Main ingredients
CucumberScallionsChivesMinari (Water Parsley)Gochugaru (Korean chili flakes)Plum extractGarlicSaeujeot (Salted fermented shrimp)Myeolchi aekjeot (Anchovy sauce)Kkanari aekjeot (Sand lance sauce)OnionCoarse sea salt
Ttukdak Hyung's Stuffed Cucumber Kimchi
An ultra-simple stuffed cucumber kimchi that anyone can succeed at, with crisp cucumbers pickled in boiled saltwater.
Ingredients needed 4 servings
Recipe
Cooking tips
- To ensure the cucumbers remain crisp until the end without becoming mushy, they must be pickled in boiling hot saltwater.
- When making kimchi fillings, using coarse sea salt instead of fine salt brings out a refreshing and clean umami flavor without any bitterness.
- The stuffed cucumber kimchi can be eaten immediately for a crisp texture, but for an even better taste, let it ferment at room temperature for 4-6 hours, then refrigerate for another day. It's fantastic paired with Jjajangmyeon (black bean noodles).
Recommended for
- Beginners who find making kimchi complicated and troublesome and hesitate to try it.
- Those who want to soothe their lost appetite in spring and summer with a subtle aroma and a crisp, refreshing texture.
- Those who need a sweet and spicy, crisp homemade kimchi to accompany Jjajangmyeon, ramen, or greasy meat dishes.
How did it turn out when you followed this recipe?
Loading cooking feedback…
Cooked-it reviews
No reviews yet. Be the first to leave one.
You might also like
- Yoon Yi-ryeon's Oi Sobagi
- Kim Jin-soon's Oi Sobagi
- Kim Dae-seok's Stuffed Cucumber Kimchi (Oi Sobagi)
- Okjubu's Cucumber Kimchi
- Okjubu's Fried Cucumber Salad
- Seonkyoung Longest's Oi Sobagi
- Aha Bujang's Oi Sobagi
- Jung Ho-gyun's Oi Sobagi
- Hong Shin-ae's Oi Sobagi
- Yoon Yi-ryeon's Crunchy Cucumber Kimchi (Oi Sobagi)
