Best 9 Cucumber Kimchi Recipes

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Cucumber kimchi, also called oi kimchi, is a refreshing and tangy side dish that complements many Korean meals and can be enjoyed on its own as a healthy snack. Made with fresh cucumbers, gochugaru (Korean chili powder), garlic, ginger, and a variety of other seasonings, this kimchi is a delicious and easy-to-make dish that can be enjoyed by people of all ages.

Check out the recipes below so you can choose the best recipe for yourself!

CUCUMBER KIMCHI (OI SOBAEGI)



Cucumber Kimchi (Oi Sobaegi) image

Great dish. I had it while I was in Korea and had to bring it back with me; the recipe that is. The dish is ready after 30 minutes, but the cucumbers become infused with more flavor after 12 to 24 hours.

Provided by Eric Bazemore-Gardner

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time 1h10m

Yield 6

Number Of Ingredients 10

1 English cucumber
1 teaspoon kosher salt
2 scallions, white and light green parts only, finely chopped
2 tablespoons rice vinegar
2 cloves garlic, finely chopped
¼ inch piece fresh ginger, finely chopped
1 tablespoon hot chile oil
1 tablespoon Korean chile powder
1 teaspoon white sugar
½ teaspoon fish sauce

Steps:

  • Cut cucumber into 4-inch pieces and cut each piece into quarters. Place cucumber pieces in a bowl, add salt, and mix until coated. Let cucumbers stand at room temperature until liquid has been extracted, about 30 minutes; drain.
  • Combine scallions, vinegar, garlic, ginger, chile oil, Korean chile powder, sugar, and fish sauce in a non-reactive bowl.
  • Stir cucumbers into the vinegar mixture; cover bowl with plastic wrap. Refrigerate cucumber mixture until chilled and flavors have blended, at least 30 minutes.

Nutrition Facts : Calories 33.5 calories, Carbohydrate 3.9 g, Fat 2.1 g, Fiber 0.8 g, Protein 0.6 g, SaturatedFat 0.3 g, Sodium 365.7 mg, Sugar 1.7 g

SMACKED CUCUMBER 'QUICK KIMCHI'



Smacked Cucumber 'Quick Kimchi' image

This is not a traditional kimchi, but it approximates the flavor profile, bypassing a lengthier fermentation and instead relying on vinegar. Considered a muchim in Korean - which can refer to any number of "seasoned" or "dressed" salads or other preparations - this dish is best eaten right away, or at least within 24 hours, while cucumber's characteristic crunch is still intact. The smacking step creates craggy edges that help better absorb the spicy, funky dressing, so don't skip it. If you can, place a bowl under the colander in Step 1 to catch the cucumber brine; it tastes fabulous in a martini. Enjoy this as a side salad alongside any grilled main dish, especially steak, or any type of barbecue. For a vegetarian option, you can swap out the fish sauce for soy sauce.

Provided by Eric Kim

Categories     dinner, easy, lunch, weeknight, pickles, salads and dressings, vegetables, side dish

Time 40m

Yield 2 to 2 1/2 cups

Number Of Ingredients 9

1 pound Persian cucumbers (about 5 to 7), cut into 1-inch pieces on the bias
1 teaspoon kosher salt
2 tablespoons white distilled vinegar
1/2 teaspoon finely grated garlic
1 tablespoon plus 1 teaspoon sesame oil
1 tablespoon gochugaru
2 teaspoons fish sauce
1 teaspoon granulated sugar
Coarsely chopped chives, thinly sliced scallions, or cilantro or flat-leaf parsley leaves, for garnish (optional)

Steps:

  • On a large cutting board, position your chef's knife on its side and press the heel of the blade to crush each cucumber piece until it cracks in the center, splits in half or splinters completely into pieces. (The variety in textures is a delight.) In a medium bowl, toss the cucumbers with the salt, transfer to a colander, and let sit in the sink to drain, about 30 minutes. Meanwhile, in the same bowl, add the vinegar and garlic and set aside.
  • After 30 minutes, add the sesame oil, gochugaru, fish sauce and sugar to the bowl with the vinegar and garlic, and whisk to combine. Use a paper or cloth kitchen towel to pat the cucumbers dry, then add the cucumbers to the dressing and toss until well coated.
  • Garnish with the optional herbs before serving. This is best eaten right away, but can be refrigerated for up to 24 hours.

CUCUMBER KIMCHI



Cucumber Kimchi image

This recipe came to The Times in 2011 as an accompaniment to bulgogi sloppy Joes, as envisioned by the chef Hooni Kim of Danji, but they add a tangy flavor to whatever they're paired with. Making it is as simple as it gets - the cucumbers are quick pickled in rice vinegar and flavored deeply with gochugaru, or Korean red-pepper flakes. Serve it with the sloppy Joes, or alone, as a bar snack, with an ice cold beer.

Provided by Sam Sifton

Categories     easy, condiments

Time 25m

Yield 6 servings

Number Of Ingredients 8

3 small cucumbers, cut into 1/8-inch slices
2 tablespoons kosher salt
1 tablespoon sugar
1 tablespoon gochugaru (Korean red-pepper flakes)
1/4 cup mirin
6 tablespoons rice vinegar
1 teaspoon grated garlic
1 teaspoon fermented krill or baby shrimp (optional)

Steps:

  • Place the cucumbers in a medium-size bowl, then sprinkle with the salt. Let stand 20 minutes.
  • Rinse cucumbers in cold water to remove salt, drain and pat dry.
  • Return cucumbers to bowl, add other ingredients, toss to combine, cover tightly and place in refrigerator overnight or until ready to use.

Nutrition Facts : @context http, Calories 39, UnsaturatedFat 0 grams, Carbohydrate 6 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 271 milligrams, Sugar 4 grams

CUCUMBER KIMCHI



Cucumber Kimchi image

This is an easy kimchi recipe to make. Cucumbers ferment the quickest-about 1 day out of the fridge. Use this recipe and method to make any kimchi you like. Napa cabbage is the most common but must be fermented for longer. You can play around with fermentation time and temperature until you get the perfect sour-funky balance you like.

Provided by Jet Tila

Time P1DT1h

Yield 3 quarts

Number Of Ingredients 9

8 cups (1/2 gallon) plus 1/3 cup (1920 milliliters plus 80 milliliters) water
3/4 cup (180 grams) kosher salt, plus more for seasoning
20 Persian or Japanese cucumbers
10 cloves garlic, minced
1 onion, cut into 1/2-inch dice
1 bunch green onions, sliced into 1/2-inch lengths
1 bunch garlic chives, cut into 1/2-inch pieces
1/2 cup (95 grams) gochugaru (Korean ground chile)
1 teaspoon sugar, plus 1 teaspoon, optional

Steps:

  • Mix 8 cups water with 3/4 cup salt, stirring until the salt dissolves to make a brine.
  • Cut about 1/4 inch from each end of the cucumbers. Cut the cucumbers in half in the middle, not lengthwise. Hold the cucumber facing the circular middle. Cut them in half lengthwise, leaving about 1/2 inch at the end uncut. Cut them in half lengthwise again, perpendicular to your first cut, leaving the end uncut. You should have 4 semi-equal parts of cucumber, cut but still attached. Make two incisions, about 1/2 inch deep, on the top of the cucumber piece, then cut two more perpendicular to create a 3-by-3 grid. Repeat on all ends. This will help the cucumber catch and absorb the flavors. Repeat with the remaining cucumbers.
  • Soak the cucumbers in the saltwater for 30 minutes, no longer. Remove the cucumbers from the brine. Combine the onion, green onions, garlic chives, garlic, ground chile, 1 tablespoon salt and 1 teaspoon optional sugar in a large bowl. I recommend wearing gloves for this.
  • Set three 1-quart jars on your work surface. Using your fingers, separate the cucumber quarters and stuff the chile mix into the cucumbers. Divide them evenly among the jars, pressing the cucumbers down firmly into the jars, so that all of the cucumbers are standing up, filling towards towards the top.
  • Stir 1 teaspoon of sugar into 1/3 cup water until the sugar is completely dissolved. Pour the sugar water over the cucumbers.
  • Let it sit 1 day, at room temperature, before serving. Cucumber kimchi ferments very quickly. Refrigerate after opening and consume within 3 to 4 days.

CHINESE-KOREAN CUCUMBER KIMCHI



Chinese-Korean Cucumber Kimchi image

Delicious and easy Korean-style refrigerator pickles with a bit of Chinese flair! It goes very well with Korean BBQ dishes.

Provided by Helena C

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time 3h

Yield 10

Number Of Ingredients 10

5 cucumbers, peeled and cut into 1/2 x1 1/2 inch sticks
½ cup sea salt
½ cup white sugar
½ cup white vinegar
1 cup water
2 tablespoons chili bean sauce (toban djan)
1 tablespoon hot chili oil
2 (4 inch) fresh hot red chile peppers, sliced
1 small onion, sliced
5 cloves garlic, sliced and crushed

Steps:

  • Mix the cucumbers and sea salt together in a bowl, let stand for 30 minutes to let the cucumbers soften. Drain, and rinse with fresh water.
  • While the cucumbers are standing in salt, whisk together the sugar, vinegar, and water in a saucepan; bring to a boil. Reduce heat, and stir in the chili bean sauce and hot chili oil.
  • Mix the cucumbers with sliced chiles, onion, and garlic in a heatproof airtight container, and pour the hot vinegar mixture over the vegetables. Cover and refrigerate for 2 to 3 hours to blend the flavors. Serve chilled.

Nutrition Facts : Calories 80.2 calories, Carbohydrate 17.4 g, Fat 1.3 g, Fiber 0.9 g, Protein 1.8 g, SaturatedFat 0.2 g, Sodium 4414.6 mg, Sugar 13.6 g

KOREAN-INSPIRED GRILLED WINGS WITH CUCUMBER-KIMCHI SALAD



Korean-Inspired Grilled Wings With Cucumber-Kimchi Salad image

This marinade is inspired by Korean bulgogi. It's a high-impact, low-effort way to get the most flavor out of grilled chicken wings. The longer they marinate, the better they get-set them up the night before for an easy weeknight dinner.

Provided by Anna Stockwell

Categories     Chicken     Pear     Soy Sauce     Garlic     Pepper     Sesame Oil     Ginger     Cucumber     Vinegar     Green Onion/Scallion     Rice     Dairy Free     Wheat/Gluten-Free     Dinner     Quick & Easy     Summer     Backyard BBQ     Grill/Barbecue

Yield 4 servings

Number Of Ingredients 14

1/4 cup pear or apple juice
3 Tbsp. low-sodium soy sauce or tamari
2 Tbsp. gochugaru (Korean hot pepper flakes) or 1 1/2 tsp. crushed red pepper flakes
2 Tbsp. toasted sesame oil
1 Tbsp. finely grated fresh ginger (from one 2" piece)
1 tsp. light brown sugar
2 garlic cloves, coarsely chopped
2 lb. chicken wings, flats and drumettes attached or separated
2 tsp. kosher salt, divided
4 Persian cucumbers, thinly sliced
1 cup kimchi, thinly sliced
2 Tbsp. rice vinegar
4 scallions, thinly sliced, divided
Toasted sesame seeds and steamed rice (for serving)

Steps:

  • Blend pear juice, soy sauce, gochugaru, sesame oil, ginger, brown sugar, and garlic in a blender until smooth.
  • Season wings on all sides with 1 tsp. salt, then transfer to a large resealable bag. Pour two-thirds of marinade over chicken in bag, seal, and toss to coat. Transfer remaining marinade to a small bowl and chill. Let chicken sit at room temperature at least 20 minutes or chill overnight.
  • Prepare a grill for medium heat or heat a grill pan over medium. Working in batches if needed, grill wings, turning occasionally, until skin is crisp and lightly charred, 15-20 minutes.
  • Meanwhile, let reserved marinade come to room temperature. Toss cucumbers, kimchi, vinegar, all but a small handful of scallions (save those for topping), and remaining 1 tsp. salt in a large bowl. Let sit 10-20 minutes. Top with sesame seeds.
  • Transfer wings to a medium bowl. Add reserved marinade and toss to combine. Serve wings with cucumber-kimchi salad and rice alongside. Top with reserved scallions.

CUCUMBER KIMCHI (OIE SOBAEGI)



Cucumber Kimchi (Oie Sobaegi) image

Provided by Food Network

Yield 1 Pint.

Number Of Ingredients 11

4 Kirby (pickling) cucumbers (about 1 pound)
3 tablespoons coarse salt
1 small onion, finely chopped
10 Chinese chives, cut in 1-inch pieces
3 scallions, finely chopped
1/4 cup finely-minced carrot
3 tablespoons salted baby shrimp (saewoo jut), chopped
2 tablespoons hot red chili powder
2 tablespoons hot water
2 teaspoons very finely-minced garlic
1 teaspoon finely-minced ginger

Steps:

  • Halve each cucumber horizontally, then each half vertically in 4 to make 32 pieces in all. Rub them all over with salt and set aside to drain in a colander for 1 hour. In a medium bowl combine remaining ingredients.
  • Rinse cucumbers with cold water, drain well and pat dry. Taste for seasoning and salt lightly if no salty flavor remains. Toss with dressing. Transfer to a 1-pint jar and cover tightly. Let sit at room temperature for 24 hours before serving. Can be made several weeks ahead and refrigerated.

SCARE-REAN SKULL (KOREAN BEEF BULGOGI AND CUCUMBER KIMCHI)



Scare-rean Skull (Korean Beef Bulgogi and Cucumber Kimchi) image

Provided by Food Network

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 13

2 cups soy sauce
3/4 cup dark brown sugar
3 tablespoons sesame seeds
1 teaspoon grated garlic
1 teaspoon grated ginger
1 boneless rib-eye steak, thinly sliced
1/4 cup rice wine vinegar
2 tablespoons granulated sugar
1/2 teaspoon salt
1/4 teaspoon gochugaru or crushed red pepper flakes
1 English cucumber, thinly sliced
2 tablespoons vegetable oil
3 cups cooked white rice

Steps:

  • In a large bowl, combine the soy sauce, brown sugar, sesame seeds, garlic and ginger. Add the beef and stir to coat. Cover and marinate for 30 minutes.
  • In a bowl, stir together the vinegar, granulated sugar, salt and gochugaru. Add the cucumber and stir to coat. Cover and store in the refrigerator until ready to serve.
  • Remove the meat from the marinade and transfer the marinade to a saucepan. Bring to a simmer over medium-low heat and cook until reduced by half.
  • Heat the oil in a large skillet set over medium heat. Add the beef and cook, stirring, until just cooked through, 2 to 3 minutes. Transfer the beef to the reduced marinade and stir to coat.
  • Shape the rice into a skull shape and place on a large platter. Use the cucumber slices to create eyes, a nose and mouth on the skull. Place the beef at the base of the skull to serve.

CUCUMBER KIMCHI (OI GIMCHI)



Cucumber Kimchi (Oi Gimchi) image

Provided by Cecilia Hae-Jin Lee

Categories     Vegetable     Side     Vegetarian     Dinner     Lunch     Leek     Cucumber     Healthy     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 1/2 gallon

Number Of Ingredients 10

10 pickling cucumbers, just over a pound
1/3 cup table salt
4 1/3 cups water
6 cloves garlic, minced
1/2 onion, diced
1/2 bunch Korean leeks (buchu), cut into 1/2-inch lengths
5 green onions, cut into 1/2-inch lengths
1/4 cup Korean chile powder
1 tablespoon coarse sea or kosher salt
1 teaspoon sugar

Steps:

  • Cut the cucumbers lengthwise into quarters and place in a large bowl. Dissolve the table salt in 4 cups of the water and pour over the cucumbers. Soak the cucumbers for about 20 minutes.
  • Combine the garlic, onion, Korean leeks, green onions, chile powder, and sea salt in another large bowl.
  • Remove the cucumbers from the salt water and rinse. Add the cucumbers to the spicy mixture and mix until the cucumbers are all well coated. Stuff the cucumbers into a 1/2-gallon glass jar, pressing firmly until filled.
  • Dissolve the sugar in the remaining 1/3 cup water and pour over the cucumbers. Cover tightly. Let sit in a cool, dark place for 2 to 3 days before opening to see if it's ripe. The cucumbers should be sour and have absorbed the salt and flavors of the seasoning. Refrigerate after opening. It will keep for almost 2 weeks in the refrigerator.

Tips:

  • When choosing cucumbers for kimchi, select firm, unwaxed cucumbers with a deep green color. Avoid cucumbers with blemishes or bruises.
  • To reduce the bitterness of the cucumbers, soak them in cold water for at least 2 hours before using.
  • Use a sharp knife to thinly slice the cucumbers. This will help them absorb the marinade more easily.
  • Make sure to wear gloves when handling the chili peppers. The capsaicin in the peppers can cause skin irritation.
  • If you don't have gochugaru (Korean chili powder), you can substitute another type of chili powder, such as cayenne pepper or paprika. However, the flavor of the kimchi will be slightly different.
  • Kimchi is a fermented food, so it will continue to develop in flavor over time. It is best to let it ferment for at least 2 weeks before eating.

Conclusion:

Cucumber kimchi is a delicious and healthy side dish that can be enjoyed with a variety of meals. It is also a good source of probiotics, which are beneficial for gut health. If you are looking for a new and exciting way to enjoy cucumbers, give cucumber kimchi a try. It is sure to become a favorite!

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