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Full detail recipe with description nutritional info and time and question answer quick cucumber kimchi
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Here’s a full detailed recipe for Quick Cucumber Kimchi (Oi Kimchi), including a description, nutritional information, prep time, and a Q&A section to help with common questions.
Quick Cucumber Kimchi (Oi Kimchi)
Description:
Cucumber kimchi, or Oi Kimchi, is a fast, fresh, and crunchy Korean side dish made with cucumbers, garlic, scallions, and a spicy kimchi paste. Unlike traditional kimchi, which takes days to ferment, this version can be made and enjoyed on the same day—perfect for a quick kimchi fix or as a refreshing banchan (side dish).
Ingredients:
Main:
4 small Korean cucumbers (or 3 Persian/English cucumbers)
1 tbsp coarse sea salt
1 tsp sugar (optional, to balance spice)
Kimchi Paste:
1 tbsp Korean red chili flakes (gochugaru) – adjust to taste
2 cloves garlic, minced
1 tsp ginger, minced
1 tbsp fish sauce (or soy sauce for vegetarian)
1 tsp rice vinegar or apple cider vinegar
1 tsp sugar
1 scallion, chopped
1 tbsp sesame seeds
1 tsp sesame oil
Instructions:
1. Prep the Cucumbers (15 minutes):
Wash cucumbers and cut into bite-sized spears or rounds.
Toss them in sea salt in a bowl and let sit for 15 minutes to draw out excess moisture.
Rinse and drain well. Pat dry with a clean towel.
2. Make the Kimchi Paste (5 minutes):
In a mixing bowl, combine gochugaru, garlic, ginger, fish sauce (or soy sauce), vinegar, sugar, scallions, sesame seeds, and sesame oil.
Mix until a paste forms.
3. Mix and Marinate (10 minutes):
Add the drained cucumbers to the paste and mix well to coat every piece.
Let sit for at least 10 minutes at room temperature to allow flavors to meld.
4. Serve or Store:
Eat immediately for a crisp texture.
For a slightly fermented taste, store in an airtight container in the fridge for 1–2 days.
Total Time:
Prep Time: 15 minutes
Mixing & Marinating: 15 minutes
Total: 30 minutes (or up to 48 hours if fermenting slightly)
Nutrition Information (Per Serving – approx. 1/4 batch):
Calories: 50
Carbohydrates: 6g
Protein: 1g
Ft: 2g
Fiber: 1g
Sodium: 400–600mg (varies based on fish sauce and added salt)
Sugar: 2g
Frequently Asked Questions (FAQ):
Q: Can I make this vegan?
A: Yes, simply replace fish sauce with soy sauce or coconut aminos for a vegan version.
Q: How long does quick cucumber kimchi last?
A: It’s best fresh or within 2–3 days. After that, cucumbers may lose their crispness.
Q: Can I use regular cucumbers?
A: Yes, but deseed if they are too watery. Korean or Persian cucumbers work best for their thin skin and firm texture.
Q: Can I ferment it longer like traditional kimchi?
A: Yes, but cucumbers soften quickly. For better long-term fermentation, use radish or napa cabbage instead.
Q: Can I reduce the spice?
A: Of course. Reduce the amount of gochugaru or use a milder chili powder.