Do you love Oi Muchim (Korean cucumber salad), right? It has a crunchy texture, a refreshing taste, and a tangy, spicy flavor; it’s such a nice Korean side dish to whip up. However, let’s make an upgraded version today: Cucumber Kimchi (Oi Kimchi). Since it’s got a much deeper taste, it will be impossible not to fall in love with this.

Cucumber Kimchi

Instructions:

10 English cucumbers, about 4.5 lb (2kg) in total
2 tbsp coarse sea salt (or 1 tbsp kosher salt)
Big handful of green onions (or garlic chives), about 3.8 oz (110g) in total

Kimchi Paste:

6 cloves garlic (or 2 tbsp grated garlic)
1 tsp (4g) grated ginger
5 tbsp Korean chili pepper flakes (gochugaru)
5 tbsp fish sauce
1.5 tbsp sugar

Ingredients:

SALT CUCUMBERS

1. Trim the ends off and cut the cucumbers in half lengthwise. Using a spoon, scrape out those watery bits. Cut each cucumber in half again lengthwise, then cut into bite-sized pieces. Transfer to a mixing bowl.

2. Sprinkle the salt over the cucumber pieces. Gently toss them together. (This salting process will draw out the moisture so the cucumbers will become nice and crunchy.)

3. Let them sit for 10 minutes. Put them in a colander and let them drain for another 20 minutes. Rinse them in cold water. (Grab a piece and taste. If it’s too salty, give them another rinse.) Drain well.

PREP OTHER INGREDIENTS

1. Cut the green onions into strips, about 2 inches (5 cm) long.

2. Finely chop (or blend/grate) the garlic cloves. This will go into the kimchi paste, so make sure to chop them really fine. Grate a small knob of ginger, about 1 teaspoon.

3. Make the kimchi paste: Combine all the kimchi paste ingredients in a small container and mix well.

ASSEMBLE

1. Take out the largest mixing bowl. Add the salted cucumbers, along with the kimchi paste. With gloved hands, toss them together.

2. Add the green onions. Gently toss everything together until thoroughly mixed. (Give it a quick taste. If you want it to be saltier, add a little bit more fish sauce.)

3. Place the cucumber kimchi into an airtight container. Leave it at room temperature for 3 to 4 hours and move it to the fridge. Serve once chilled.

NOTES:

Cucumber Kimchi can be stored in the fridge for 2 to 3 weeks.
To make this vegan, you can replace the fish sauce with the same amount of vegan fish sauce or Korean soup soy sauce (gukganjang, 국간장). Or simply season with salt at the end.

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