Korean BBQ Dinner Cookbook – FREE to subscribers!

Korean BBQ Cookbook cover with Kalbi bbq spread in the backgroundGet Kimchimari’s FREE Korean BBQ Dinner cookbook! YES!! I can’t believe it myself but it is true. I just completed my very first cookbook! And when you join my email list or if you are already subscribed to my email list then you can get this cookbook for free! What my Korean BBQ Dinner cookbook…

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Cucumber Kimchi (Oi Kimchi)

Cucumber kimchi (oi kimchi)

If you ask me which is the easiest kimchi you can try to make this summer, I’d say this cucumber kimchi (oi kimchi, 오이김치)! It’s summer, and we all should be eating more cucumbers. This recipe is super easy! Simply cut up the cucumbers, salt briefly, and then mix with the seasoning!

As such, it’s an excellent alternative to the stuffed cucumber kimchi, oi sobagi (오이 소박이), if you don’t want to bother stuffing the cucumbers.

Because the cucumbers are cut similar to cubes, this cucumber kimchi is also called oi kkakdugi (오이깍두기), named after cubed radish kimchi — kkakdugi.

Cucumber kimchi (oi kimchi)

I originally posted this recipe in August 2011. This post is a long overdue update with new photos, more information, and an improved recipe.

As mentioned in the stuffed cucumber kimchi recipe, use Korean cucumbers if available. Otherwise, use a thin-skinned variety with crisp flesh and small seeds such as Kirby, Persian, Japanese, or English cucumbers. If you have a choice, select cucumbers that are firm and slender. Thicker cucumbers tend to have more seeds and softer flesh.

Other vegetables to add to this cucumber kimchi

In this update, I also used Korean garlic chives (buchu, 부추), which is commonly added to oi kimchi in Korea. It’s easier now to find garlic chives around here, and summer garlic chives are tender and delicious. You can leave them out if you can’t find them. Simply use some scallions instead.

A little bit of julienned carrot or red pepper will give the kimchi a nice pop of color.

Cucumber kimchi (oi kimchi)
What about the seasoning?

Because this is kimchi, unlike oi muchim, I use salted shrimp (saeujeot/saewujeot, 새우젓) and fish sauce (myeolchiaekjeot, 멸치액젓). The ratio of these two ingredients is always a matter of preference among Korean cooks. In general, more salted shrimp is used than fish sauce in summer kimchi for a lighter taste, but it’s really up to you!

How to make vegan cucumber kimchi

This is actually a question for all kimchi types. There are various ways to make vegan kimchi depending on kimchi types and personal preference. For this cucumber kimchi, use Korean soup soy sauce (gukganjang, 국간장) as a substitute for salted shrimp and/or fish sauce. Use an equal amount and supplement with salt as necessary, or simply use salt to season the cucumbers.

How long will this kimchi stay good?

You can eat this kimchi on the same day you make it. However, it will get better over a few days. If you like it ripe, leave it out at room temperature overnight to expedite the fermentation process. Then, refrigerate. It will be good for a week or two, depending on the salt level.

More cucumber recipes 

Oi muchim (spicy cucumber salad)
Oi sobagi (stuffed cucumber kimchi)
Oiji (Korean pickled cucumbers)
Oi naengguk (chilled cucumber soup)
Oi bokkeum (stir-fried cucumbers)

Cucumber kimchi (oi kimchi)

Cucumber kimchi (Oi kimchi)

Super easy kimchi made with cucumbers! Crisp, crunchy, and delicious!

  • 3 Korean cucumbers or 5 – 6 Kirby pickling cucumbers (about 1.5 pounds)
  • 1 tablespoon coarse sea salt (less if using table salt)
  • 2 to 3 ounces garlic chives buchu (부추)
  • 1/4 medium onion


  • 2 to 3 tablespoons Korean red chili pepper flakes gochugaru (고추가루)
  • 1 tablespoon salted shrimp saeujeot (새우젓)
  • 1 tablespoon or fish sauce (myulchi aekjeot (멸치액젓))
  • 2 teaspoons minced garlic
  • 1/2 teaspoon grated ginger
  • 1 tablespoon sugar
  • 1 teaspoon roasted sesame seeds
  1. Cut the cucumbers crosswise into about 1-1/2 inch-long pieces. Quarter each piece lengthwise. Sprinkle the salt evenly all over the cucumber pieces. Let them sit for about 30 minutes.
  2. Drain the cucumbers well in a strainer to remove any water released. Do not rinse the cucumbers.
  3. Cut the garlic chives into 1-1/2 inch long pieces. Thinly slice the onions.
  4. Add the onions and garlic chives along with all the remaining ingredients to the salted cucumbers. Toss everything until the cucumbers are well coated with the seasoning. The cucumbers will look dry at this point, but will release moisture as they absorb the seasonings.

You can start eating this kimchi on the same day. If you like it ripe, leave it out at room temperature for a few hours to overnight to expedite the fermentation process. Then, refrigerate.

The post Cucumber Kimchi (Oi Kimchi) appeared first on Korean Bapsang.

Spicy Bellflower Root Salad (Doraji Muchim)

Try this one of the most popular Korean side dishes – Spicy Bellflower Root Salad! To locals, this dish is known as Doraji Muchim (도라지 무침) or Doraji Saengchae (도라지 생채). It may be a lesser known side dish to many of you, nonetheless, it is commonly seen at a Korean’s table. This spicy bellflower…

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The Best Korean Summer Noodles

Discover seven perfect Korean summer noodles that will help you beat the summer heat! Here, you will find some of the most popular Korean noodle dishes in summer. I don’t know about you, but I love noodles. And, I particularly crave them a lot in summer! In oriental medicine theory, wheat based noodles are known to…

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Korean Seaweed Soup | Miyeok Gook | Miyuk Guk | 미역국

Miyeok gook, also known as Korean seaweed soup, is a traditional Korean dish typically served on someone’s birthday, but it can really be eaten at any time. The broth for miyuk guk can be made by either sauteed any type of beef such as beef brisket or by using an anchovy broth. This miyuk guk recipe uses this anchovy, radish, and dashima broth recipe as the soup base instead of using water. Miyeok is known to have many health benefits and is also a very easy and delicious Korean soup to have during a cold winter night.
  • 2 oz dried seaweed (miyeok)
  • 3 cloves garlic
  • 1.5 tbsp soy sauce
  • 1 tbsp sesame seed oil
  • 30 oz anchovy broth
  • ½ tsp ground black pepper
Seaweed Preparation
  1. Soak 2 oz dried seaweed in a large bowl with cold water for 30 minutes. Do not oversoak the miyuk otherwise it will become too soft.
  2. When the seaweed is soft to the touch, strain the miyuk and chop into bite sized pieces with a knife.
Seaweed Marination Instructions
  1. Add 3 cloves minced garlic, 1.5 tbsp soy sauce, 1 tbsp sesame seed oil to the chopped miyuk and mix thoroughly by hand.
Seaweed Soup Cooking Instructions
  1. Boil 30 oz anchovy broth in a large pot. When the broth is boiling, add the miyeok to the boiling broth and simmer for 5 minutes. The broth should look milky.
  2. Add ½ tsp ground black pepper and optionally add salt to taste. Boil for another 10 minutes until done.
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To the Moon and Back: A Lunar New Year Guide

This weekend, Koreans celebrate Seollal, the Korean Lunar New Year. Here is a quick look at the calendar history, the celebration, and, of course, what you should eat.

1. A lunar calendar, as the name indicates, follows the cycles of the moon’s phases. A lunar cycle lasts approximately 29.5 days, so that means some lunar years have 12 months and some have 13, and some months have 29 days and some have 30. It sounds complicated, but it’s methodical.

Lunar New Year falls sometime between mid-January and late-February, the first day of the second new moon after winter solstice. (It’s a guarantee!) This year, the exact date is Saturday, January 28.

2. In 1896, Korea adopted the Gregorian calendar — the most widely-used solar calendar (the one you’re probably using right now!) — which based on Earth’s revolution around the sun. But Korea’s calendar is really considered lunisolar, which acknowledges the solar cycle and the position of the moon. So, while use of the solar calendar is modern practice (the year starts January 1 and ends December 31), many major holidays are still celebrated in accordance with the moon’s cycles.

3. Yes, because both the sun and moon are acknowledged, this means many Koreans will celebrate Solar New Year and Lunar New Year, as well as two birthdays. The lunar dates for these change slightly each year and the solar dates stay the same.


4. Though specific festivities vary, the celebration of Lunar New Year happens throughout Asia and across the globe. In Korean, Seollal lasts for three days, starting the day before the new year and ending the day after. It is a major traveling holiday, as many people visit relatives and exchange gifts, play games, and pay their respects to ancestors. Read more about the customs here.

Photo: Sebae (New Year’s bow)

5. Each new year is represented by one of twelve Zodiac signs, which take the form of guardian animals. The lunisolar calendar cycles through these twelve animals. 2017 is the year of the Fire Rooster. Those born in a Fire Rooster year tend to be strong, diligent, and energetic.

6. Would we ever do a list without some food recommendations? Some dishes commonly eaten during Lunar New Year are galbi jjim (braised short ribs), ddukguk (rice cake soup), jap chae (stir-fried glass noodles), and san jeok (beef and vegetable skewers).

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Food & Culture: 
Korean Culture
Korean Food & Cooking

Regrow Green Onions at Home

Green onions are a permanent fixture on my grocery list. They have a home in many Korean dishes, but I also chop them for salads, make relish for lettuce wraps, or roast them whole. They are fresh produce that have the spirit of pantry items I love best: high flavor impact with low effort.


Green onions are typically sold in small batches, and the grocery store variety can be underwhelming. (Green onion slime is a very real problem.) By the time you cut off the scraggly roots and trim the hollow shoots up top, you’re left with a few thin stalks that can easily be gobbled up if you’re cooking for a group. There is a way, however, to take the edge off of this kitchen problem:

Regrow them in your kitchen. It takes a little over a week.

A friend recommended this to me, and she’s made the process a regular part of her kitchen routine. Though it sounds like a Pinterest lifehack (and it is — you can find it on Pinterest), the ease with which you can regrow green onions should be enough to squash any feelings of preciousness. You’re throwing out the ends anyway. You probably have a jar. And if you’re someone who runs through green onions with any regularity, why not? It’s especially appealing for fellow tiny apartment-dwellers who don’t have much in the way of a garden.

The only “tools” you need are a bowl and some water. (I started with a small, shallow bowl and then transferred to a jar once the new onions got a few inches on them.) Let them sit out and watch the magic happen. You’ll notice growth by the second day, but it took about ten days to get them back to their regular size.

Here’s the step-by-step.

1.Cut the ends off the green onions, being sure to avoid most of the green.

2. Place the ends in a bowl of shallow water, covering the roots completely.

3. When you start to see some growth, change the water out.

4. Transfer the onions to to a mason jar once they’re long enough to stay upright with the ends submerged in water.

5. Eat them. They will taste like green onions.

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Food & Culture:
Korean Food & Cooking

Kkakdugi, Radish Kimchi Recipe

Kimchi comes in all sizes and shapes, yet this Kkakdugi created out of big Korean radish is a significant favorite. With refreshing crunchy cubes of fresh spoonful at a sweet and hot pickling sauce will definitely go great paired with grilled meats, soups, or a bowl of rice.

As somebody who enjoys condiments, and pickles particularly, I have tried maintained vegetables in a variety of types from civilizations across the world. I would argue though that nobody does pickles quite in addition to the Koreans. Kimchi was traditionally prepared during autumn in huge batches and kept underground in earthenware urns. This is the ideal way to conserve summer veggies to the extended harsh Korean winter.

Just like a fine wine, kkakdugi tastes much better as it evolves. I really like you could delight in a batch within the span of its own cessation. It starts off fresh and vibrant, such as a pungent salad. Since the flavours meld, it mellows out, bringing the sweetness out of this gochugaru (chili flakes) and radish. Since it continues to grow, lacto-fermenation transforms the sugars to lactic acid giving it a clearly sour flavor and adding an entirely new dimension into the humble pickle.

While many recipes have you move directly from salting to pickling your kimchi, I favor including a day of drying. This lowers the water content of this radish and provides it a crunchier texture, however you can bypass this thing for a more tender kkakdugi.