Korean Cucumber Kimchee Recipes

OI SOBAGI (KOREAN CUCUMBER KIMCHI)

We have been wanting to do this oi sobagi banchan (cucumber kimchi side dish) for a long time but our local grocery store didn't have the Kirby cucumbers.

Provided by mykoreaneats

Categories Side Dish Vegetables

Time P1DT1h30m

Yield 20

Number Of Ingredients 13

Oi Sobagi (Korean Cucumber Kimchi) image

Steps:

Place cucumbers onto one end, slice in half down the length to create and x-shape, leaving the last 1/4-inch uncut; place into a bowl. Combine 8 cups water and sea salt in a saucepan over medium heat; bring to a boil. Pour brine mixture onto the cucumbers; brine until flavors combine, about 1 hour.
Combine red pepper flakes, 1/2 cup water, fish sauce, sugar, garlic, ginger, and fermented shrimp in a bowl; mix until sauce is thoroughly combined.
Rinse cucumbers in cold water; place in a colander to drain. Sit until semi-dry, about 10 minutes.
Lather cucumbers with sauce, inside and out, making sure to stuff the x-shaped cut as well. Place cucumbers, chives, radish, and sesame seeds in an air-tight container. Let sit at room temperature until flavors combine, 1 to 2 days; refrigerate until ready to serve.

Nutrition Facts : Calories 33.1 calories, Carbohydrate 6.1 g, Cholesterol 0.5 mg, Fat 1.3 g, Fiber 2.1 g, Protein 1.4 g, SaturatedFat 0.2 g, Sodium 4449.5 mg, Sugar 2.2 g

Ingredients

10 Kirby cucumbers, trimmed and halved
8 cups water
1 cup coarse sea salt
1 cup Korean red pepper flakes (gochugaru)
½ cup water
¼ cup fish sauce
2 tablespoons white sugar
2 tablespoons minced garlic
2 teaspoons minced ginger
1 tablespoon salted fermented shrimp (saewujeot)
2 cups garlic chives, cut into 1/2-inch pieces
1 radish, cut into matchstick-size pieces, or to taste
1 pinch sesame seeds, or to taste

CHINESE-KOREAN CUCUMBER KIMCHI

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

Chinese-Korean Cucumber Kimchi image

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

Ingredients

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

MOM'S SPICY CUCUMBER KIMCHEE

May be a little salty, but that is because it's meant to be eaten with rice. Spices can be adjusted to your personal taste. Hope you enjoy! It goes great with bulgogi.

Provided by santokieann

Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes

Time 1h15m

Yield 8

Number Of Ingredients 10

Mom's Spicy Cucumber Kimchee image

Steps:

Combine gochujang, white sugar, 1 tablespoon sesame seeds, and 2 teaspoons sesame oil in a small bowl to make a seasoned gochujang paste.
Whisk vinegar, soy sauce, 1 teaspoon toasted sesame oil, and instant beef stock together in a large bowl. Stir in seasoned gochujang paste. Add cucumbers; stir until coated. Sprinkle with 1 tablespoon toasted sesame seeds.
Let cucumbers marinate in the refrigerator before serving, at least 1 hour.

Nutrition Facts : Calories 75.1 calories, Carbohydrate 11.5 g, Fat 3.1 g, Fiber 1 g, Protein 1.6 g, SaturatedFat 0.5 g, Sodium 311 mg, Sugar 5.4 g

Ingredients

¼ cup gochujang (Korean hot pepper paste)
1 tablespoon white sugar
1 tablespoon sesame seeds
2 teaspoons sesame oil
½ cup white vinegar
2 tablespoons soy sauce
1 teaspoon toasted sesame oil
1 dash Korean instant beef stock (such as Dashida®)
4 Kirby cucumbers, thinly sliced
1 tablespoon toasted sesame seeds