Try Oi Sseukgimchi (Cucumber Water Kimchi), a refreshing Korean side dish perfect for hot days or as a light accompaniment to hearty meals. Made with crisp cucumbers, bell peppers, and onions, this water-based kimchi is flavored with fish sauce, garlic, and ginger for a subtly tangy and savory taste. Quick and easy to prepare, this cooling dish is a must-try for fans of Korean cuisine. Enjoy the clean, crisp flavors of traditional water kimchi at home!
Oi Sseukgimchi (Cucumber Water Kimchi) is a cooling, mildly tangy dish that’s perfect for adding a refreshing touch to any meal. Featuring crunchy cucumbers and colorful vegetables in a savory, seasoned broth, this kimchi is a delightful contrast to its spicier, fermented counterparts. Simple and quick to prepare, Oi Sseukgimchi offers a burst of freshness that pairs wonderfully with rice, grilled meats, or noodle dishes. A delicious and hydrating way to enjoy authentic Korean flavors!
Ingredients
- Wangshin Fish Sauce: 3 Tbsp Buy
- Onion: 1/4
- Cucumber: 6
- Green and red bell peppers: 1/4 each
- Water: 5 cups
- Minced garlic: 1/2 Tbsp
- Minced ginger: 1 tsp
- Salt: to taste
Directions
- Wash the cucumbers with coarse salt, cut them in half lengthwise, remove the seeds, and cut into 3/4-inch pieces.
- Cut the bell peppers and onion into 1-1.5 inch squares.
- Rub the cucumbers with Wangshin Fish Sauce to soak in the sauce.
- Mix all the ingredients with water except salt, and finally adjust to taste with salt.
