Side
Cucumber Kimchi (Oi Kimchi)
40 minServes 6Nutri-Score B€€
B
40 min
40 minCucumber Kimchi (Oi Kimchi)
what you need
Ingredients
cucumber (cut into bite-sized chunks)Produce6 pieces
salt (coarse salt, for salting the cucumbers)Spices20 g
Korean chili flakes (gochugaru)Spices30 g
garlic (grated or minced)Produce4 pieces
ginger (grated)Produce10 g
fish saucePantry30 ml
sugarPantry15 g
scallion (sliced)Produce3 pieces
sesame seeds (toasted)Nuts & seeds10 g
per serving
Nutrition
44kcal
- Carbs
- 8 g
- Proteins
- 1 g
- Fat
- 1 g
what you’ll use
Tools
Mixing bowl
Colander
step by step
Method
- Step 1
Salt the cucumbers
- Cut the cucumbers into bite-sized chunks and place them in a bowl.
- Sprinkle with the salt, toss and let stand so they release their water.
- Step 2
Drain and rinse
- Drain the cucumbers in a colander and rinse lightly.
- Pat dry so the seasoning sticks well.
- Step 3
Make the chili paste
- In a bowl, mix the Korean chili flakes, garlic, ginger, fish sauce and sugar into a paste.
- Stir in the scallions and sesame seeds.
- Step 4
Coat the cucumbers
- Add the cucumbers to the paste and toss until evenly coated.
- Step 5
Rest and serve
- Let the kimchi sit at room temperature to develop flavor, then serve or refrigerate.
most cooked first