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Cucumber Kimchi (Oi Kimchi)

Cucumber Kimchi (Oi Kimchi)

Side DishkoreanVeganGluten-FreeSpicyEasy8 min work · 80 min total4

Submitted by Sanjay Patel

Source: poshplate.us

Ingredients

4 servings
  • 1 English cucumber cut into 3-inch spears
  • 3 green onions (cut into the same size as the cucumber spears (3 inches))
  • 1 clove garlic (minced)
  • 2 tsp minced ginger
  • 2 tsp Korean red pepper flakes (also known as Gochugaru)
  • 1 tbsp tamari (coconut aminos, or soy sauce)
  • 3 dashes of sesame oil
  • 6 tbsp white distilled vinegar
  • ½ tsp kosher salt (not iodized)

Instructions

  1. 1.
    Add the minced garlic, minced ginger, Korean red chili flakes, tamari or soy sauce, sesame oil, vinegar, and kosher salt to a large mixing bowl.
  2. 2.
    Mix until all of the ingredients are well incorporated.
  3. 3.
    Cut the cucumbers into 3-inch spears.
  4. 4.
    Cut the green onions into 3-inch pieces.
  5. 5.
    Add the cucumbers and green onions to the kimchi sauce.
  6. 6.
    Gently toss to combine for about a minute.
  7. 7.
    Cover the kimchi with plastic wrap or place it in an air-tight container and refrigerate for an hour before serving.
  8. 8.
    Serve and enjoy.