Spicy Fermented Cucumber Recipe: Delicious Kimchi You Might Adore
Crank up your taste buds with the zesty, invigorating flavors of Oi Kimchi, a sensational Korean culinary gem. This delightful cucumber kimchi dish promises a delectable crunch mixed with the fiery kick of chili peppers, making it an irresistible side dish or snack.
Oi-sobagi Kimchi is another crowd favorite, marrying the cool, crisp sensation of cucumbers with the searing heat of red chili peppers in a unique flavor spectacle. Let's jump into the recipe to savor this traditional Korean dish.
- Total: Approximately 6 hours
- Active: 30 minutes
Recipe Components (serves 6-8)
- 6 medium unwaxed cucumbers
- 2 tablespoons salt for initial seasoning
- 1 bunch chives
- 6 green onions
- 1 small Daikon radish
Seasoning Paste
- 4 cloves garlic
- 1/2 small white or yellow onion
- 1 inch fresh ginger
- 1 tablespoon salt for paste
- 3 tablespoons medium ground red chili pepper
- 1 tablespoon fine ground red chili pepper
- 1 teaspoon sugar
- 1 teaspoon shrimp paste (optional, substitute with vegan alternatives like mushroom-based fish sauce)
- 1 tablespoon water, as needed
Procedure
- Ready the Cucumbers- Cut the cucumbers in half crosswise. Slice each half lengthwise, leaving the last 1/4 inch uncut. Angle the slices 90 degrees and repeat. Lightly salt the inner surfaces and allow it to sit for at least twenty minutes. Rinse, drain, and transfer to a large non-metallic mixing bowl.
- Ready the Vegetables- Grate or shred the Daikon and lightly salt. Finely chop the green onion.
- Mix the Seasoning Paste- Combine the garlic, onion half, and ginger in a blender with just enough water to blend into a thick smooth paste. Pour into a medium non-metallic mixing bowl. Add all seasoning ingredients, including the shrimp paste if using, and mix thoroughly. Add water if necessary to maintain a thick paste consistency. Incorporate the chives, Daikon, and green onion, mix well, and let stand for 15 to 20 minutes.
- Stuff the Cucumber- Gently stuff the seasoning paste into the slotted cucumber. Be cautious not to break the uncut ends. Place stuffed cucumber into a large glass container, cover tightly, and let it rest for at least one hour. Refrigerate and serve cold as a delightful accompaniment to your preferred Korean meal.
Insights
- In Southern Korea, Oi-sobagi Kimchi is often flavored with shrimp paste to create a more pungent and complex taste.
- Customize the heat level by adjusting the amount of chili peppers or adding gochujang, a fiery Korean chili paste.
- To ferment Oi-sobagi Kimchi, store it in an airtight container in the fridge for 24-48 hours. This will develop stronger flavors but is not mandatory for consuming the dish.
- Explore Korean flavors by pairing Oi-sobagi Kimchi with traditional dishes such as bibimbap, bulgogi, or other Korean staples.
- In the recipe for Oi-sobagi Kimchi, the process involves adding a seasoning paste made from garlic, ginger, chili peppers, salt, sugar, shrimp paste, and onions to sliced cucumbers.
- The nutritional profile of Oi-sobagi Kimchi includes a variety of vegetables such as cucumbers, chives, green onions, and Daikon radish, along with a spicy seasoning paste.
- Following the instructions provided, you can stuff the seasoning paste into the slotted cucumbers and let it rest for an hour before refrigerating and serving as a side dish or snack, offering a delightful combination of cool cucumbers and spicy chili peppers.
