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Modu Recipe

Kim Jin-soon's Cucumber Kimchi

A banchan shop secret cucumber kimchi that stays crunchy for a long time by removing cucumber seeds and blanching in boiling salt water to prevent wateriness.

Ingredients needed 4 servings

Recipe

Cooking tips

  • Scrape out the seeds, which contain most of the cucumber's moisture, with a round-tipped tool to prevent wateriness later.
  • Blanching in hot salt water for 3 minutes stabilizes the cell walls, maintaining a thick and crunchy texture.
  • Adding starch syrup to the seasoning adjusts the consistency so the seasoning adheres well to the smooth cucumber surface without sliding off.

Recommended for

  • Those who have struggled with excess water every time they make cucumber kimchi.
  • Those who want to make a large batch of crunchy cucumber side dish more easily and quickly than oi sobagi.

Shop ingredients on Coupang(Ad)

cucumberlarge green oniongarlic chivescarrotfine saltfermented sand lance sauceJin-ganjanggochugaruminced garlicstarch syrupwhole sesame seeds

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