Oikimchi (오이김치) (Cucumber Kimchi)
Oikimchi (Cucumber Kimchi) is a refreshing summer delicacy made by salting cucumbers to enhance their crispness and then tossing them in a spicy-sweet seasoning.
📝 Editor's Notes
This Oikimchi recipe is a refreshing and crisp delicacy that will revive your appetite during hot summer days.
The key is to salt the cucumbers to maximize their crisp texture, and the seasoning, a harmonious blend of saeujeot (새우젓) (salted fermented shrimp) and ginger, delivers a deep, umami-rich spicy and sweet flavor.
A major advantage is its short preparation time of about 3 minutes, making it easy for beginners.
It pairs wonderfully with rice, and also goes great with cold noodles or bibimbap.
For an even more delicious taste, ripen it at room temperature for 1-2 days before refrigerating.
🛒 Ingredient Tips
Choose cucumbers that are straight, dark green, firm, and have prominent bumps on their surface.
Avoid those that are bent or soft.
In-season summer cucumbers have high water content and exceptional crispness, which significantly enhances the kimchi's flavor.
For garlic chives, select those with vibrant, fresh leaves and no dried ends.
Fragrant and fresh chives will boost the oikimchi's aroma.
Good quality saeujeot (새우젓) (salted fermented shrimp) has a clear color, minimal fishy smell, and visible shrimp pieces.
The umami from saeujeot (새우젓) is crucial for the oikimchi's taste.
🔄 Substitution Guide
Instead of saeujeot (새우젓) (salted fermented shrimp), you can use myeolchi aekjeot (멸치액젓) (anchovy fish sauce) for a deeper, richer umami flavor.
However, since anchovy fish sauce can be saltier than saeujeot (새우젓), adjust the amount of salt accordingly.
For allulose, you can substitute sugar or oligosaccharide, but allulose is recommended for health-conscious individuals due to its lower calories and minimal impact on blood sugar.
If using sugar, the sweetness might be more pronounced, so adjust the quantity.
If garlic chives are unavailable, you can add chopped green onions (scallions) or Korean watercress (minari) cut into 1 cm (approx.
0.4 inches) pieces to add an aromatic touch.
Note that Korean watercress has a strong aroma, so use it sparingly.
🥘 Ingredients
👨🍳 Cooking Points
The most crucial aspect of this oikimchi recipe is preserving the cucumbers' crisp texture.
First, quartering the cucumbers lengthwise and making a cross-shaped incision at one end is key.
This allows the seasoning to penetrate deeply into the cucumbers and effectively drains moisture during the salting process, maintaining their crispness.
Second, the step of submerging the cucumbers in salted boiling water for 10 minutes *after turning off the heat* is vital.
Instead of boiling them directly, salting with residual heat prevents the cucumbers from becoming mushy and helps them retain their crunch.
Third, blending the onion, saeujeot (새우젓) (salted fermented shrimp), garlic, and ginger for the seasoning ensures the marinade adheres well to the cucumbers, creating a much better harmony of flavors.
👨🍳 Directions
Cut each cucumber into quarters lengthwise, then make a cross-shaped incision at one end.
Add salt to boiling water, then submerge the prepared cucumbers for 10 minutes.
After 10 minutes, rinse the cucumbers and drain thoroughly.
Combine 0.5 onion, 2 tbsp saeujeot (새우젓) (salted fermented shrimp), 2 tbsp minced garlic, and 0.5 tbsp ginger in a blender and blend until smooth.
Add 5 tbsp gochugaru (고춧가루) (Korean chili flakes), 3 tbsp aekjeot (액젓) (fish sauce), 3 tbsp allulose, 2 tbsp baekganjang (백간장) (Korean white soy sauce), and 0.5 tbsp salt to the blended seasoning and mix well.
Cut the garlic chives into pieces less than 1 cm (approx. 0.4 inches) and mix them into the seasoning.
Generously coat the drained cucumbers with the seasoning. Make sure to stuff the seasoning into the incisions of the cucumbers.
Sprinkle with toasted sesame seeds to finish.
Transfer the finished oikimchi to a container.
💡 Tips
Cut each cucumber into quarters lengthwise, then make a cross-shaped incision at one end.
Once the salted water boils, turn off the heat and submerge the prepared cucumbers for 10 minutes. This ensures the cucumbers stay crisp.
Blend 0.5 onion, 2 tbsp saeujeot (새우젓) (salted fermented shrimp), 2 tbsp minced garlic, and 0.5 tbsp ginger.
Cut the garlic chives into pieces less than 1 cm (approx. 0.4 inches).
Stuff the seasoning deep into the cucumber incisions.
Let it ripen at room temperature for 1-2 days, then refrigerate once the kimchi is fermented.
📦 Storage & Reuse
For the best taste, let the finished oikimchi ripen slightly at room temperature for 1-2 days, then store it in an airtight container in the refrigerator.
It can be enjoyed fresh for about a week when refrigerated.
Prolonged storage may reduce the cucumber's crispness and create excess liquid, so it's recommended to consume it as soon as possible.
Leftover oikimchi can be used as a topping for cold noodles or finely chopped and mixed with rice and sesame oil for another delicious treat.
Freezing is not recommended as it can make the cucumbers mushy.
🥢 Who This Is For
This oikimchi is excellent for stimulating appetite during hot summer days.
It pairs especially well with refreshing naengmyeon (cold noodles) or kongguksu (chilled soybean noodle soup).
Its spicy-sweet and crisp flavor cuts through any richness and adds a refreshing zest.
It also makes a great side dish with meat dishes or can be mixed into bibimbap for a special treat.
Highly recommended for busy professionals and cooking beginners due to its quick and easy preparation.
🔥 Nutrition Info
Based on approximately 8 servings, this oikimchi recipe is very low in calories, estimated at about 30-50 kcal per serving.
Protein is approximately 1-2g, fat is less than 0.5g, and carbohydrates are estimated at 5-8g.
The main ingredient, cucumber, is high in water, good for quenching thirst, and rich in potassium, which helps excrete sodium.
It also contains antioxidants like Vitamin C and beta-carotene.
Garlic chives are rich in Vitamins A and C, iron, and more, which are beneficial for boosting immunity and preventing anemia.
Overall, this side dish is low in calories yet rich in vitamins and minerals, contributing to a healthy diet.
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