready to use.
Nutrition Facts : @context http, Calories 39, UnsaturatedFat 0 grams, Carbohydrate 6 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 271 milligrams, Sugar 4 grams
SMACKED CUCUMBER 'QUICK KIMCHI'
This is not a traditional kimchi, but it approximates the flavor profile, bypassing a lengthier fermentation and instead relying on vinegar. Considered a muchim in Korean - which can refer to any number of "seasoned" or "dressed" salads or other preparations - this dish is best eaten right away, or at least within 24 hours, while cucumber's characteristic crunch is still intact. The smacking step creates craggy edges that help better absorb the spicy, funky dressing, so don't skip it. If you can, place a bowl under the colander in Step 1 to catch the cucumber brine; it tastes fabulous in a martini. Enjoy this as a side salad alongside any grilled main dish, especially steak, or any type of barbecue. For a vegetarian option, you can swap out the fish sauce for soy sauce.
Provided by Eric Kim
Categories dinner, easy, lunch, weeknight, pickles, salads and dressings, vegetables, side dish
Time 40m
Yield 2 to 2 1/2 cups
Number Of Ingredients 9
Steps:
- On a large cutting board, position your chef's knife on its side and press the heel of the blade to crush each cucumber piece until it cracks in the center, splits in half or splinters completely into pieces. (The variety in textures is a delight.) In a medium bowl, toss the cucumbers with the salt, transfer to a colander, and let sit in the sink to drain, about 30 minutes. Meanwhile, in the same bowl, add the vinegar and garlic and set aside.
- After 30 minutes, add the sesame oil, gochugaru, fish sauce and sugar to the bowl with the vinegar and garlic, and whisk to combine. Use a paper or cloth kitchen towel to pat the cucumbers dry, then add the cucumbers to the dressing and toss until well coated.
- Garnish with the optional herbs before serving. This is best eaten right away, but can be refrigerated for up to 24 hours.
OI SOBAGI (KOREAN CUCUMBER KIMCHI)
We have been wanting to do this oi sobagi banchan (cucumber kimchi side dish) for a long time but our local grocery store didn't have the Kirby cucumbers.
Provided by mykoreaneats
Categories Side Dish Vegetables
Time P1DT1h30m
Yield 20
Number Of Ingredients 13
Steps:
- Place cucumbers onto one end, slice in half down the length to create and x-shape, leaving the last 1/4-inch uncut; place into a bowl. Combine 8 cups water and sea salt in a saucepan over medium heat; bring to a boil. Pour brine mixture onto the cucumbers; brine until flavors combine, about 1 hour.
- Combine red pepper flakes, 1/2 cup water, fish sauce, sugar, garlic, ginger, and fermented shrimp in a bowl; mix until sauce is thoroughly combined.
- Rinse cucumbers in cold water; place in a colander to drain. Sit until semi-dry, about 10 minutes.
- Lather cucumbers with sauce, inside and out, making sure to stuff the x-shaped cut as well. Place cucumbers, chives, radish, and sesame seeds in an air-tight container. Let sit at room temperature until flavors combine, 1 to 2 days; refrigerate until ready to serve.
Nutrition Facts : Calories 33.1 calories, Carbohydrate 6.1 g, Cholesterol 0.5 mg, Fat 1.3 g, Fiber 2.1 g, Protein 1.4 g, SaturatedFat 0.2 g, Sodium 4449.5 mg, Sugar 2.2 g
More about "chinese korean cucumber kimchi recipes"
CUCUMBER KIMCHI (OI KIMCHI) SUPER EASY RECIPE - KOREAN …
Web Jul 30, 2018 Updated 06/11/2021 Jump to Recipe Make kimchi with summer cucumbers. It’s easy, crisp, crunchy and deliciously refreshing! …
From koreanbapsang.com
4.6/5 (59)Estimated Reading Time 4 mins
From koreanbapsang.com
4.6/5 (59)Estimated Reading Time 4 mins
- Cut the cucumbers crosswise into about 1-1/2 inch-long pieces. Quarter each piece lengthwise. Sprinkle the salt evenly all over the cucumber pieces. Let them sit for about 30 minutes.
- Drain the cucumbers well in a strainer to remove any water released. Do not rinse the cucumbers.
- 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.
QUICK & EASY CUCUMBER KIMCHI - ALL WAYS DELICIOUS
Web Jun 1, 2021 Carrots Onion Garlic Salt Korean chili flakes ( gochugaru) Rice vinegar Soy sauce Sesame oil Sugar
From allwaysdelicious.com
4.6/5 (52)Total Time 25 minsCategory Side Dish RecipesCalories 74 per serving
From allwaysdelicious.com
4.6/5 (52)Total Time 25 minsCategory Side Dish RecipesCalories 74 per serving
- Toss the cucumbers, carrots, and onion together in a large mixingbowl. Sprinkle the salt over the vegetables and toss to mix well. Let stand for about 20 minutes.
- In the meantime, in a small bowl stir together the gochugaru, vinegar, soy sauce, sesame oil, sugar, and garlic until thoroughly combined.
- After the vegetables have finished soaking in the salt, drain off the excess water that has collected in the bottom of the bowl. Rinse the vegetables thoroughly in cold water, drain again, and then pat dry with paper towels or a clean dishtowel. Return the vegetables to the mixing bowl.
CUCUMBER KIMCHI (OI KIMCHI) - MY KOREAN KITCHEN
Web Jun 22, 2018 1 Tbsp coarse sea salt (optional) 50 g / 1.7 ounces carrots, julienned (optional) 20 g / 0.7 ounces garlic chives or chives, chopped in …
From mykoreankitchen.com
4.7/5 (32)Total Time 30 minsCategory Side DishesCalories 42 per serving
From mykoreankitchen.com
4.7/5 (32)Total Time 30 minsCategory Side DishesCalories 42 per serving
- Cut off both ends of the cucumber. Divide the cucumber into 3 pieces then cross cut each piece length ways. You should end up with 4 to 5 cm (1.5 inch) length cucumber pieces. Put the cucumber into a large bowl then scatter the coarse sea salt around on top. Gently mix them so that the cucumber gets pickled evenly. Set it aside for 20 minutes.
- Gently brush off the salt from the cucumber then transfer the cucumber into a clean bowl. Pour in the kimchi sauce then mix them gently. (If using) Add the carrots and garlic chives then mix with the rest again. Transfer into a glass container and cover.
- Keep it at room temperature for about 12 to 18 hours then move it to the fridge. Serve once chilled.
QUICK CUCUMBER KIMCHI - EATINGWELL
Web Sep 20, 2022 9 Reviews This cucumber kimchi recipe gets its flavor from garlic, fish sauce and a hint of Korean chile powder. Make this side dish ahead of time to let the flavors absorb into the cucumbers. By Jamie …
From eatingwell.com
From eatingwell.com
CUCUMBER KIMCHI RECIPE | OLIVEMAGAZINE
Web Jun 5, 2018 Cucumber kimchi recipe Ingredients 500g mini cucumbers, halved lengthways 2 tsp flaky sea salt 1 tsp caster sugar ½ apple, grated 3 cloves garlic, sliced a thumb-sized piece ginger, shredded 2 tbsp …
From olivemagazine.com
From olivemagazine.com
TRADITIONAL CUCUMBER KIMCHI RECIPE (OI-SOBAGI) | BEYOND …
Web Jun 28, 2021 posted by Holly Ford on Jun 28, 2021 (updated Nov 7, 2022) 46 comments » Jump to Recipe Jump to Video Korean cucumber kimchi (oi-sobagi) is an essential summertime Korean side dish.
From beyondkimchee.com
From beyondkimchee.com
KIMCHI RECIPE (NAPA CABBAGE KIMCHI) - MY KOREAN …
Web Aug 26, 2022 The most popular kimchi includes baechu kimchi (made with napa cabbage, 배추김치), kkakdugi (made with radish, 깍두기), and oi kimchi (made with cucumber, 오이김치). Benefits of Homemade …
From mykoreankitchen.com
From mykoreankitchen.com
SPICY STUFFED CUCUMBER KIMCHI (OI-SOBAGI) RECIPE BY …
Web Jan 28, 2008 Directions. Combine rice and barley rice in a heavy pot. Wash and drain a couple of times. Drain water as much as you can and add 2½ cups water. Cover and let …
From maangchi.com
Reviews 232Category Kimchi
From maangchi.com
Reviews 232Category Kimchi
CICI LI - 勒 KOREAN CUCUMBER KIMCHI RECIPE (OI-SOBAGI) 勒
Web Jul 3, 2022 Prep time: 1 hour and 10 minutes Cook time: 5 minutes Ingredients: 8 Kirby cucumbers (or replace it with 4 English cucumbers) 6 cups water ½ cup Korean coarse …
From cicili.tv
From cicili.tv
CUCUMBER KIMCHI RECIPE - NOURISHED KITCHEN
Web Feb 17, 2022 Minimally processed sea salt works well in its place. Chili gives kimchi its characteristic heat. Gochugaru is a Korean-style coarsely ground red chili powder made …
From nourishedkitchen.com
From nourishedkitchen.com
A SIMPLE CUCUMBER KIMCHI RECIPE || QUICK & EASY TO MAKE!
Web Jul 6, 2021 Sesame oil. Sesame oil gives the necessary fat to cut the soy sauce and vinegar as well as a lovely flavor. Sesame seeds (for garnish). Optional Ingredients: …
From nelliebellie.com
From nelliebellie.com
EASY CUCUMBER KIMCHI RECIPE (SPICY KOREAN CUCUMBER SALAD)
Web Dec 28, 2022 How to Store Cucumber Kimchi Recipe | Spicy Korean Cucumber Salad What is Cucumber Kimchi? Cucumber kimchi or Oi Kimchi is a Korean side dish …
From honestfoodtalks.com
From honestfoodtalks.com
CHINESE-KOREAN CUCUMBER KIMCHI RECIPES
Web Directions. Step 1 Mix the cucumbers and sea salt together in a bowl, let stand for 30 minutes to let the cucumbers soften. Drain, and rinse with fresh water.
From get-all-recipes.com
From get-all-recipes.com
EASY CUCUMBER KIMCHI (OI KIMCHI - 오이 김치) | PICKLED PLUM
Web Ready? Let’s go! What is Kimchi? Kimchi, also spelled kimchee or gimchi, is a traditional fermented Korean side dish made of vegetables with a variety of seasonings. It’s often …
From pickledplum.com
From pickledplum.com
CUCUMBER KIMCHI - BOBBI'S KOZY KITCHEN
Web Jun 3, 2023 Instructions. Cut the cucumbers in half lengthwise, then cut the halves in half, remove the seeds if present, then cut the cucumber spears into 1-inch pieces. Place the …
From bobbiskozykitchen.com
From bobbiskozykitchen.com
CUCUMBER KIMCHI WITH CHIVES - VEGAN - KIMCHIMARI
Web Jul 8, 2017 Makes: 5 lb Prep Time: 3 hrs Cook Time: 20 min Difficulty: Easy Ingredients 5 lb pickling cucumbers (Korean, Kirby, Persian, Pickling) 1/4 cup (60 g) Korean Solar …
From kimchimari.com
From kimchimari.com
SUMMER KIMCHI RECIPE: EASY WAY TO MAKE CUCUMBER KIMCHI AT …
Web 2 days ago Method. Cut the cucumber to bite-size pieces. Toss cucumber with salt and let sit for about 20 minutes and rinse off. Prepare seasoning with the remaining …
From timesnownews.com
From timesnownews.com
QUICK KIMCHI CUCUMBERS RECIPE - DAVID CHANG - FOOD & WINE
Web Oct 19, 2015 1 pound Kirby cucumbers, halved lengthwise and cut into 1/2-inch spears. 1 1/2 teaspoons salt. 2 1/2 tablespoons sugar. 1 1/2 tablespoons Korean red chile flakes …
From foodandwine.com
From foodandwine.com
KOREAN CUCUMBER KIMCHI RECIPE - THE MOON WORLD
Web Sep 17, 2020 Then, add salt to the sliced cucumber and pickle for about 10 minutes. 2. Put the pickled cucumbers in cold water and rinse. And squeeze the water tightly. 3. Add …
From themoonworld.com
From themoonworld.com
CUCUMBER KIMCHI RECIPE | CHEFDEHOME.COM
Web A must try! What Do You Need to Make Cucumber Kimchi? For homemade Cucumber Kimchi you will need two special Korean ingredients i.e. Gochugaru and Gochujang. …
From chefdehome.com
From chefdehome.com
You'll also love
