Get ready to tantalize your taste buds with Oi Kimchi, also known as Cucumber Kimchi. This refreshing and vibrant Korean side dish is a delightful explosion of flavors. Made with crisp cucumbers, it offers a perfect balance of tanginess, spiciness, and a hint of sweetness.
Cultural and historical context adds a touch of richness to this dish. Kimchi, a beloved staple in Korean cuisine, has a long and storied tradition. It is deeply ingrained in Korean culture and is enjoyed with almost every meal. Cucumber Kimchi, with its cool and refreshing nature, is particularly popular during the summer months when its crisp texture and zesty flavors provide relief from the heat.
The best part is that making Oi Kimchi is incredibly easy! With just a few simple ingredients and a short fermentation period, you can enjoy this delicious and healthy dish in no time. The cucumbers are seasoned with a mixture of garlic, ginger, red pepper flakes, fish sauce, and other traditional Korean ingredients, then left to ferment for a short period to develop its distinctive flavors.
So, why not embark on a culinary adventure and whip up your own batch of Oi Kimchi? It's a delightful way to explore Korean flavors, add a pop of color to your table, and enjoy the refreshing crunch of cucumbers. Don't miss out on this easy and satisfying dish that brings a taste of Korea right to your plate.
Ingredients
3 Large Cucumbers
6 Cloves of Garlic
1 Whole White Onion
1 Carrot
3 Spring Onions
1/2 Cup Fish Sauce
5tb Honey
1/8 Cup Gochugaru
2tb Glutinous Rice Flour
2tb Brown Sugar
STEPS
Begin by slicing your cucumber into half and scooping out the seeds and chop it into 1 inch strips.
Place your cucumber into a large bowl and sprinkle some heavily season with salt. This helps draw out excess moisture from the cucumber and soften it slightly.
Let your cucumber have its salt bath, peal and finely chop your carrots into thin sized match sticks.
Roughly chop up your spring onions.
In a pot add in 2tb of glutinous rice flour, 2 cups of water and 2tb of brown sugar. Put it over medium heat and gently simmer till a thick paste forms. Set aside to cool.
In a blender add in 1 whole pealed and quartered onion, 6 cloves of pealed garlic, 1/2 cup of fish sauce, 5tb of honey. Blend till well combined and pour it into a large bowl.
Add in about 1/8 cup of gochugaru if you want a mild spiced kimchi, add more if you want it MEGA SPICYYYYY.
Combine well with your glutinous rice flour mixture till a bright red paste forms.
Combine the paste with your chopped carrots and spring onions till well combined. You know how a lovely kimchi paste.
Give your cucumbers a good wash to remove the excess salt.
Combine your washed cucumbers with the kimchi paste and mix well. You want to coat every single piece of cucumber you have and make sure it is evenly coated. RECOMENDED to wear gloves when doing so as the chili may irritate your skin.
In jars start to bottle up your kimchi. Gently cover making sure not to screw on the lid (If not you got yourself a Kimchi Bomb just waiting to blow).
Place your cucumbers in the fridge and let it slightly ferment for 1 day and enjoy within 6 days. Happy Cooking,
