Oimul Kimchi (오이물김치)
Perfect for hot weather! Here's a refreshing Oimul Kimchi recipe you can enjoy chilled.
📝 Editor's Notes
Oikakdugi (오이깍두기) is a delightful Korean home-style dish known for its crisp and refreshing texture.
A key feature of this recipe is the special method of removing cucumber seeds and pickling them in corn syrup, which maximizes their crunchy texture without any sliminess.
Its sweet, sour, and moderately spicy flavor is perfect for boosting appetite in the summer.
The cooking process is not complicated, making it an easy 'beginner-friendly' side dish for novice cooks.
It can be enjoyed even more deliciously when served with chilled soup dishes or meat dishes on hot summer days.
🛒 Ingredient Tips
When selecting ingredients for delicious Oikakdugi (오이깍두기), remember these tips!
First, it's important to choose fresh cucumbers that are firm, straight, glossy-skinned, and have visible spines.
Seasonal cucumbers are especially juicy, boasting an even crisper texture.
Early spring onions are less pungent and sweeter than regular onions, adding a refreshing taste to the Oikakdugi (오이깍두기) without any bitterness.
Choose onions with clean, firm skins and un-dried root ends.
As for Korean chives (buchu (부추)), fresh ones have vibrant green leaves that are not wilted or yellowed.
Select those that are firm and springy when bunched together.
🔄 Substitution Guide
If you don't have cucumbers or wish to substitute them with other ingredients, there are a few alternatives.
You can make Oikakdugi (오이깍두기) with radish instead of cucumber, but unlike cucumber, radish has a strong characteristic flavor and a less tender texture, even though it offers a refreshing crunch.
Instead of anchovy or sand lance fish sauce, you can use salted shrimp (saeujeot (새우젓)) to achieve a similar umami flavor.
If you are vegan or have a seafood allergy, you can season with soup soy sauce (guk-ganjang (국간장)) or salt instead of fish sauce, and add umami with ingredients like shiitake mushroom powder.
However, note that the unique deep flavor of fish sauce might be somewhat lacking.
You can use sugar instead of corn syrup (mulyeot (물엿)), but sugar is less effective at drawing out moisture than corn syrup and may result in a stronger sweetness, so be mindful of the amount you use.
🥘 Ingredients
👨🍳 Cooking Points
Here are three key cooking points for this recipe.
First, preserving the cucumbers' crisp texture is crucial.
Be sure to lightly scrape out the cucumber seeds with a teaspoon and follow the process of pickling them in coarse sea salt and corn syrup (mulyeot (물엿)).
Corn syrup is a secret to maintaining crispness, as it effectively draws out moisture without leaving excessive sweetness.
Second, do not rinse the pickled cucumbers and onions; simply drain them through a sieve.
Rinsing will wash away the seasoning, resulting in a bland flavor.
Third, ferment the finished Oikakdugi (오이깍두기) at room temperature for about a day.
This process allows the seasoning to deeply infuse into the cucumbers, resulting in a much richer and more savory kimchi flavor.
Keep these points in mind, and you'll be able to make delicious Oikakdugi (오이깍두기) without fail.
👨🍳 Directions
Wash 5 cucumbers thoroughly, then trim off both ends. Halve the cucumbers lengthwise and cut into bite-sized (approx. 0.6 inch) cubes.
In a bowl with the diced cucumbers, add 1 tbsp coarse sea salt (23g) and 1 cup water (200ml). Mix well and let them pickle for at least 30 minutes to up to 1 hour. Flip them once in the middle to help the cucumbers become crispier.
While the cucumbers are pickling, prepare the flour paste. In a pot, combine 1 cup water (200ml) and 1 tbsp all-purpose flour. Stir well to dissolve the flour.
Turn on the heat and bring the mixture to a rolling boil, stirring continuously to prevent sticking, until a paste forms. Turn off the heat and let the paste cool completely until it reaches room temperature.
To soak the gochugaru (고춧가루), combine 1.5 tbsp gochugaru (고춧가루) with 100ml water and let it soak. This helps to achieve a beautiful red color.
Finely julienne 1/2 onion (approx. 120g) and finely chop 2 scallions.
Remove the stems from 1 green chili pepper and 1 red chili pepper. Halve them lengthwise, scrape out the seeds with a teaspoon, then julienne them into long strips.
To make the kimchi brine, pour 1 liter of water into a large bowl and dissolve 1 tbsp coarse sea salt (23g) thoroughly.
Strain the cooled flour paste and add it to the water. Also, strain the soaked gochugaru (고춧가루) through a sieve, adding only the fine red liquid to the brine.
Add 1 cup pear juice drink, 1/3 tsp New Sugar (뉴슈가) (using a Baskin Robbins spoon as reference), and 2 tbsp minced garlic. Mix everything well.
Do not rinse the pickled cucumbers; simply drain them and add them to the prepared kimchi brine along with the julienned onion, chopped scallions, green chili pepper, and red chili pepper. Mix everything well.
Transfer the finished Oimul Kimchi (오이물김치) into a container. Let it ferment at room temperature for about half a day (in summer conditions), then store it in the refrigerator. Cucumbers ferment quickly, so do not leave it out for too long.
💡 Tips
If cucumber seeds are soft, scraping them out with a teaspoon will give you a crispier texture.
The longer you pickle the cucumbers, the more moisture is released, resulting in a crunchier texture.
It's important not to rinse the pickled cucumbers before adding them to the Oimul Kimchi (오이물김치) brine; simply drain them.
Fermenting at room temperature for about half a day (in summer conditions) before refrigerating ensures the cucumbers are perfectly fermented and not over-fermented.
📦 Storage & Reuse
Store your delicious Oikakdugi (오이깍두기) in an airtight container in the refrigerator.
After fermenting at room temperature for about a day, make sure to refrigerate it.
Keeping it chilled helps maintain its crisp texture and fresh taste for longer.
Typically, it can be enjoyed for about 1 to 10 days when refrigerated.
As Oikakdugi (오이깍두기) ferments, its sourness intensifies, so you can adjust the fermentation time to your preference.
It's best enjoyed chilled, right out of the refrigerator, without reheating.
If any leftover Oikakdugi (오이깍두기) becomes too fermented, you can finely chop it and use it to make bibimbap with sesame oil and shredded seaweed, or incorporate it into kimchi pancakes (kimchi-jeon (김치전)) or fried rice (bokkeumbap (볶음밥)) for a delightful variation.
However, please note that the crisp texture may diminish during cooking.
🥢 Who This Is For
I highly recommend this Oikakdugi (오이깍두기), especially when you've lost your appetite in summer.
Its crisp and refreshing taste will help you regain it.
It's great served over hot rice, and it pairs perfectly with rich meat dishes like samgyeopsal (삼겹살) or galbijjim (갈비찜), cutting through any richness.
It also makes an excellent side dish for noodle dishes like kalguksu (칼국수) or ramyeon (라면).
It's also delicious when mixed into spicy bibimbap.
With its fresh and clean taste, it's a menu item that the whole family, young and old, will enjoy.
🔥 Nutrition Info
One serving of Oikakdugi (오이깍두기) is approximately 50-80 kcal, making it very low in calories.
The main ingredient, cucumber, is about 95% water, which is excellent for quenching thirst.
It's also rich in potassium and vitamin K, which can help with waste elimination and bone health.
Early spring onions are abundant in vitamin C, dietary fiber, and the antioxidant quercetin, positively impacting immune function and vascular health.
Korean chives (buchu (부추)) are also rich in vitamins A and C, and iron, aiding in fatigue recovery and anemia prevention.
However, since anchovy/sand lance fish sauce and salt are used for seasoning, the sodium content might be somewhat high.
Individuals who need to monitor their sodium intake, such as those with high blood pressure, should pay attention to adjusting the seasoning.
💬 Comments
No comments yet. Be the first to comment!