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Postby matthew254 » September 24th, 2008 3:31 am

Here's my (not-so) secret recipe for 오이김치 (spicy cucumber kimchi)
(original post can be found here: )

I love this recipe for 오이김치.
My recipe (which I stole) is spicier and more fresh than the watered-down 반찬 you see in so many restaurants.
This family-sized recipe makes the common side dish a main course!
Perfect for hot summer days. Simple, Vegan and uniquely Korean.
Don't be intimidated - give it a try!

approximate prep time: 10-15 minutes
you will need:

15 cucumbers (오이)
2-3 scallions (파)
1 tablespoon salt (소금)
5 tablespoon fine red pepper powder (고추가루)
1/2 tablespoon MSG (미원)
1 tablespoon sesame oil (참기름)
2 tablespoon minced garlic (생 다진마늘)
1 pair food service gloves
1 large plastic mixing bowl
yield: 6-8 servings

It's important to pick the right type of cucumbers for this. Do not pick big American-style waxed cucumbers. Make sure to pick "kirby" or "pickling" cucumbers.
In my area, most regular supermarkets do not stock kirby cucumbers - I have to go to the Korean Mart for these.
Also, make sure to get finely-ground 고추가루 because the coarsely ground pepper powder is good for other things but not for this recipe.
Lastly, MSG is an option used to preserve the dish in the refrigerator for leftovers. If you plan to eat the whole serving in one sitting, skip this for health reasons.
The brand of minced garlic (다진마늘) I get is not the American style (obviously) but Korean style. It comes in a yellow, peanut butter-sized jar. Needs to be refrigerated.

1) Rinse off cucumbers
2) Cut the ends off the cucumbers (less than 1/2 inch)
3) Remove half the skin of all cucumbers (I stand them up, and make three slits down the sides)
4) Cut cucumbers into 1"x1" cubes or 1"x.5" logs
5) Place in large mixing bowl (the bigger the better)
6) Rinse scallions
7) Cut off light brown root but keep white root part
8) Cut diagonal cuts between 1/5cm and 3/4cm apart all the way up (use white root and green stem)
9) Add cut scallions to mixing bowl
10) Evenly sprinkle 1 tablespoon of salt over vegetables
11) Evenly sprinkle 5 tablespoons of fine red pepper powder
12) Ever-so-gently sprinkle 1/2 tablespoon MSG
13) Pour 1 tablespoon sesame oil
14) Scoop out 2 heaping tablespoons of cold minced garlic
15) Put on your gloves and start mixing with your hands (approx 2-4 minutes)
16) Serve immediately. Enjoy!

Refreshingly cool but I must warn you - it's spicy!

oh! has a good list of recipes and ingredients in case anyone needs a crash course in Korean ingredients
Last edited by matthew254 on September 24th, 2008 3:47 am, edited 2 times in total.

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Joined: January 26th, 2008 6:49 am

Postby manyakumi » September 24th, 2008 3:43 am

No dffence but I was thinking for a long time about what the h*ll 의김치 means since when I've just seen the title.

:lol: :lol:

Cucumber : 오이

What a cute mistake!

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Postby matthew254 » September 24th, 2008 3:51 am

manyakumi wrote:Cucumber : 오이
What a cute mistake! :wink:

:shock: ㅎㅎㅎ I corrected it now ㅎㅎㅎ I actually laughed out loud on that one :oops: 고마워요 형

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