Korean Zucchini Kimchi (Summer Fresh Gochugaru Quick)
Quick answer
- Active time
- 27 min
- Waiting
- See the steps
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Korean zucchini holds so much water that it keeps weeping after it is seasoned, and a pool of liquid gathers at the bottom of the container within a day.
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This kimchi is therefore made to be eaten fresh, within two days, rather than left to ferment. Salting stops at 15 minutes for the same reason: any longer and the slices give up too much moisture and turn soft instead of crisp. Plum syrup stands in for sugar, and garlic chives add a green, grassy note against the chili.
Ingredients
Instructions
- 1
Slice 500 g Korean zucchini into consistent 1 cm thick half-moon shapes and sprinkle 10 g salt evenly to brine for 15 minutes.
Do not exceed this time to prevent the zucchini from becoming too soft and losing its crispness.
- 2
Rinse the brined zucchini pieces lightly in cold water to adjust the saltiness, then press them firmly with your hands to squeeze out excess moisture and drain completely in a colander.
- 3
Slice 60 g of onion into thin 0.3 cm julienne strips to add depth, and cut 40 g of fresh chives into consistent 3 cm lengths to match the size of the zucchini slices.
- 4
In a wide bowl, combine 3 tbsp chili flakes, 25 ml fish sauce, 12 g minced garlic, and 1 tbsp plum syrup, mixing evenly until the chili flakes hydrate.
- 5
Add the prepared zucchini, onion, and chives to the seasoning paste.
Toss gently by hand to prevent bruising the vegetables, then pack the mixture tightly into an airtight container to minimize air exposure.
- 6
Allow the kimchi to mature in the refrigerator for one day for the flavors to penetrate evenly.
Consume within two days to enjoy the best seasonal texture before the zucchini becomes overly soft or watery.
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