RECIPE: Oi Kimchi (Cucumber Kimchi) Banchan

Updated: Mar 4

Our twist on traditional kimchi, Oi Kimchi banchan, adds a satisfying crunch. —INGRAIN, Summer 2019



Thinner Asian and Persian cucumber varieties typically have fewer seeds than English (hothouse) cukes. Enjoy kimchi within a few hours so the cucumbers don’t lose their crispy texture.


1 pound cucumbers (Asian or Persian)

2 cloves garlic

2 scallions

½-inch-piece ginger

1 teaspoon eojang (fish sauce)

1½ tablespoons gochugaru (red pepper flakes)

Sea salt


SLICE

1 pound cucumbers (unpeeled) lengthwise into 2-inch pieces or slice into ½-inch rounds (discard ends). Sprinkle with 1 tablespoon sea salt, transfer to a colander, and set aside for 15 minutes. Rinse cucumbers and drain on paper towels.


MIX

2 cloves garlic (minced) + 2 scallions (chopped; white and light green tops only) + ½-inch-piece ginger (peeled, finely grated) + 1 teaspoon eojang (fish sauce) + 1½ tablespoons gochugaru (red pepper flakes; or to taste) together in a medium bowl.


COVER

Bowl loosely with a towel and set aside at temperature for 3 to 4 hours. Use immediately or refrigerate for a few hours. Serve chilled.


Grocery List: Oi Kimchi (Cucumber Kimchi) Banchan