Kim Dae-seok's Cucumber White Kimchi
Cucumber white kimchi made by pickling cucumbers in boiling salt water to keep them crisp, and blending Gapeong pine nuts into the broth for a rich and clear soup.
Ingredients needed 6 servings
Recipe
Cooking tips
- Pouring boiling hot salt water directly over the cucumbers tightens their texture, keeping them firm and crunchy without becoming soft.
- Avoid using fish sauce or salted shrimp as they can make the broth murky and off-tasting; seasoning only with salt keeps the broth clear and refreshing.
- Blending pine nuts with rice, the highlight of the savory flavor, adds a rich taste and nutrition to the broth, elevating it to a more sophisticated level.
Recommended for
- Those looking for a clear, refreshing, and stomach-friendly white kimchi instead of spicy and pungent kimchi.
- Those who want to make a cool and crunchy cucumber side dish to beat the summer heat.
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