Empty My Fridge
Quick and easy cucumber kimchi! Crunchy, spicy and delicious! Oi kimchi (오이김치)
Ingredients
- Cucumber1 ½ lb
- Salt1 tbsp
- Chive2–3 oz
- Onion¼
- Chili flake2–3 tbsp
- Myulchi aekjeot 멸치액젓1 tbsp
- Fish sauce1 tbsp
- Garlic · minced1 tbsp
- Ginger · grated½ tsp
- Sugar2–3 tsp
- Sesame seed · roasted1 tsp
Instructions
- Cut the cucumbers in half lengthwise, then cut each half in half again lengthwise. Dice the quarters into pieces about 1 to 1.5 inches long.
- Sprinkle the salt evenly over the cucumber pieces and let them sit for about 30 minutes.
- Drain the cucumbers well in a strainer, removing any water they release. Do not rinse them.
- Cut the garlic chives into 1.5-inch pieces and thinly slice the onion.
- Add the onion, garlic chives and all remaining ingredients to the salted cucumbers. Toss until the cucumbers are well coated. They will look dry at first but will release moisture as they absorb the seasoning.
Summarized from Korean Bapsang's video. Watch it for the details.
More recipes with
Cook with what's in your fridge
Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.