Best 4 Chinese Korean Cucumber Kimchi Recipes
**Explore the Refreshing Duo of Chinese-Korean Cucumber Kimchi: Dive into a Symphony of Flavors**
Cucumber kimchi, a harmonious blend of Chinese and Korean culinary traditions, is a delightful appetizer, side dish, or condiment that tantalizes taste buds with its vibrant flavors and crisp texture. This unique dish combines the refreshing crunch of cucumbers with the piquant spice of gochugaru (Korean chili powder), garlic, and ginger, resulting in a symphony of flavors that awakens the senses. Our collection of recipes offers a diverse range of cucumber kimchi variations, each showcasing its own distinctive character. From the classic Korean-style cucumber kimchi, bursting with fiery heat and umami, to the milder Chinese-inspired version, featuring a delicate balance of sweet and sour notes, these recipes cater to every palate. Whether you prefer a traditional approach or a contemporary twist, our curated selection of cucumber kimchi recipes will guide you in creating this culinary delight in the comfort of your own kitchen.
**1. Traditional Korean Cucumber Kimchi:** Embark on a journey into the realm of authentic Korean cuisine with this time-honored recipe. Experience the fiery heat of gochugaru and the invigorating essence of garlic and ginger as they unite with cucumbers, creating a vibrant and spicy kimchi that is sure to set your taste buds ablaze.
**2. Mild Chinese Cucumber Kimchi:** Discover a milder side of kimchi with this Chinese-inspired rendition. A harmonious blend of sweet and sour flavors takes center stage, complemented by the subtle heat of chili peppers. This kimchi offers a delightful balance for those who prefer a less spicy experience.
**3. Quick Cucumber Kimchi:** Time-pressed individuals will find solace in this expeditious recipe. By utilizing a simplified preparation method, you can relish the same delectable flavors of cucumber kimchi in a fraction of the time, making it an ideal choice for busy weeknight meals.
**4. Vegan Cucumber Kimchi:** Embracing a plant-based lifestyle doesn't mean compromising on flavor. This vegan-friendly version of cucumber kimchi swaps out traditional fish sauce for a combination of soy sauce and mirin, resulting in a kimchi that is every bit as delicious and satisfying as its meat-based counterpart.
CHINESE-KOREAN CUCUMBER KIMCHI
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
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
OI SOBAGI (KOREAN CUCUMBER KIMCHI)
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
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
CUCUMBER KIMCHI
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
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 (OI SOBAEGI)
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
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
Tips:
- Choose the freshest cucumbers possible. This will ensure that your kimchi is crisp and flavorful.
- Use a variety of seasonings. This will give your kimchi a complex and interesting flavor.
- Be patient. Kimchi takes time to ferment, so don't expect it to be ready overnight. The longer you let it ferment, the more flavorful it will be.
- Store kimchi in a cool, dark place. This will help it to maintain its flavor and texture.
- Serve kimchi as a side dish or condiment. It can also be used in a variety of dishes, such as rice bowls, soups, and stews.
Conclusion:
Korean cucumber kimchi is a delicious and healthy side dish that is easy to make at home. With a little patience, you can enjoy this traditional Korean dish in no time. So next time you're looking for a new and exciting side dish, give Korean cucumber kimchi a try.
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