Hi everyone, Welcome to “Hello Julie”l! Today, I'm going to share how to make Korean cucumber Kimchi and green chili pepper Kimchi by the authentic traditional recipe.
Cucumbers are in season in summer, so this cucumber Kimchi is right in season now with great refreshing taste. Cucumbers and green chili peppers are cut into a pockets and stuffed with vegetables and kimchi paste. It’s easy to make with simple ingredients and you can eat right away or leave it for a while (3hrs to 24 hrs) to be fermented little bit and eat within 2 weeks in a fridger. This is my favorite summer Kimchi which is so watery, crunchy, spicy and fresh. It goes well with all the meat (boiled port, grilled beef, chicken..etc) and rice with soup. Hope you try it! I recon!
👍Please subscribe to ‘Hello Julie’
/ @hellojulie80
Ingredients:
9 Korean cucumbers (10~12” long)
10 green chili peppers (big/straight/plump)
1L water & 1/2 cup coarse salt for brine
300g Buchu (Asian chives)
1 small carrot
1/2 onion
For Paste Ingredients:
5T hot pepper flakes (GoChuGaRu)
3T fish sauce
1T fermented salt brined shrimp
1/2t Newsugar
How to make:
1. Wash all the vegetables
2. Cut off the edges of cucumbers and cut them into 4 pcs
3. Boil 1L of water with 1/2 cup of coarse salt and soak cucumbers from #2 into hot salt water for 1 hour (Hot salty water will help the cucumbers to be crunchier.)
4. Make a slit in the middle of green chili peppers (not to cut it all)
5. Thinly slice the onions/carrots and cut into 1/2” length
6. Cut the chives into 1/2” length
7. Put all the cut veggie fillings into a big ball and put all paste ingredients
8. Mix well
9. Drain salt water and do not rinse the cucumbers
10. Score the cucumbers in lengthwise and widthwise leaving 1/2” at the bottom so that you can make small pockets to stuff the veggie fillings
• If you feel like your knife will go all the way down, you can use chopsticks to help even space.
• You choose to cut the greener side (the part close to the edges) since that part tends to absorb less sauce.
11. Stuff the fillings inside the cucumber pockets and green pepper pockets. If you’re right handed, you can wear kitchen glove on your left hand, and use the spoon with your right hand.
12. Store the finished Cucumber and green pepper Kimchi in room temperature for 24 hours and once they starts to smell like a nice Kimchi flavor and they’re watery, you can put into the fridge
Thank you for watching! If you have any questions, please feel free to leave a comment below. And please don't forget to “like and subscribe” to my channel for more delicious Korean food recipes!
#Oi-sobagi #KoreanKimchi #Kimchi