Cucumber Kimchi(Oi Kimchi)
Cucumber Kimchi is a popular side dish in the summer.
Stuffed cucumber kimchi (oi sobagi) is popular however, is time consuming and involves lots of ingredients. My daughter personally prefers a plain cucumber kimchi which is crunchy and has better texture.
‘Oi kimchi’ is a spicy Korean cucumber perfectly suitable for a side dish and is an easy, quick and authentic recipe. Most Koreans like to taste the spice which makes the Oi sobagi a whole new flavour compared to the plain cucumber kimchi and feels refreshing to eat in a hot summer. Majority of the Korean population would much rather taste the savoury rather than the original. I think oi kimchi is more suitable for children who are looking to try a new recipe which has a hint of spicy flavour.
‘Oi’ means cucumber in English, and kimchi being the delicious, savoury spice.
For any Vegetarian and Vegan people, please avoid adding the anchovy sauce and instead add vegetable stock.
Cucumber Kimchi (Oi Kimchi)
- 1 English Cucumber(300-350g)
- 1 Carrot(60g)
- 1/2 tbsp Salt
- 1 tsp Garlic grated
- 1/4 tsp Ginger grated
- 1/2 tsp Sugar
- 1/2 tbsp Fish sauce
- 1/2 tbsp Honey
- 1&1/2 tbsp Korean chilli powder
- Cut off both ends of the cucumber. Divide the cucumber into 4 pieces, then cross-cut each piece. Remove the centre (the seeds) of the cucumber if it is watery and slimy. Then cut the cucumbers into sticks. You should end up with 5-6cm long cucumber sticks.
- Put the cucumber into a large bowl then scatter the salt around on top. Gently mix them so that the salt spreads evenly
- Put the cucumbers in a strainer to drain excess water. Set it aside for 20 minutes.
- Julienne the carrots. If you have a vegetable slicer, it would be fast and easy.
- Mince the garlic as small as possible.
- Grate the ginger.
- Put the carrots, garlic and the ginger into a food bag.
- Then, put the sugar, fish sauce, honey and the chilli powder into the same food bag.
- Check that the cucumbers are slightly salted (but not too much). If it is too salty, give the cucumbers a quick rinse. If you can’t taste the salt at all, add a bit more salt.
- Put the cucumbers into the same food bag and mix well.
- Leave for 20 minutes or more at room temperature, and then the Oi Kimchi’s ready to eat!
- Then keep it in the fridge.