Crisp Oi Buchu Kimchi (Cucumber and Chive Kimchi)
A summer side dish tossed with fragrant garlic chives and white cucumbers salted in hot brine to keep them crisp.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
White cucumbers are soaked in boiling brine to lock in their crisp texture, then tossed with fragrant garlic chives. Blending cooked rice and salted fermented shrimp into the seasoning adds deep savoriness, making this perfect as a fresh geotjeori or a trusty side dish.
- Servings
- about 6–8 servings
- Difficulty
- Medium
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- White cucumber5
- Garlic chives (buchu)100 g
- Onion1 (small)
- Coarse sea salt5 tbsp
- Water5 cups
Seasoning
- Water1/2 cup
- Cooked rice2 tbsp
- Salted fermented shrimp (saeujeot)1 tbsp
- Ginger (or minced ginger 1 tsp)10 g (1 tsp)
- Gochugaru (Korean chili flakes)6 tbsp
- Sugar1 tbsp
- Green plum syrup (maesil-cheong) concentrate1 tbsp
- Sand lance fish sauce (or dried anchovies)2 tbsp
- Minced garlic2 tbsp
- Toasted sesame seeds3 tbsp
- Scallions or bell peppers can be used in place of garlic chives.
- If using whole garlic cloves instead of minced garlic, prepare about 5 to 6 cloves.
Steps
Prepare the ingredients
Gently wash the cucumbers with a soft sponge so you do not damage the skin.
I prepared 1 small fresh onion and a small bunch of garlic chives. Scallions or bell peppers also work nicely instead of garlic chives.
Among the seasoning ingredients, here are the ginger, cooked rice, and salted fermented shrimp to be blended in a blender.
If you have minced ginger, you can use 1 tsp.
Cut the ingredients
Quarter each cucumber lengthwise, then cut them into lengths of about 3 to 4 cm.
If the cucumbers have large or abundant seeds, scoop them out with a knife.
Thinly slice the onion and cut the garlic chives to match the length of the cucumbers.
I cut them long to eat like a fresh salad (geotjeori), but if making stuffing for stuffed cucumber kimchi (oi sobagi), cutting them shorter is better.
Salt the cucumbers
Add 5 cups of water to 5 tbsp of coarse sea salt, bring it to a rolling boil, and pour it directly over the cut cucumbers without letting it cool.
Toss them occasionally from top to bottom so they salt evenly.
Salt for around 20 minutes, and once you pass the 15-minute mark, rinse a piece in water to taste it and check how well it is salted.
The cucumber should bend slightly and not taste overly salty after rinsing.
Rinse once in water and drain the excess moisture.
Make the seasoning
You can make the seasoning while the cucumbers are salting and draining.
Put the 2 tbsp cooked rice, 1 tbsp salted fermented shrimp, and ginger into a blender, pour in 1/2 cup water, and blend until smooth.
If using whole garlic cloves instead of minced garlic, prepare about 5 to 6 cloves.
Pour the blended mixture into a bowl, add 6 tbsp gochugaru, 1 tbsp sugar, 1 tbsp green plum syrup concentrate, 2 tbsp sand lance fish sauce, and 2 tbsp minced garlic, then mix everything together.
Mixing the seasoning in advance while the cucumbers salt lets the flavors meld and deepens the color of the gochugaru.
Toss and finish
In a wide bowl, combine the salted cucumbers, garlic chives, onion, seasoning, and toasted sesame seeds, then toss gently.
Taste the cucumbers and adjust the seasoning with sugar or salt if needed.
Ppunwife's tips
- Bring 5 cups of water and 5 tbsp of coarse sea salt to a rolling boil, then pour it straight over the cut cucumbers without cooling.
- Mixing the seasoning ahead of time while the cucumbers salt allows the flavors to meld and brightens the color of the gochugaru.
- Let it ferment at room temperature for half a day or a few hours so the seasoning soaks in, then store it in the refrigerator and enjoy it cold.
FAQ
Can I really pour boiling brine directly onto the cucumbers?
Yes, bring the salted water to a rolling boil and pour it straight over the cut cucumbers without cooling it down.
Is there a vegetable I can substitute if I do not have garlic chives?
You can easily use scallions or bell peppers instead of garlic chives.
Should I refrigerate it immediately after making it?
Let it sit at room temperature for half a day or a few hours so the seasoning absorbs well, then transfer it to the refrigerator and serve cold.
Can I use anchovy fish sauce instead of sand lance fish sauce?
Yes, you can substitute anchovy fish sauce for sand lance fish sauce when prepping the ingredients.
