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Korean Food: Cucumber Kimchi (오이 소박이) Recipe Video
|Cucumbers||24 Small (Cut crosswise into 4 all the way from one end till about 1/2-inch from the bottom)|
|Coarse sea salt||1 Cup (16 tbs)|
|Garlic chives||2 Cup (32 tbs), chopped into 1/4-inch pieces|
|Water||10 Cup (160 tbs)|
|Green onions||1 Cup (16 tbs), chopped into 1/4-inch pieces|
|Red pepper powder||1 Cup (16 tbs)|
|Fish sauce/Salt||6 Tablespoon|
|Minced garlic||2 Tablespoon|
|Minced ginger||2 Teaspoon|
Calories 65 Calories from Fat 13
% Daily Value*
Total Fat 1 g2.2%
Saturated Fat 0.17 g0.86%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 4063.8 mg169.3%
Total Carbohydrates 11 g3.7%
Dietary Fiber 2.8 g11.1%
Sugars 2.9 g
Protein 3 g6%
Vitamin A 9.5% Vitamin C 21.3%
Calcium 4.1% Iron 3%
*Based on a 2000 Calorie diet
1. In a pan boil 10 cups of water with 1 cup of coarse sea salt. Pour the boiling water on top of the cucumbers and soak for about 50 minutes. Then rinse them in cold water once and drain the water.
2. In a bowl mix all the ingredients for the kimchi sauce. Add the garlic chives and green onions to the sauce and mix well.
3. Open the cut cucumber gently and put some of the sauce mixture into it and rub the surface of the cucumber with the sauce.
4. Put the kimchis in a glass container and set them aside at room temperature overnight and then refrigerate.
5. Serve with rice.
Soaking the cucumbers in hot salt water helps the cucumbers stay crunchy after the kimchi has been made.
Add chopped carrot for color.