Side
Cucumber Kimchi (Oi Kimchi)
40 minServes 4Nutri-Score B€€
B
40 min
40 minCucumber Kimchi (Oi Kimchi)
what you need
Ingredients
cucumber (cut into thick slices or wedges)Produce4 pieces
salt (for salting the cucumbers)Spices15 g
Korean chili flakes (gochugaru)Spices30 g
garlic (minced)Produce4 pieces
ginger (grated)Produce10 g
fish saucePantry30 ml
sugarPantry10 g
scallions (sliced)Produce3 pieces- sesame oilPantry15 ml
sesame seeds (toasted)Nuts & seeds10 g
per serving
Nutrition
77kcal
- Carbs
- 8 g
- Proteins
- 2 g
- Fat
- 5 g
what you’ll use
Tools
Mixing bowl
Colander
step by step
Method
- Step 1
Salt the cucumbers
- Cut the cucumbers into thick slices or wedges.
- Toss with the salt in a bowl and let stand so they release water.
- Drain well in a colander and pat dry.
- Step 2
Make the chili paste
- Mix the gochugaru, minced garlic, grated ginger, fish sauce, sugar and sesame oil into a paste.
- Step 3
Coat the cucumbers
- Add the drained cucumbers, sliced scallions and sesame seeds to the paste.
- Toss gently until every piece is evenly coated.
- Step 4
Rest and serve
- Let the kimchi sit at room temperature to develop flavor, then serve or refrigerate.
most cooked first