Hot and Spicy
Cucumber Chunks
Oi Kkaktugi


Hot and Spicy Cucumber Chunks The seasoning for this kimchee can be prepared in advance and stored in the fridge for up to 2 months to be used as needed. This preliminary step is a time saver, and leads to the term "instant kimchee" or one that can be assembled at a moment's notice.


6 lb (3 kg) small cucumbers
5 oz (140 g) coarse sea salt
1 quantity rice porridge
4 oz (115 g) fish sauce
3 oz (85 g) chopped garlic
1 oz (30 g) chopped ginger
1 oz (30 g) sugar
3 oz (85 g) red hot chili flakes
1 radish, 1 lb (500 g), thinly sliced and julienned
1 small carrot, thinly sliced and julienned
4 oz (115 g) scallions, thinly sliced


1. Trim both ends of the cucumbers, quarter, and cut into 1/2 inch (4 cm) chunks. Sprinkle with 3 oz (85 g) salt and toss to mix. Set aside for 30 minutes. Drain the cucumbers and reserve the liquid.

2. To make the seasoning, combine the rice porridge, fish sauce, garlic, ginger, sugar, 2 oz (60 g) salt, and chili flakes. Add the radish, carrot, scallion, cucumber; and reserved liquid. Toss gently to mix.

3. Put everything in a container. You can serve this kimchee immediately, or refrigerate it.


Many of the recipes use rice porridge; when making rice porridge, use this recipe for 1 quantity (1/2 cup or 125 ml): dissolve 1 tablespoon rice flour in 3/4 cup water; bring to a boil and cool.

Buy the Book!


The Kimchee Cookbook
By Kim Man-Jo, Lee Kyou-Tae, and Lee O-Young
Periplus Editions/Tuttle Publishing, November 1999
Hardcover, $29.95
128 pages
ISBN: 962-593-506-1
Recipe reprinted by permission.


The Kimchee Cookbook



Cookbook Profile Archive


This page created March 2000

The Global Gourmet
The Global Gourmet®
Main Page


Irish Recipes for
St. Patrick's Day

   Clip to Evernote

Bookmark and Share


Twitter: @KateHeyhoe

Search this site:

Advanced Search
Recent Searches


Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Conversions, Charts
   & Substitutions

About the
Global Gourmet®
   Contact Info
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks


Kitchen & Home


Copyright © 1994-2013,
Forkmedia LLC



cat toysCatnip Toys

Kitchen & Home