Quick Cucumber Kimchee (Oi Kimchee)

~No. 2 my four sisters-in-law showed me this recipe. Ok, she didn’t so much voluntarily show me, as she was making it and I happened to be watching her out of the corner of my eye. I adjusted proportions and added a few things according to my preference.  If you prefer your kimchee to be just salty/sweet/spicy, you can omit the vinegar and use less sugar.

Ingredients:

8 Kirby cucumbers

fine sea salt or iodized salt

4-5 tbsp gochujang 
2 tbsp gochukaru

2-3 tbsp seasoned rice vinegar

1/4 cup sugar

1/2 - 3/4 bulb minced garlic

2 tbsp sesame oil

1-2 tbsp of sesame seeds

                                                    Fresh ground pepper

Directions:

1. Slice and discard cucumber ends. Slice into half lengthwise. Slice about 1/8” – 1/6 " thick.
2. In a large colander, douse cucumbers liberally with fine sea salt or table salt. The salt helps to leech excess liquid from cucumber. Using a colander will allow liquid to drain.
3. Toss thoroughly and set aside for about 20-30min. 
4. In a separate medium/large bowl, combine gochujang, vinegar, sugar, gochukaru, garlic, sesame oil (for the 1st three items, taste as you go since you may want it sweeter or tangier. Also keep in mind that the cucumber is going to be fairly salty so go a little sweeter on the marinade to balance the end product):
5. After time has elapsed, squeeze excess water from cucumbers
6. Combine cucumbers into marinade and toss thoroughly. Set aside for about 10min. 
7. Mix in sesame seeds and a few cracks of fresh ground pepper. Serve. 
8. Make sure to keep with a tight lid.  Should keep well in refrigerator for about 2 weeks.