O-i Keem Chee

O-i Keem Chee Recipe - Vegetarian Korean Dish

Region / culture: Korea | Preparation time: 10 minutes | Servings: 4 |

Vegetarian diet

Introduction

O-i Keem Chee is a traditional Korean cucumber pickle that is both refreshing and flavorful. This easy-to-make recipe is perfect for adding a zesty kick to any meal.

History

O-i Keem Chee has been a staple in Korean cuisine for centuries. The pickling process was originally used as a way to preserve cucumbers for longer periods of time, but it quickly became a popular side dish due to its delicious taste and crunchy texture.

Ingredients

6 cucumbers
2 tbsp salt
2 scallions
1 clove garlic, minced
0.13 tsp dried ground chili peppers
0.13 tsp powdered ginger
0.5 tsp chopped candied ginger (optional)
0.67 cup water

How to prepare

Scrub the cucumbers thoroughly.
Cut the cucumbers in half lengthwise, then slice them into pieces that are 0.5 inch thick.
Sprinkle 1 tbsp of salt over the cucumbers and let them sit for 10 minutes.
Rinse the cucumbers and drain them.
Coarsely chop the scallion.
Add the garlic, chili peppers, ginger, and the remaining salt.
Combine these ingredients with the cucumbers and place them in a bowl.
Pour in the water and stir well.
Cover the bowl and place it in a warm spot.
Allow the mixture to marinate for at least 48 hours. If the weather is cool, it may take several days longer for the pickles to fully pickle.
To prevent the pickle odor from spreading, either place the bowl in a secluded spot or cover it well with several layers of cloth.
Chill the pickles and serve them cold as a relish.

Variations

Add sliced radishes or carrots for extra crunch and color.
Experiment with different spices such as cumin or coriander for a unique flavor profile.
Substitute rice vinegar for water for a tangier taste.

Cooking Tips & Tricks

Make sure to thoroughly scrub the cucumbers before slicing them to remove any dirt or residue.

- Allowing the cucumbers to marinate for at least 48 hours will ensure that they are fully pickled and packed with flavor.

- For a spicier kick, add more dried ground chili peppers to the mixture.

- Serve the pickles cold for a refreshing and crisp taste.

Serving Suggestions

Serve O-i Keem Chee as a side dish to grilled meats, rice dishes, or as a topping for sandwiches and burgers.

Cooking Techniques

The key to making O-i Keem Chee is allowing the cucumbers to marinate for an extended period of time to fully pickle and develop flavor.

Ingredient Substitutions

If you don't have dried ground chili peppers, you can substitute with red pepper flakes or cayenne pepper.

Make Ahead Tips

O-i Keem Chee can be made ahead of time and stored in the refrigerator for up to a week.

Presentation Ideas

Serve O-i Keem Chee in a decorative bowl garnished with fresh herbs or sesame seeds for an elegant presentation.

Pairing Recommendations

Pair O-i Keem Chee with Korean BBQ, bibimbap, or as a topping for tacos for a delicious and flavorful meal.

Storage and Reheating Instructions

Store O-i Keem Chee in an airtight container in the refrigerator for up to a week. Serve cold for best results.

Nutrition Information

Calories per serving

Each serving of O-i Keem Chee contains approximately 20 calories.

Carbohydrates

Each serving of O-i Keem Chee contains approximately 5 grams of carbohydrates.

Fats

There is minimal fat content in O-i Keem Chee, making it a healthy and low-calorie option.

Proteins

O-i Keem Chee is not a significant source of protein, with less than 1 gram per serving.

Vitamins and minerals

Cucumbers are rich in vitamins and minerals, including vitamin K, vitamin C, potassium, and magnesium.

Alergens

This recipe contains no common allergens such as nuts, dairy, or gluten.

Summary

O-i Keem Chee is a low-calorie and nutritious side dish that is packed with vitamins and minerals from the cucumbers.

Summary

O-i Keem Chee is a simple and delicious Korean cucumber pickle that is perfect for adding a zesty kick to any meal. With its crunchy texture and tangy flavor, this side dish is sure to be a hit at your next gathering.

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for O-i Keem Chee. It was handed down to me by my dear friend Mei Ling, a renowned chef from Hong Kong who had traveled the world in search of culinary inspiration. She had learned this unique recipe from a street vendor in Shanghai many years ago, and had since perfected it in her own kitchen.

The first time Mei Ling made O-i Keem Chee for me, I was mesmerized by the complexity of flavors and textures in this dish. The combination of tender beef, crunchy water chestnuts, and fragrant ginger and garlic was unlike anything I had ever tasted before. I knew right then and there that I had to learn how to make it myself.

Mei Ling was kind enough to share her recipe with me, but she warned me that it would take patience and practice to truly master it. She explained each step in detail, from marinating the beef to stir-frying the vegetables, and I listened intently, taking notes as she spoke.

The first time I attempted to make O-i Keem Chee on my own, it was a disaster. The beef was tough, the sauce was too salty, and the vegetables were overcooked. But I didn't let that discourage me. I knew that with time and practice, I could perfect this recipe.

I spent hours in my kitchen, experimenting with different cuts of beef, adjusting the seasonings, and perfecting my stir-frying technique. I made O-i Keem Chee over and over again, each time making small improvements until finally, I had created a dish that tasted just as delicious as Mei Ling's.

As I continued to make O-i Keem Chee for my family and friends, I began to add my own twist to the recipe. I started using locally sourced ingredients, like fresh vegetables from my garden and organic beef from a nearby farm. I also discovered that adding a splash of soy sauce and a sprinkle of sesame seeds gave the dish an extra layer of flavor.

Over the years, I have shared my version of O-i Keem Chee with many people, each time receiving rave reviews. I have taught my daughters and granddaughters how to make this dish, passing down Mei Ling's recipe and my own adaptations to the next generation.

I am grateful to Mei Ling for introducing me to the world of O-i Keem Chee and inspiring me to become a better cook. Her recipe has become a staple in my kitchen, a dish that I am proud to serve to my loved ones and a reminder of the power of passion and perseverance in the pursuit of culinary excellence.