Best Cucumber Kimchi Recipes

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CUCUMBER KIMCHI (OI SOBAEGI)



Cucumber Kimchi (Oi Sobaegi) image

Great dish. I had it while I was in Korea and had to bring it back with me; the recipe that is. The dish is ready after 30 minutes, but the cucumbers become infused with more flavor after 12 to 24 hours.

Provided by Eric Bazemore-Gardner

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time 1h10m

Yield 6

Number Of Ingredients 10

1 English cucumber
1 teaspoon kosher salt
2 scallions, white and light green parts only, finely chopped
2 tablespoons rice vinegar
2 cloves garlic, finely chopped
¼ inch piece fresh ginger, finely chopped
1 tablespoon hot chile oil
1 tablespoon Korean chile powder
1 teaspoon white sugar
½ teaspoon fish sauce

Steps:

  • Cut cucumber into 4-inch pieces and cut each piece into quarters. Place cucumber pieces in a bowl, add salt, and mix until coated. Let cucumbers stand at room temperature until liquid has been extracted, about 30 minutes; drain.
  • Combine scallions, vinegar, garlic, ginger, chile oil, Korean chile powder, sugar, and fish sauce in a non-reactive bowl.
  • Stir cucumbers into the vinegar mixture; cover bowl with plastic wrap. Refrigerate cucumber mixture until chilled and flavors have blended, at least 30 minutes.

Nutrition Facts : Calories 33.5 calories, Carbohydrate 3.9 g, Fat 2.1 g, Fiber 0.8 g, Protein 0.6 g, SaturatedFat 0.3 g, Sodium 365.7 mg, Sugar 1.7 g

SMACKED CUCUMBER 'QUICK KIMCHI'



Smacked Cucumber 'Quick Kimchi' image

This is not a traditional kimchi, but it approximates the flavor profile, bypassing a lengthier fermentation and instead relying on vinegar. Considered a muchim in Korean - which can refer to any number of "seasoned" or "dressed" salads or other preparations - this dish is best eaten right away, or at least within 24 hours, while cucumber's characteristic crunch is still intact. The smacking step creates craggy edges that help better absorb the spicy, funky dressing, so don't skip it. If you can, place a bowl under the colander in Step 1 to catch the cucumber brine; it tastes fabulous in a martini. Enjoy this as a side salad alongside any grilled main dish, especially steak, or any type of barbecue. For a vegetarian option, you can swap out the fish sauce for soy sauce.

Provided by Eric Kim

Categories     dinner, easy, lunch, weeknight, pickles, salads and dressings, vegetables, side dish

Time 40m

Yield 2 to 2 1/2 cups

Number Of Ingredients 9

1 pound Persian cucumbers (about 5 to 7), cut into 1-inch pieces on the bias
1 teaspoon kosher salt
2 tablespoons white distilled vinegar
1/2 teaspoon finely grated garlic
1 tablespoon plus 1 teaspoon sesame oil
1 tablespoon gochugaru
2 teaspoons fish sauce
1 teaspoon granulated sugar
Coarsely chopped chives, thinly sliced scallions, or cilantro or flat-leaf parsley leaves, for garnish (optional)

Steps:

  • On a large cutting board, position your chef's knife on its side and press the heel of the blade to crush each cucumber piece until it cracks in the center, splits in half or splinters completely into pieces. (The variety in textures is a delight.) In a medium bowl, toss the cucumbers with the salt, transfer to a colander, and let sit in the sink to drain, about 30 minutes. Meanwhile, in the same bowl, add the vinegar and garlic and set aside.
  • After 30 minutes, add the sesame oil, gochugaru, fish sauce and sugar to the bowl with the vinegar and garlic, and whisk to combine. Use a paper or cloth kitchen towel to pat the cucumbers dry, then add the cucumbers to the dressing and toss until well coated.
  • Garnish with the optional herbs before serving. This is best eaten right away, but can be refrigerated for up to 24 hours.

CUCUMBER KIMCHI



Cucumber Kimchi image

This recipe came to The Times in 2011 as an accompaniment to bulgogi sloppy Joes, as envisioned by the chef Hooni Kim of Danji, but they add a tangy flavor to whatever they're paired with. Making it is as simple as it gets - the cucumbers are quick pickled in rice vinegar and flavored deeply with gochugaru, or Korean red-pepper flakes. Serve it with the sloppy Joes, or alone, as a bar snack, with an ice cold beer.

Provided by Sam Sifton

Categories     easy, condiments

Time 25m

Yield 6 servings

Number Of Ingredients 8

3 small cucumbers, cut into 1/8-inch slices
2 tablespoons kosher salt
1 tablespoon sugar
1 tablespoon gochugaru (Korean red-pepper flakes)
1/4 cup mirin
6 tablespoons rice vinegar
1 teaspoon grated garlic
1 teaspoon fermented krill or baby shrimp (optional)

Steps:

  • Place the cucumbers in a medium-size bowl, then sprinkle with the salt. Let stand 20 minutes.
  • Rinse cucumbers in cold water to remove salt, drain and pat dry.
  • Return cucumbers to bowl, add other ingredients, toss to combine, cover tightly and place in refrigerator overnight or until ready to use.

Nutrition Facts : @context http, Calories 39, UnsaturatedFat 0 grams, Carbohydrate 6 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 271 milligrams, Sugar 4 grams

CUCUMBER KIMCHI



Cucumber Kimchi image

This is an easy kimchi recipe to make. Cucumbers ferment the quickest-about 1 day out of the fridge. Use this recipe and method to make any kimchi you like. Napa cabbage is the most common but must be fermented for longer. You can play around with fermentation time and temperature until you get the perfect sour-funky balance you like.

Provided by Jet Tila

Time P1DT1h

Yield 3 quarts

Number Of Ingredients 9

8 cups (1/2 gallon) plus 1/3 cup (1920 milliliters plus 80 milliliters) water
3/4 cup (180 grams) kosher salt, plus more for seasoning
20 Persian or Japanese cucumbers
10 cloves garlic, minced
1 onion, cut into 1/2-inch dice
1 bunch green onions, sliced into 1/2-inch lengths
1 bunch garlic chives, cut into 1/2-inch pieces
1/2 cup (95 grams) gochugaru (Korean ground chile)
1 teaspoon sugar, plus 1 teaspoon, optional

Steps:

  • Mix 8 cups water with 3/4 cup salt, stirring until the salt dissolves to make a brine.
  • Cut about 1/4 inch from each end of the cucumbers. Cut the cucumbers in half in the middle, not lengthwise. Hold the cucumber facing the circular middle. Cut them in half lengthwise, leaving about 1/2 inch at the end uncut. Cut them in half lengthwise again, perpendicular to your first cut, leaving the end uncut. You should have 4 semi-equal parts of cucumber, cut but still attached. Make two incisions, about 1/2 inch deep, on the top of the cucumber piece, then cut two more perpendicular to create a 3-by-3 grid. Repeat on all ends. This will help the cucumber catch and absorb the flavors. Repeat with the remaining cucumbers.
  • Soak the cucumbers in the saltwater for 30 minutes, no longer. Remove the cucumbers from the brine. Combine the onion, green onions, garlic chives, garlic, ground chile, 1 tablespoon salt and 1 teaspoon optional sugar in a large bowl. I recommend wearing gloves for this.
  • Set three 1-quart jars on your work surface. Using your fingers, separate the cucumber quarters and stuff the chile mix into the cucumbers. Divide them evenly among the jars, pressing the cucumbers down firmly into the jars, so that all of the cucumbers are standing up, filling towards towards the top.
  • Stir 1 teaspoon of sugar into 1/3 cup water until the sugar is completely dissolved. Pour the sugar water over the cucumbers.
  • Let it sit 1 day, at room temperature, before serving. Cucumber kimchi ferments very quickly. Refrigerate after opening and consume within 3 to 4 days.

SWEET SOY GINGER GLAZED PORK BELLY WITH BAMBOO RICE AND CUCUMBER KIMCHI



Sweet Soy Ginger Glazed Pork Belly with Bamboo Rice and Cucumber Kimchi image

Provided by Food Network

Categories     main-dish

Time 5h

Yield 4 to 6 servings

Number Of Ingredients 35

1 tablespoon vegetable oil
1 1/2 pounds pork belly
Salt and freshly ground black pepper
2 stalks celery, chopped
1 yellow onion, chopped
1 carrot, chopped
2 quarts pork or chicken stock
1 tablespoon minced fresh ginger root
1 tablespoon minced shallot
1 teaspoon olive oil
1 cup bamboo rice (see Cook's Note)
1 teaspoon salt
1/2 teaspoon ground white pepper
10 cloves garlic, sliced thin
2 tablespoons granulated sugar
1 1/4 tablespoons minced fresh ginger
1 1/4 tablespoons Korean red pepper
1 tablespoons Asian fish sauce
1 tablespoons soy sauce
1 1/2 teaspoons salt
1 English cucumber, sliced thin
1 carrot, julienned on a mandolin
1/4 cup fresh cilantro, chopped
1/4 cup chopped fresh ginger
1/4 jalapeno, rough chopped
1/2 cup granulated sugar
5 1/4 ounces red wine vinegar
2 3/4 ounces balsamic vinegar
1 1/3 tablespoons ketchup
1 1/3 tablespoons soy sauce
Zest of 1/3 orange
1 tablespoon cornstarch
1 cup sweet soy sauce
Ground, toasted macadamia nuts, for sprinkling
Sriracha, for serving

Steps:

  • For the pork belly: Preheat the oven to 325 degrees F.
  • Heat the vegetable oil in a Dutch oven or deep saute pan over high heat. Season the pork belly with salt and pepper on all sides and sear until golden brown on all sides, about 8 minutes. Add the celery, onion and carrot around the sides of the pork belly and let them begin to heat for another 2 or 3 minutes. Pour in the pork stock (or chicken stock if you don't have pork), cover, and cook in the oven until the pork is tender, about 2 hours. Let cool in the braising liquid until cold all the way through. When completely cooled, cut into 4 equal rectangular pieces and set aside for plating.
  • For the bamboo rice: Saute the ginger and shallot with the olive oil in a medium saucepan over medium heat until translucent, about 3 minutes. Add the rice and saute for another 30 seconds. Add the salt, pepper and 1 1/4 cups water, bring to a boil, then reduce heat to low and simmer, covered, until the rice is tender, 20 minutes. Fluff with a fork before serving.
  • For the cucumber kimchi: Mix together the garlic, sugar, ginger, red pepper, fish sauce, soy sauce and salt in a large bowl and let sit for 2 hours. Fold in the cucumber, carrot and cilantro.
  • For the sweet soy ginger jus: Saute the ginger and jalapeno in a medium saucepan over medium heat until fragrant, about 2 minutes. Add the sugar, red wine and balsamic vinegars, ketchup, soy sauce and orange zest. Stir to combine and cook until reduced by half. Mix the cornstarch with 1 tablespoon water in a small bowl to make a slurry; whisk it into the reduction. Add the sweet soy and mix thoroughly. Strain through a chinois strainer.
  • To finish the dish: Crisp the pork belly on all sides in a saute pan over medium high-heat, then glaze the belly with the sweet soy ginger jus, adding just enough to coat. Slice the belly in 1/4-inch-thick slices. Place 1/2 cup of the bamboo rice in the middle of each plate. Fan the sliced pork belly on top of the rice and top with a good pinch of the cucumber kimchi. Sprinkle ground, toasted macadamia nuts on top if desired and drizzle the sweet soy ginger jus around the plate. Sriracha can be dotted around the plate to finish if desired.

OI SOBAGI (KOREAN CUCUMBER KIMCHI)



Oi Sobagi (Korean Cucumber Kimchi) image

We have been wanting to do this oi sobagi banchan (cucumber kimchi side dish) for a long time but our local grocery store didn't have the Kirby cucumbers.

Provided by mykoreaneats

Categories     Side Dish     Vegetables

Time P1DT1h30m

Yield 20

Number Of Ingredients 13

10 Kirby cucumbers, trimmed and halved
8 cups water
1 cup coarse sea salt
1 cup Korean red pepper flakes (gochugaru)
½ cup water
¼ cup fish sauce
2 tablespoons white sugar
2 tablespoons minced garlic
2 teaspoons minced ginger
1 tablespoon salted fermented shrimp (saewujeot)
2 cups garlic chives, cut into 1/2-inch pieces
1 radish, cut into matchstick-size pieces, or to taste
1 pinch sesame seeds, or to taste

Steps:

  • Place cucumbers onto one end, slice in half down the length to create and x-shape, leaving the last 1/4-inch uncut; place into a bowl. Combine 8 cups water and sea salt in a saucepan over medium heat; bring to a boil. Pour brine mixture onto the cucumbers; brine until flavors combine, about 1 hour.
  • Combine red pepper flakes, 1/2 cup water, fish sauce, sugar, garlic, ginger, and fermented shrimp in a bowl; mix until sauce is thoroughly combined.
  • Rinse cucumbers in cold water; place in a colander to drain. Sit until semi-dry, about 10 minutes.
  • Lather cucumbers with sauce, inside and out, making sure to stuff the x-shaped cut as well. Place cucumbers, chives, radish, and sesame seeds in an air-tight container. Let sit at room temperature until flavors combine, 1 to 2 days; refrigerate until ready to serve.

Nutrition Facts : Calories 33.1 calories, Carbohydrate 6.1 g, Cholesterol 0.5 mg, Fat 1.3 g, Fiber 2.1 g, Protein 1.4 g, SaturatedFat 0.2 g, Sodium 4449.5 mg, Sugar 2.2 g

CHINESE-KOREAN CUCUMBER KIMCHI



Chinese-Korean Cucumber Kimchi image

Delicious and easy Korean-style refrigerator pickles with a bit of Chinese flair! It goes very well with Korean BBQ dishes.

Provided by Helena C

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time 3h

Yield 10

Number Of Ingredients 10

5 cucumbers, peeled and cut into 1/2 x1 1/2 inch sticks
½ cup sea salt
½ cup white sugar
½ cup white vinegar
1 cup water
2 tablespoons chili bean sauce (toban djan)
1 tablespoon hot chili oil
2 (4 inch) fresh hot red chile peppers, sliced
1 small onion, sliced
5 cloves garlic, sliced and crushed

Steps:

  • Mix the cucumbers and sea salt together in a bowl, let stand for 30 minutes to let the cucumbers soften. Drain, and rinse with fresh water.
  • While the cucumbers are standing in salt, whisk together the sugar, vinegar, and water in a saucepan; bring to a boil. Reduce heat, and stir in the chili bean sauce and hot chili oil.
  • Mix the cucumbers with sliced chiles, onion, and garlic in a heatproof airtight container, and pour the hot vinegar mixture over the vegetables. Cover and refrigerate for 2 to 3 hours to blend the flavors. Serve chilled.

Nutrition Facts : Calories 80.2 calories, Carbohydrate 17.4 g, Fat 1.3 g, Fiber 0.9 g, Protein 1.8 g, SaturatedFat 0.2 g, Sodium 4414.6 mg, Sugar 13.6 g

CUCUMBER KIMCHI (OIE SOBAEGI)



Cucumber Kimchi (Oie Sobaegi) image

Provided by Food Network

Yield 1 Pint.

Number Of Ingredients 11

4 Kirby (pickling) cucumbers (about 1 pound)
3 tablespoons coarse salt
1 small onion, finely chopped
10 Chinese chives, cut in 1-inch pieces
3 scallions, finely chopped
1/4 cup finely-minced carrot
3 tablespoons salted baby shrimp (saewoo jut), chopped
2 tablespoons hot red chili powder
2 tablespoons hot water
2 teaspoons very finely-minced garlic
1 teaspoon finely-minced ginger

Steps:

  • Halve each cucumber horizontally, then each half vertically in 4 to make 32 pieces in all. Rub them all over with salt and set aside to drain in a colander for 1 hour. In a medium bowl combine remaining ingredients.
  • Rinse cucumbers with cold water, drain well and pat dry. Taste for seasoning and salt lightly if no salty flavor remains. Toss with dressing. Transfer to a 1-pint jar and cover tightly. Let sit at room temperature for 24 hours before serving. Can be made several weeks ahead and refrigerated.

SCARE-REAN SKULL (KOREAN BEEF BULGOGI AND CUCUMBER KIMCHI)



Scare-rean Skull (Korean Beef Bulgogi and Cucumber Kimchi) image

Provided by Food Network

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 13

2 cups soy sauce
3/4 cup dark brown sugar
3 tablespoons sesame seeds
1 teaspoon grated garlic
1 teaspoon grated ginger
1 boneless rib-eye steak, thinly sliced
1/4 cup rice wine vinegar
2 tablespoons granulated sugar
1/2 teaspoon salt
1/4 teaspoon gochugaru or crushed red pepper flakes
1 English cucumber, thinly sliced
2 tablespoons vegetable oil
3 cups cooked white rice

Steps:

  • In a large bowl, combine the soy sauce, brown sugar, sesame seeds, garlic and ginger. Add the beef and stir to coat. Cover and marinate for 30 minutes.
  • In a bowl, stir together the vinegar, granulated sugar, salt and gochugaru. Add the cucumber and stir to coat. Cover and store in the refrigerator until ready to serve.
  • Remove the meat from the marinade and transfer the marinade to a saucepan. Bring to a simmer over medium-low heat and cook until reduced by half.
  • Heat the oil in a large skillet set over medium heat. Add the beef and cook, stirring, until just cooked through, 2 to 3 minutes. Transfer the beef to the reduced marinade and stir to coat.
  • Shape the rice into a skull shape and place on a large platter. Use the cucumber slices to create eyes, a nose and mouth on the skull. Place the beef at the base of the skull to serve.

KOREAN-INSPIRED GRILLED WINGS WITH CUCUMBER-KIMCHI SALAD



Korean-Inspired Grilled Wings With Cucumber-Kimchi Salad image

This marinade is inspired by Korean bulgogi. It's a high-impact, low-effort way to get the most flavor out of grilled chicken wings. The longer they marinate, the better they get-set them up the night before for an easy weeknight dinner.

Provided by Anna Stockwell

Categories     Chicken     Pear     Soy Sauce     Garlic     Pepper     Sesame Oil     Ginger     Cucumber     Vinegar     Green Onion/Scallion     Rice     Dairy Free     Wheat/Gluten-Free     Dinner     Quick & Easy     Summer     Backyard BBQ     Grill/Barbecue

Yield 4 servings

Number Of Ingredients 14

1/4 cup pear or apple juice
3 Tbsp. low-sodium soy sauce or tamari
2 Tbsp. gochugaru (Korean hot pepper flakes) or 1 1/2 tsp. crushed red pepper flakes
2 Tbsp. toasted sesame oil
1 Tbsp. finely grated fresh ginger (from one 2" piece)
1 tsp. light brown sugar
2 garlic cloves, coarsely chopped
2 lb. chicken wings, flats and drumettes attached or separated
2 tsp. kosher salt, divided
4 Persian cucumbers, thinly sliced
1 cup kimchi, thinly sliced
2 Tbsp. rice vinegar
4 scallions, thinly sliced, divided
Toasted sesame seeds and steamed rice (for serving)

Steps:

  • Blend pear juice, soy sauce, gochugaru, sesame oil, ginger, brown sugar, and garlic in a blender until smooth.
  • Season wings on all sides with 1 tsp. salt, then transfer to a large resealable bag. Pour two-thirds of marinade over chicken in bag, seal, and toss to coat. Transfer remaining marinade to a small bowl and chill. Let chicken sit at room temperature at least 20 minutes or chill overnight.
  • Prepare a grill for medium heat or heat a grill pan over medium. Working in batches if needed, grill wings, turning occasionally, until skin is crisp and lightly charred, 15-20 minutes.
  • Meanwhile, let reserved marinade come to room temperature. Toss cucumbers, kimchi, vinegar, all but a small handful of scallions (save those for topping), and remaining 1 tsp. salt in a large bowl. Let sit 10-20 minutes. Top with sesame seeds.
  • Transfer wings to a medium bowl. Add reserved marinade and toss to combine. Serve wings with cucumber-kimchi salad and rice alongside. Top with reserved scallions.

CAROLE PECK'S FRESH CUCUMBER KIMCHI



Carole Peck's Fresh Cucumber Kimchi image

Provided by Mark Bittman

Categories     side dish

Time 3h30m

Yield 16 small servings

Number Of Ingredients 9

3 pounds pickling cucumbers, well scrubbed
2 tablespoons coarse salt
2 cups peeled and julienne daikon radish
1 1/2 tablespoons or more of ground red Korean chilies
3 large cloves garlic, peeled and smashed
2 tablespoons peeled and minced or grated ginger
6 scallions, thinly sliced
1/4 cup sesame oil
1 1/2 tablespoons toasted sesame seeds

Steps:

  • Cut off ends of cucumbers, quarter and cut into 3-inch lengths. Mix in a bowl with half the salt, and set aside for 3 hours.
  • Drain the cucumber, and gently squeeze out excess liquid. Toss together the remaining salt and the daikon, ground chilies, garlic, ginger and scallions, and mix with the cucumber. Avoid touching your eyes or sensitive parts of your skin during this process; the chilies are very hot. You may want to wear disposable rubber gloves.
  • Just before serving, add the sesame oil and seeds, and toss. Serve immediately or refrigerate. Keeps well for a week, becoming spicier every day.

Nutrition Facts : @context http, Calories 54, UnsaturatedFat 3 grams, Carbohydrate 5 grams, Fat 4 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 260 milligrams, Sugar 2 grams

LAMB CHOPS WITH STUFFED ARANCINI, AVOCADO SAUCE, PICKLED DAIKON AND CARROTS AND CUCUMBER KIMCHI



Lamb Chops with Stuffed Arancini, Avocado Sauce, Pickled Daikon and Carrots and Cucumber Kimchi image

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 29

2 cups soy sauce
1 1/4 cups dark brown sugar
3 tablespoons sesame seeds
1 teaspoon grated garlic
1 teaspoon grated ginger
12 lamb chops, bones cleaned
1/4 cup rice wine vinegar
2 tablespoons granulated sugar
1/2 teaspoon salt
1/4 teaspoon gochugaru* or crushed red pepper flakes
1 English cucumber, thinly sliced
3/4 cup rice wine vinegar
3 tablespoons chopped fresh dill
1 tablespoon whole mustard seeds
1 teaspoon salt
1/2 teaspoon granulated sugar
1 carrot, peeled and thinly sliced
1 daikon, peeled and thinly sliced
2 cups cooked white rice
1/4 cup chopped fresh cilantro
3 tablespoons chopped fresh mint
Salt and freshly ground black pepper
16 peas, fresh or frozen and thawed
Olive oil, for frying
3 ripe avocados
Juice of 3 limes
Handful fresh cilantro leaves and stems
Salt and freshly ground black pepper
2 tablespoons vegetable oil

Steps:

  • For the lamb: In a large bowl, combine the soy sauce, brown sugar, sesame seeds, garlic and ginger. Add the lamb chops and stir to coat. Cover and marinate for 30 minutes.
  • For the kimchi: In a bowl, stir together the vinegar, granulated sugar, salt and gochugaru. Add the cucumbers and stir to coat. Cover and store in the refrigerator until ready to serve.
  • For the pickled vegetables: In a saucepan, combine the vinegar, dill, mustard, salt and granulated sugar. Bring the mixture to a simmer over low heat and cook, stirring, until the sugar dissolves. Remove the mixture from the heat and cool. Place the carrots and daikon in a large bowl and pour the pickling mixture over the top. Cover and refrigerate until ready to serve.
  • For the arancini: In a bowl, combine the rice with the cilantro and mint and season with salt and pepper. Form the rice into golf-ball-size balls, stuffing each with 2 peas to make 8 rice balls. Fill a deep-sided skillet with 1/2-inch olive oil and heat over medium heat. Fry the arancini until browned on all sides. Drain on paper towels and season with salt.
  • For the avocado sauce: Combine the avocados, lime juice and cilantro in a food processor and puree until very smooth. Season with salt and pepper.
  • Remove the meat from the marinade and transfer the marinade to a saucepan. Bring the marinade to a simmer over medium-low heat and cook until reduced by half. Keep warm.
  • Heat the vegetable oil in a large skillet over medium heat. Add the lamb chops to the hot oil and sear 2 to 3 minutes on each side for medium rare. Plate the lamb chops and spoon the marinade sauce over the top. Serve with the arancini, pickled daikon and carrots, kimchi and avocado sauce.

QUICK CUCUMBER KIMCHI



Quick Cucumber Kimchi image

This an amazing recipe for Cucumber Kimchi from Eating Well July/August 2010. It is very easy to make and tastes like the Ban Chan (side dishes) that you get at Korean restaurants. Korean Chile Powder is called gochugara and can not be substituted for in this recipe. Cooking time is time to prep cucumbers

Provided by mandabears

Categories     Korean

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8

2 pickling cucumbers, i use kirbys (about 8 ounces)
1 teaspoon kosher salt
2 garlic cloves, finely chopped
2 scallions, white and light green parts only, peeled and finely chopped
2 tablespoons rice vinegar
1 tablespoon korean chili powder (see note)
2 teaspoons sugar
1/2 teaspoon fish oil

Steps:

  • Use a non reactive bowl or pan for this recipe. Stainless steel, enamel coated or glass is necessary when making this recipe.
  • Cut cucumbers in half lengthwise and then crosswise in 1/8 inch thick half moons.
  • Place in a medium bowl and mix thoroughly with the salt.
  • Let stand at room temperature for 1/2 hour.
  • Meanwhile combine garlic, scallions, vinegar, chile powder, sugar and fish sauce in a medium non reactive bowl.
  • Drain the cucumbers and discard liquid.
  • Stir the cucumbers into the vinegar mixture.
  • Cover and refrigerate 12 to 24 hours before serving.
  • Can be refrigerated for up to 1 week.

Nutrition Facts : Calories 30.7, Fat 0.7, SaturatedFat 0.1, Cholesterol 2.9, Sodium 412.4, Carbohydrate 6.4, Fiber 1.1, Sugar 3.3, Protein 1

QUICK CUCUMBER KIMCHI



QUICK CUCUMBER KIMCHI image

Yield 6 .5 cup

Number Of Ingredients 9

2 pickling cucumbers or other small cucumbers (about 8 ounces)
1 teaspoon kosher salt
2 cloves garlic, finely chopped
2 scallions, white and light green parts only, finely chopped
1 1/4-inch piece fresh ginger, peeled and finely chopped
2 tablespoons rice vinegar
1 tablespoon Korean chile powder (see Note)
2 teaspoons sugar
1/2 teaspoon fish sauce (see Note)

Steps:

  • Cut cucumbers in half lengthwise and then crosswise into 1/8-inch-thick half moons. Place in a medium bowl and mix thoroughly with salt. Let stand at room temperature for about 30 minutes. Meanwhile, combine garlic, scallions, ginger, vinegar, chile powder, sugar and fish sauce in a medium nonreactive bowl (see Tip). Drain the cucumbers (discard the liquid). Stir the cucumbers into the vinegar mixture Cover and refrigerate for 12 to 24 hours before serving.

CUCUMBER KIMCHI (OI GIMCHI)



Cucumber Kimchi (Oi Gimchi) image

Provided by Cecilia Hae-Jin Lee

Categories     Vegetable     Side     Vegetarian     Dinner     Lunch     Leek     Cucumber     Healthy     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 1/2 gallon

Number Of Ingredients 10

10 pickling cucumbers, just over a pound
1/3 cup table salt
4 1/3 cups water
6 cloves garlic, minced
1/2 onion, diced
1/2 bunch Korean leeks (buchu), cut into 1/2-inch lengths
5 green onions, cut into 1/2-inch lengths
1/4 cup Korean chile powder
1 tablespoon coarse sea or kosher salt
1 teaspoon sugar

Steps:

  • Cut the cucumbers lengthwise into quarters and place in a large bowl. Dissolve the table salt in 4 cups of the water and pour over the cucumbers. Soak the cucumbers for about 20 minutes.
  • Combine the garlic, onion, Korean leeks, green onions, chile powder, and sea salt in another large bowl.
  • Remove the cucumbers from the salt water and rinse. Add the cucumbers to the spicy mixture and mix until the cucumbers are all well coated. Stuff the cucumbers into a 1/2-gallon glass jar, pressing firmly until filled.
  • Dissolve the sugar in the remaining 1/3 cup water and pour over the cucumbers. Cover tightly. Let sit in a cool, dark place for 2 to 3 days before opening to see if it's ripe. The cucumbers should be sour and have absorbed the salt and flavors of the seasoning. Refrigerate after opening. It will keep for almost 2 weeks in the refrigerator.

SESAME FRIED HEAD-ON PRAWNS WITH CUCUMBER KIMCHI AND KOREAN CHILE AIOLI



Sesame Fried Head-on Prawns with Cucumber Kimchi and Korean Chile Aioli image

Provided by Ming Tsai

Categories     appetizer

Time 1h10m

Yield 4 servings

Number Of Ingredients 30

1 1/2 cups panko
1/4 white sesame seeds
1/4 cup Korean chile flakes
8 to 12 large prawns, peeled and de-veined, tails intact, head on
Salt and pepper
1 cup all-purpose
3 whole eggs, beaten with 2 tablespoons cold water
Canola oil, for frying
1 cup cooked and seasoned brown rice
Kimchi, recipe follows
Aioli, recipe follows
5 scallion greens, thinly sliced on the bias
2 tablespoons kosher salt
2 medium sized cucumbers, seeds removed and cut in half lengthwise
1 cup red onion, thinly sliced
1 cup carrots, peeled and thinly sliced
2 tablespoons fresh ginger, thinly sliced
1 teaspoon garlic, chopped
1/8 cup fish sauce
2 tablespoons Korean chile flakes
1/4 cup sugar
1 teaspoon fresh ground black pepper
2 cups rice wine vinegar
2 egg yolks* (See Disclaimer)
3 tablespoons Korean chile paste
1 teaspoon sugar
1 tablespoon garlic, chopped
3/4 cup canola oil
1 teaspoon sesame oil
1 tablespoon rice wine vinegar

Steps:

  • In a large mixing bowl combine the panko, sesame seeds, and chile flakes. Season the prawns with salt and pepper and coat well with the flour. Dip the flour-coated prawns into the egg and then the panko mixture.
  • Prepare a fryer or medium heavy pot one-third full with the oil and heat over high heat to 350 degrees F. Add the prawns to the oil and fry until golden and crispy. Remove the prawns and drain on paper towels, sprinkle with salt.
  • On an oval plate, place a small mound of rice topped with the kimchi. Place two of the prawns over the kimchi and drizzle with the Aioli. Garnish with the sliced scallions.
  • Sprinkle the kosher salt on the flesh-side of the cucumbers and then place them flesh-side down in a perforated pan for about 3 hours. Meanwhile, in a large bowl, combine the onion, carrot, ginger, garlic, fish sauce, chile flakes, sugar, and black pepper. When the 3 hours have passed, rinse the cucumbers well with cold water and pat dry with a paper towel. Slice the cucumbers into 1/8-inch half-moon shapes and add to the bowl.
  • In a saucepan, bring the vinegar to a simmer and pour it into the bowl of vegetables. Cover the bowl tightly and let it sit at room temperature for 24 hours before serving.
  • In a food processor, puree the egg yolks, chile paste, sugar, and garlic. While the processor is running, slowly add the canola oil and the sesame oil until the mixture begins to thicken. Add the vinegar, and season with the salt and pepper. Add a little cold water if the aioli is too thick.

AHI TUNA SLIDER WITH KIMCHI AND CUCUMBER



Ahi Tuna Slider with Kimchi and Cucumber image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 25m

Yield 1 serving

Number Of Ingredients 15

3 ounces fresh ahi or saku tuna, cut into long rectangles
1 teaspoon togarashi or blackening spice
1/2 tablespoon grapeseed oil
1 slider roll
1 teaspoon unsalted butter, softened
2 teaspoons thinly sliced green onion
4 slices cucumber
3 to 4 fresh cilantro leaves
1 teaspoon rice vinegar
Kosher salt and freshly ground black pepper
3 ounces kimchi
Mint leaves, for garnish
1 tablespoon sour cream
Large pinch of kimchi powder
Juice of 1/2 lime

Steps:

  • For the ahi tuna slider: Coat the tuna with the togarashi. Heat the oil in a nonstick skillet over high heat. Add the tuna and sear each side just to medium rare, about 30 seconds per side.
  • Toast the slider bun with the butter and set aside. Toss the green onion, cucumber and cilantro in a small bowl with the rice vinegar and some salt.
  • For the sauce: Mix the sour cream with the kimchi powder and lime juice. Transfer to a squeeze bottle.
  • On the toasted roll, form a sandwich with the cucumber mixture, kimchi and tuna. Add the kimchi cream and garnish with the mint.

CUCUMBER KIMCHI



Cucumber Kimchi image

Provided by Molly O'Neill

Categories     condiments, project, side dish

Time P4DT45m

Yield 4 servings

Number Of Ingredients 10

4 Kirby cucumbers, ends trimmed, cut in half crosswise
1 cup plus 1 tablespoon kosher salt
1 teaspoon sugar
3 scallions, chopped
1 small onion, peeled and thinly sliced
1 carrot, julienned
2 tablespoons dried, salted shrimp
1 tablespoon peeled, crushed garlic
1 teaspoon peeled, crushed fresh ginger
1/2 teaspoon hot red chili powder

Steps:

  • Slice each cucumber half as if quartering lengthwise, but leave the last half-inch intact. Rub thoroughly with salt, and add the remainder from the cup to 1/2 cup water; allow the cucumbers to macerate in the salted water for 30 minutes. Rinse and drain them for 10 minutes.
  • Mix together well the remaining ingredients, including the tablespoon of salt. Place about 2 tablespoons of stuffing between the "fingers" of each cucumber half. Place the cucumbers in a jar with a tight lid and add the remaining stuffing.
  • Leave at room temperature for 4 days and serve, reassembling the cucumbers with stuffing as necessary.

Nutrition Facts : @context http, Calories 75, UnsaturatedFat 0 grams, Carbohydrate 17 grams, Fat 1 gram, Fiber 3 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 821 milligrams, Sugar 8 grams

CUCUMBER KIMCHI (OI SOBAEGI) RECIPE - RECIPE FOR OI SOBAEGI



Cucumber Kimchi (Oi Sobaegi) Recipe - Recipe for Oi Sobaegi image

It's hard to keep this stuffed cucumber kimchi (or kimchee) on the table or in the fridge, because it's so popular with Koreans of all ages. Full of snap, crackle, and layers of flavor, oi sobaegi can also be eaten the day you make it.

Provided by @MakeItYours

Number Of Ingredients 8

10 Korean, pickling or kirby cucumbers*, with ends sliced off
1/4 cup salt
4 cloves garlic, minced
1/2 cup kochukaru (Korean chili pepper)
1/2 cup Asian chives, cut into 1 inch pieces
1/4 cup fish sauce or liquid from brined sauce
1/3 cup shredded carrots
2 Tbsp sugar

Steps:

  • Wash cucumbers.
  • Place end of cucumber on cutting board and cut in half down length, without cutting through to the end.
  • Rotate the cucumber and make another cut without going through the end, so that the second cut is perpendicular to the first.
  • Fill a large bowl with water and dissolve the ¼ cup salt into it.
  • Fully submerge cucumbers in salt bath for 30 minutes.
  • While cucumbers are marinating, mix all other ingredients together in a bowl to make the stuffing.
  • After 30 minutes, remove cucumbers from salt bath but do not rinse.
  • Fill each cucumber between the connected spears with spicy stuffing (but do not rinse out bowl).
  • Place cucumbers next to each other in a glass container.
  • Fill seasoning bowl with about a cup of water, dissolving remaining seasonings in bowl.
  • Pour liquid over cucumbers until they are almost submerged.
  • Cover with a tight-fitting lid and store at room temperature for 8-12 hours.
  • Move cucumber kimchi to the refrigerator. *You can find small Korean cucumbers at Asian markets. If you can't find kirby cucumbers, you can use another unwaxed thin-skinned cucumber.

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