Easy Small Batch Korean Cucumber Kimchi ㅣOi Kimchi

This cucumber kimchi is incredibly easy to make, yet full of flavor. With just a few simple ingredients it comes together quickly without long fermentation. The result is a crisp, refreshing side dish with a perfect balance of spice, sweetness, and tanginess. Ingredients 6 cucumbers 100 g buchu (Korean chives) or scallions (about 1½ cups chopped) 1 tablespoon minced garlic 1 teaspoon chopped or grated ginger 3½ tablespoons Korean anchovy fish sauce 2 tablespoons Korean plum extract (maesilaek) or 1 tablespoon brown sugar 3~4 tablespoons gochugaru (Korean chili flakes) For Brining the Cucumbers 2.5 tablespoons coarse salt 1 tablespoon sugar Instructions 1.Rinse the cucumbers and trim off both ends. Slice them lengthwise and remove the seeds using a teaspoon. 2. Cut the cucumbers into bite-sized pieces and place them in a bowl. Sprinkle salt over the cucumbers and set them aside for 30 minutes. 3. Cut the Korean chives into 2.5cm or one-inch lengths. Mince the garlic, finely chop the ginger, and thinly slice the red pepper. 4. Drain the cucumbers and squeeze out excess water. 5.Add gochugaru (Korean red chili flakes), fish sauce, plum extract, minced garlic, and chopped ginger. Mix well. 6.Place the chives and gently toss.