Cucumber Kimchi
A recipe for crunchy and savory cucumber kimchi, perfect as a refreshing side dish for rice during hot summer days.
📝 Editor's Notes
This cucumber kimchi recipe is a crunchy and refreshing delicacy that will help you regain your appetite during the hot summer months.
It's characterized by maximizing the crisp texture of cucumbers by brining them in salt and corn syrup (mulyeot), and adding deep umami with fish sauce (myeolchi-aekjeot) and soy sauce (jin-ganjang).
The harmonious blend of spicy, sour, and sweet flavors makes it a perfect side dish for rice.
It's easy and quick to make without complex steps, making it approachable for novice cooks.
When you lose your appetite in hot weather, revitalize yourself with a fresh plate of cucumber kimchi.
The difficulty level can be rated as 'Easy'.
🛒 Ingredient Tips
The success of cucumber kimchi begins with selecting fresh cucumbers.
Choose firm, straight cucumbers with a vibrant green skin and a glossy sheen.
Avoid any that are bent, yellowed, or bruised.
Coarse sea salt plays an important role in brining the cucumbers; using domestic coarse sea salt with fewer impurities and finer grains can result in a deeper flavor and a cleaner brining effect.
For fish sauce (myeolchi-aekjeot), opt for a product rich in umami rather than one with an overly strong aroma, as this will further enhance the taste of your cucumber kimchi.
🔄 Substitution Guide
In this cucumber kimchi recipe, you can achieve a similar umami flavor by substituting fish sauce (myeolchi-aekjeot) with 1 tsp of salted fermented shrimp (saeujeot) or 1 tbsp of tuna sauce (chamchi-aek).
However, please note that salted fermented shrimp has a unique aroma that might not appeal to everyone, and tuna sauce may offer less depth of flavor compared to fish sauce.
If you don't have any type of fish sauce or are vegetarian, you can season with 1 tbsp of soup soy sauce (guk-ganjang) and 1/2 tsp of sugar.
You can also use regular sugar or oligosaccharide instead of raw sugar (weondang).
Raw sugar provides a subtle, natural sweetness, while regular sugar offers a cleaner sweetness, and oligosaccharide, while less sweet than sugar, adds dietary fiber.
🥘 Ingredients
👨🍳 Cooking Points
The most crucial points in this cucumber kimchi recipe are 'brining the cucumbers' and 'draining them thoroughly'.
First, the process of brining cucumbers in coarse sea salt and corn syrup (mulyeot) for 20 minutes; flipping them about twice during this time significantly helps in evenly brining the entire cucumber, maintaining its crisp texture.
Here, corn syrup is a secret ingredient that helps remove moisture from the cucumbers while keeping them firm, so be sure to include it.
Second, it's vital to thoroughly drain the brined cucumbers.
Absolutely do not rinse them with water; draining them completely in a colander is essential to prevent the cucumber kimchi from becoming soggy and to retain its crispness for longer.
Finally, when mixing the seasoning, toss gently to avoid mashing the cucumbers.
👨🍳 Directions
Trim both ends of the 5 cucumbers.
Halve the cucumbers lengthwise, then slice them into 3cm (approx. 1.2-inch) pieces.
Place the sliced cucumbers in a bowl, add 2 tbsp of coarse sea salt and 2 squeezes of corn syrup (mulyeot).
Gently mix to coat the cucumbers evenly with salt and corn syrup, then let them brine for 20 minutes. (Flip them about twice during this time.)
Cut 1/2 onion into three sections, then rotate and slice each section into three more pieces (to create small, bite-sized pieces).
Cut the 8 stalks of green onions into 3-4 cm (approx. 1.2-1.6 inch) lengths.
Pour the brined cucumbers, along with the water that has come out, into a colander to drain thoroughly. (Do not rinse with water.)
Place the drained cucumbers, sliced onion, and chopped green onions into a large bowl.
Add 1 heaping tbsp of minced garlic, 3 lightly packed tbsp of red pepper flakes (gochugaru), 1/2 tbsp of raw sugar (weondang), 2 tbsp of soy sauce (jin-ganjang), and 1 tbsp of fish sauce (myeolchi-aekjeot). Gently mix all ingredients together.
Your Cucumber Kimchi is complete!
💡 Tips
Brine the cucumbers for 20 minutes, flipping them about twice during this time is recommended.
Never rinse the brined cucumbers with water; ensure they are thoroughly drained to maintain their crunchy texture.
Be mindful not to add too much red pepper flakes (gochugaru), as it can lead to a dull or powdery taste.
Using soy sauce (jin-ganjang) and fish sauce (myeolchi-aekjeot) in cucumber kimchi helps enhance its savory depth (umami).
📦 Storage & Reuse
Store the finished cucumber kimchi in an airtight container in the refrigerator.
To best enjoy the crunchy texture of the cucumbers, it's recommended to consume it within 3-5 days.
Over time, cucumbers can release more water and become soft, and the seasoning flavor may change.
Freezing is not recommended as it significantly alters the texture of the cucumbers.
Leftover cucumber kimchi can be enjoyed on warm rice, added to kimchi fried rice for a unique flavor, or used as a topping for cold soy milk noodles (kongguksu) or spicy mixed noodles (bibim-guksu) for an even more delicious experience.
🥢 Who This Is For
This crunchy cucumber kimchi is highly recommended, especially for those seeking a cool and refreshing side dish for rice during hot summer days.
Its spicy yet fresh taste stimulates the appetite, making it a great accompaniment to a light meal.
It pairs wonderfully with greasy dishes like grilled meats, samgyeopsal (grilled pork belly), or bossam (boiled pork wraps), as it helps cut through the richness.
You can also enjoy it as a delicious side with cold noodles or bibimbap.
It will become a healthy and delicious essential summer side dish for the whole family.
🔥 Nutrition Info
One serving of this cucumber kimchi (based on 1/5 of the recipe amount) is very low in calories, approximately 40-60 kcal.
It contains almost no protein or fat, and carbohydrates are about 8-12g, mainly from corn syrup (mulyeot) and raw sugar (weondang).
Cucumbers, the main ingredient, are about 95% water, excellent for hydration, and rich in potassium, which helps in sodium excretion.
They also contain small amounts of Vitamin K and Vitamin C.
However, due to the use of salt, soy sauce, and fish sauce, the sodium content can be relatively high, so individuals who need to monitor sodium intake, such as those with high blood pressure, should adjust the seasoning to their preference.
Overall, it can be considered a light and healthy side dish.
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