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Oi Kimchi (오이김치) – Cucumber Kimchi
Oi kimchi, also known as cucumber kimchi, is a fresh, crunchy and spicy Korean side salad. This recipe combines crisp cucumbers with aromatic seasonings and suits summer.
Oi Kimchi (오이김치) – Cucumber Kimchi
Laura Chen
4
20 minutes
0 minutes
35
Korean
Side dish
Oi kimchi is a Korean cucumber kimchi that you can eat without a long fermentation time. The cucumbers stay crunchy and taste salty, hot and of garlic.
Ingredients
- 4 Korean cucumbers or mini cucumbers
- 1 tbsp salt
- 2 scallions, finely sliced
- 4 garlic cloves, finely chopped
- 1 tsp ginger, grated
- 2 tbsp Korean chili flakes (gochugaru)
- 1 tsp sugar
- 1 tbsp fish sauce
- 1 tsp sesame oil
- 1 tbsp toasted sesame seeds
Instructions
- Wash the cucumbers thoroughly and halve them lengthwise. Then cut each half into slices about 5 mm (1/4 in) thick.
- Put the cucumber slices in a large bowl, add the salt and mix well. Let them sit for 15 minutes, then pour off the water and squeeze the cucumbers lightly.
- In another bowl, mix the scallions, garlic, ginger, gochugaru, sugar, fish sauce and sesame oil into a paste.
- Add the cucumbers to the paste and mix thoroughly so the cucumbers are evenly coated with the seasoning paste.
- Transfer the kimchi to a clean container and let it sit for at least an hour so the flavors can blend.
- Sprinkle with sesame seeds before serving.
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More recipes: Korean Recipes · All Asian Recipes