Best Cucumber Kimchi Recipes

CUCUMBER KIMCHI (OI SOBAEGI)

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.

SMACKED CUCUMBER 'QUICK KIMCHI'

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

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.

CUCUMBER KIMCHI

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

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.

CHINESE-KOREAN CUCUMBER KIMCHI

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.

OI SOBAGI (KOREAN CUCUMBER KIMCHI)

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.

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

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.

CUCUMBER KIMCHI (OIE SOBAEGI)

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.

KOREAN-INSPIRED GRILLED WINGS WITH CUCUMBER-KIMCHI SALAD

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

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.

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

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

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.

QUICK CUCUMBER KIMCHI

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)

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

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

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

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.

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

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.