Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, 【korean side dish】cucumber kimchi. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Cucumber kimchi (Oi Kimchi, 오이 김치) is a popular summer kimchi in Korea. If you like cucumber, try my other cucumber recipes! Spicy Korean cucumber salad (Oi Muchim) and Korean cucumber side dish (Oi Namul).
【Korean Side Dish】Cucumber Kimchi is one of the most favored of current trending meals on earth. It is simple, it is quick, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look fantastic. 【Korean Side Dish】Cucumber Kimchi is something that I’ve loved my whole life.
To get started with this particular recipe, we must prepare a few ingredients. You can cook 【korean side dish】cucumber kimchi using 8 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make 【Korean Side Dish】Cucumber Kimchi:
- Take 7 pieces cucumber
- Make ready Sauce seasoning:
- Get 2 tablespoons Gochujang
- Prepare 1 teaspoon Korean chilli powder
- Make ready 1 teaspoon Sugar
- Make ready 1 teaspoon Vinegar
- Take 1 teaspoon Korean sesame oil
- Prepare 1 bit white sesame
Filed Under: Recipes, Side Dish, Special Event, Vegetables Tagged With: banchan, cucumbers, gochugaru, kimchi, Korean. Mix the cucumbers with sliced chiles, onion, and garlic in a heatproof airtight container, and pour the hot vinegar mixture over Zippy Cucumber Salad. Oi Sobagi (cucumber kimchi) is a delicious kimchi with a refreshing taste and crunchy texture. In Korea, Oi Sobagi is more often enjoyed during the spring and summer time when cucumbers are in season.
Instructions to make 【Korean Side Dish】Cucumber Kimchi:
- After washing the cucumbers, use a knife to scrape off the thorny part on the surface
- Cut the head and tail of the cucumbers and cut them to a thickness of about 1 cm - Sprinkle salt on the already cut cucumbers and let them marinate for 5 minutes, after the cucumbers are out of the water, drain the water
- Start making sauce seasoning: - 2 tablespoons Gochujang, 1 teaspoon Korean chilli powder, 1 teaspoon Sugar, 1 teaspoon Vinegar, 1 teaspoon Korean sesame oil, a bit white sesame - Stir the cucumbers and sauce evenly to taste
- After finishing, it can be stored in a food storage container - Seeing this screen, are you a bit worried about whether the Korean gochujang is too much? - The cucumbers will still have water come out, so the amount of Korean gochujang is actually just right:)
However, you can enjoy it for any meals at any time of the year. Summary: Cucumber kimchi is one of favorite summer side dish. You can enjoy fresh cucumber flavour as well as tangy taste of kimchi. Add salt to water and boil water. I attempt to make this Cucumber Kimchi Salad a lot more than traditional Cucumber Kimchi, because it's much My Cucumber Kimchi Salad recipe is very refreshing, well balance of spicy, sweet and tangy!
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