Dish of Cucumber Hot Spicy Kimchee
(click to enlarge)

Cucumber Hot Spicy Kimchee


Korea   -   Oi Kkaktugi
Makes:
Effort:
Sched:
DoAhead:  		 2 #
**
45 min
Yes		 This summer kimchee is light and cool and isn't nearly as chili hot as you might think. Korean flake is fairly mild. This kimchee can be chilled and served immediately, or kept refrigerated for a week or so.

------
1-1/2
3/4
4
2
1
------
5
1/3
2
2
1
3
------
---
#
oz
oz
oz
oz
---
cl
in
T
T
t
T
---
-- Vegetables
Cucumber (1)
Sea Salt (2)
Daikon (3)
Scallions
Carrot
-- Dressing
Garlic
Ginger
Rice Porridge (4)
Fish Sauce (5)
Sugar
Chili Flake (6)
--------------

This recipe doesn't really qualify as "kimchi" because it's not fermented, but it's made so similarly that Koreans call it "kimchi".

Make   -   (45 min - 20 min work)
  1. Cut tips from Cucumbers, quarter lengthwise and cut into 1-1/2 inch lengths. Tumble with Sea Salt and set aside for 40 minutes, tumbling now and then. Drain reserving the liquid and set aside.
  2. Peel DAIKON and cut into very thin juliennes (I use a julienning vegetable peeler) cut to about 1-1/2 inches long.
  3. Slice SCALLIONS thin crosswise, white and green. Mix with Daikon.
  4. Scrape CARROT and cut into fine juliennes. Again, a julienning vegetable peeler is the best way. Mix with Daikon.
  5. Mix all Vegetable items.
  6. Crush GARLIC and chop fine. Slice GINGER very thin crosswise, then into threads and finally cut the threads crosswise fine. Mix.
  7. Combine all Dressing Items with reserved Cucumber liquid.
  8. Combine Vegetable mix with Cucumbers. Pour Dressing over and tumble well to coat evenly.
  9. Refrigerate. This Kimchee can be chilled and served immediately. It is not fermented, but can be held in the fridge several days
NOTES:

  1. Cucumbers:

      Use narrow unwaxed cucumbers that need not be peeled or seeded (Persian, European, Korean, Japanese etc.).

  2. Sea Salt:

      Since this kimchee is not fermented, it is not so important to use natural Korean sea salt, but it's better.

  3. Daikon Radish:

      Either Korean (cylindrical) or Japanese (carrot shaped) will work fine, there isn't much difference.

  4. Rice Porridge:

      A very simple, quick and easy to make Rice Porridge can be used in Kimchee recipes. For details see our recipe Rice Porridge, Quick.

  5. Fish Sauce:

      A Thai Fish Sauce will work fine. My favorites are Megachef and Squid brands. The often recommended Three Crabs includes fructose, MSG (disguised), and is "processed in Hong Kong", whatever that means.

  6. Chili Flake:

      This MUST be genuine Korean Chili Flake, or the hotness will be all wrong. Korean flake is relatively mild, though not what some people from the Frozen North might consider "mild".
  7. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
kpv_kccuk1 150908a kimc84   -   www.clovegarden.com
©Andrew Grygus - agryg@aaxnet.com - Linking to and non-commercial use of this page is permitted.