Main ingredients 🥩
cucumberchivescarrotoniongreen onionred pepper powdergarlicplum syrupshrimp pastegingerdried anchovy sauce
Okjubu's Cucumber Kimchi
Refreshing and spicy cucumber kimchi that retains its crisp texture until the last bite, blanched briefly in boiling salted water.
🙋 Recommended for
- ⭐ Those who want to perfectly succeed at making refreshing, non-soggy, crunchy cucumber kimchi that boosts appetite in summer
- ⭐ Those who want to make their own clean, seasonal kimchi side dish at home with ease
Ingredients needed 🛒4 servings
- cucumber 10 pieces
- chives 1 bunch
- carrot half
- onion 1 piece
- green onion 1 stalk
- red pepper powder 7 tablespoons
- minced garlic 2 tablespoons
- plum syrup 2 tablespoons
- sugar 2 tablespoons
- shrimp paste 2 tablespoons
- minced ginger half teaspoon
- dried anchovy sauce 3 tablespoons
- salt for blanching as needed
- water as needed
Recipe 🍳
- Wash the cucumbers with coarse salt, trim both ends, and cut into 4–5 equal pieces.
- Make deep cross (+) cuts on one end of each piece, leaving about 1 cm intact.
- Bring water and salt to a boil in a pot, then briefly blanch the cucumbers with the cuts to lock in freshness and texture.
- Immediately rinse the blanched cucumbers under cold water, drain them on a colander, and pat dry completely with a kitchen towel.
- Finely chop chives, carrot, onion, and green onion to prepare the filling mixture.
- In a bowl, mix red pepper powder 7 tablespoons, minced garlic 2 tablespoons, plum syrup 2 tablespoons, sugar 2 tablespoons, shrimp paste 2 tablespoons, minced ginger half teaspoon, and dried anchovy sauce 3 tablespoons to create the base seasoning.
- Add the finely chopped vegetables to the seasoning base and mix thoroughly to make a savory, flavorful filling.
- Carefully fill the cross-shaped cuts in the cucumbers with the seasoned mixture, packing it tightly and evenly, then transfer to a storage container.
- Cut cucumbers into pieces, make cross cuts, briefly blanch in boiling salted water, then drain and dry completely.
- Finely chop chives, carrot, onion, and green onion for the filling.
- Mix red pepper powder and pastes to make the seasoning, then combine with chopped vegetables to form the filling.
- Carefully pack the seasoned filling into the cuts of the cucumbers to finish.
Cooking tips 💡
- Briefly blanching cucumbers in hot salted water helps draw out moisture, preventing them from becoming soggy even after time, keeping them crisp throughout.
- When filling the cuts, avoid widening the sides too forcefully—gently open the cuts and generously fill without tearing the cucumber.
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