Chewy Oi Kimchi (Cucumber Kimchi) Side Dish
A side dish made by salting white cucumbers with corn syrup to draw out moisture and tossing them in kimchi seasoning.
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 →
This special side dish draws out plenty of moisture from cucumbers using corn syrup and coarse sea salt, creating a chewy texture like dried radish strips. Squeezing out the moisture firmly keeps water from pooling once tossed in kimchi seasoning, making it wonderful for reviving summer appetites.
- Servings
- about 6–8 servings
- Difficulty
- Easy
- Spiciness
- Mildly spicy
- Keeps
- 10 days
Ingredients
Ingredients
- White cucumber5
- Coarse sea salt1 tbsp
- Corn syrup (mulyeot)1 cup
Seasoning
- Gochugaru (Korean chili flakes)1 1/2 tbsp
- Sand lance fish sauce (or dried anchovies)1 tbsp
- Minced garlic1 tbsp
- Minced ginger1/2 tsp
- Sugar1 tsp
- Toasted sesame seeds1 tbsp
- Salting for at least 5 hours or overnight draws out so much moisture it looks as if water were poured in.
- Adding onion or garlic chives is also delicious. Just be sure to finish it within a week if you add them.
Steps
Prepare ingredients and seasoning
I prepared firm white cucumbers. Wash them under running water while rubbing gently.
Cut the cucumbers
Cut the cucumbers lengthwise into 8 wedges. Cut out the seedy parts with a knife.
Cut into bite-sized lengths. I cut them into 4 pieces.
Salt
Place the cucumbers in a bowl, add 1 tbsp coarse sea salt and 1 cup corn syrup (mulyeot), and mix well to salt.
Salting for at least 5 hours or overnight draws out so much moisture it looks as if water were poured in.
Because it salts for more than 1 hour in warm weather like these days, you must keep it in the refrigerator.
Rinse once under running water and drain in a colander.
Toss
Squeeze out the moisture by hand to give it a chewy texture and help it keep longer.
You must squeeze it as tightly as possible, just like squeezing pickled cucumbers.
Add 1 1/2 tbsp gochugaru (Korean chili flakes), 1 tbsp sand lance fish sauce, 1 tbsp minced garlic, 1/2 tsp minced ginger, 1 tsp sugar, and 1 tbsp toasted sesame seeds, and toss well.
Taste it, and if it is too mild, adjust the seasoning with salt.
Adding onion or garlic chives is also delicious. Just be sure to finish it within a week if you add them.
Finish
This seasoned cucumber dish has a wonderful texture like dried radish strips.
Tossed with kimchi seasoning, it even feels like eating chewy stuffed cucumber kimchi.
If you cut it thicker into cubes, it becomes cucumber kkakdugi.
Drawing out all the moisture with corn syrup keeps the seasoning clinging to the cucumbers the whole time you eat them.
Usually cucumber banchan must be finished in a day or two, but because this is tossed with cucumbers alone and no extra add-ins, you can easily enjoy it for more than 10 days without it spoiling.
Beyond that, the texture and flavor begin to change, so just enjoy it within a time frame similar to stuffed cucumber kimchi.
Ppunwife's tips
- Because it salts for more than 1 hour in warm weather like these days, you must keep it in the refrigerator.
- Squeeze out the moisture by hand to give it a chewy texture and help it keep longer. You must squeeze it as tightly as possible, just like squeezing pickled cucumbers.
- Taste it, and if it is too mild, adjust the seasoning with salt.
FAQ
Can I leave the cucumbers at room temperature while salting?
Salting takes a long time, at least 5 hours, and the weather may be warm, so you must keep them in the refrigerator while salting.
How long can I store this oi kimchi?
If you toss just the cucumbers without extra add-ins, you can keep and enjoy it for more than 10 days without it spoiling.
Is it okay to add extra ingredients like onion or garlic chives?
Tossing them in together is delicious, but when you add extra ingredients, it is recommended to consume it within a week.
Can I use a different fish sauce instead of sand lance fish sauce?
The ingredients list notes that you can substitute anchovy fish sauce.
