Oi kimchi is one of my favorite type as it has a distinctly refreshing, crunchy and light taste, if you like cucumbers in a salad then cucumbers in kimchi just takes it all to another level. Try this and let me know what you think…
- 1 large-sized cucumber (pickling variety or any small seeded variety)
- salt to taste
- 3-4 table spoons of Gochugaru (Korean red pepper powder) – no substitute for this!
- 1 tablespoon of rice vinegar
- 1 tablespoon of any low sodium soya sauce
- half a teaspoon of sugar
- half a teaspoon of garlic powder
- 2 spring onions
- Toasted sesame seeds (optional)
Start by rinsing the cucumber and spring onion. Then chop them diagonally – please finely chop the spring onion and maintain larger bite sized pieces of the cucumber (as shown in the picture
Once chopped add them to a mixing bowl along with the other ingredients – Gochugaru, garlic powder, salt, sugar, soya sauce and rice vinegar and mix well. Ensure that all the pieces of cucumber are coated well. Finally add the toasted sesame seeds
Serve immediately or in 5 mins
Note: Oi Kimchi is nicer eaten the same day its made, however you could store in the fridge and consume the next day – please note its tastes the best within the first few hours of making it.