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
1 teaspoon eojang (fish sauce)
1½ tablespoons gochugaru (red pepper flakes)
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.
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.
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.