Cucumber Water Kimchi
….I made cucumber water kimchi. It tastes crunchy and cool in summer. My mother used to make Oiseon with cucumber in summer. Oiseon is made with soy sauce with beef, egg strips, and shiitake mushrooms inside cucumber. Oiseon was always my mother’s special dish. While most people think of cucumbers as vegetables, they are actually a fruit. Whether you’re eating a cucumber as a pickle, on top of a salad, or just on its own, cucumbers are always a crowd favorite. This recipe isn’t simple, but looks beautiful, and is a cool and delicious dish in summer. I miss my mother’s Oiseon….This recipe is from @booth108kwon
Ingredients:
- 10 cucumbers, cut into 2 inches
- 1 cup sea salt
- 2 L +1 cup+ 1.5 L water
- 1 cup potato(100 –110 g)
- 4+2 1/2 Ts fish sauce
- 2 ts salt
- 3 Ts plum extract
- 1 cup +1/2 cup pear juice
- 1/2 cup onion juice
- 2/3 cup radish, julienned thinly
- 5 garlic, julienned thinly
- 3 red fresh pepper, took out seeds and julienned thinly
- 1 ts ginger, minced
- 2/3 cup chives, cut into 1 inch
- 40 g dried pollack
Cooking Instructions:
- Wash the cucumbers. Make pockets out of them by slicing them twice lengthwise at right angles, 1/2 inch from one end so the cucumber quarters are still connected to each other at the end.
2. Heat a pot with medium high heat and add 2 L water and sea salt to boil it. After boiling the salt water, pour the hot salt water into the cucumbers for 1 hour.
3. After 1 hour, sift the cucumbers with a strainer and set side for 30 minutes.
4. Meanwhile, blend the potato and 1 cup water with a blender. Heat a pot with medium heat and pour the potato into the pot. Stir them for 2 minutes and set aside to cool down(make potato porridge).
5. Blend 1–2 pear with a blender and sift the pear juice. Blend 1 onion with a blender and sift the onion juice. Set aside separately.
6. Heat a pot with medium low heat and add the dried pollack to stir it for 3–5 minutes until it smells great.
7. Pour 1.5 L water into the pot to boil them for 10 minutes and cool down. Sift the broth with a strainer and set aside.
8. Mix the radish, garlic, ginger, red fresh pepper, chives, onion juice, pear juice, plum extract, salt, fish sauce, and potato porridge into a tray. Set aside for 10 minutes.
9. Stuff the seasoning mixture into the cucumber pockets. Put into a container and set aside 2 hours.
10. Mix the dried pollack broth, 1 cup pear juice, and 2 1/2 Ts fish sauce well(the broth is slightly bland).
11. Pour the mixed broth into the container.
12. Keep in room temperature for 8–10 hours and eat this after storing in the refrigerator for 1 day.
You can also view this recipe on instagram.
