Cucumber kimchi (Oi kimchi)
+4 photos

Cucumber kimchi (Oi kimchi)

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

Ingredients

  • cucumbers

    korean cucumbers or other type such as kirby pickling cucumbers

    1 ½ lb
  • coarse sea salt

    less if using fine salt

    1 tbsp
  • garlic chives

    buchu, 부추

    2 oz
  • onion
    ¼ medium
  • gochugaru 고추가루

    korean red chili pepper flakes

    2 tbsp
  • myulchi aekjeot 멸치액젓

    fish sauce

    1 tbsp
  • saeujeot 새우젓 or use more fish sauce

    salted and fermented shrimp

    1 tbsp
  • minced garlic
    1 tbsp
  • grated ginger
    ½ tsp
  • sugar or 2 tablespoons maesilcheong

    korean plum syrup

    2 tsp
  • roasted sesame seeds - optional
    1 tsp

Directions

  1. 1

    Cut the cucumbers in half lengthwise. Cut each one in half again lengthwise. Dice the cucumbern quarters into about 1 to 1.5 inch-long pieces. Sprinkle the salt evenly all over the cucumber pieces. Let them sit for about 30 minutes.

    Step 1
  2. 2

    Drain the cucumbers well in a strainer to remove any water released. Do not rinse the cucumbers.

    Step 2
  3. 3

    Cut the garlic chives into 1.5 inch long pieces. Thinly slice the onions.

    Step 3
  4. 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.

    Step 4
Cucumber kimchi (Oi kimchi)
+4

Cucumber kimchi (Oi kimchi)

45 min

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About this Recipe

Craving that signature Korean crunch without the wait? This super easy cucumber kimchi, also known as Oi kimchi, delivers vibrant flavors and a wonderfully crisp texture, making it an irresistible side dish ready in just 45 minutes.

This recipe shines because it harnesses the natural freshness and quick pickling ability of cucumbers. Unlike its cabbage counterpart, this Oi kimchi offers a rapid path to fresh, spicy flavor, leveraging authentic ingredients like gochugaru (Korean red chili pepper flakes), savory myulchi aekjeot (fish sauce), and rich saeujeot (salted and fermented shrimp) for a deep umami profile that tastes complex yet comes together quickly.

Prepare your palate for a lively burst of flavor—bright, tangy, and wonderfully spicy, balanced by a hint of sweetness. Each bite of this cucumber kimchi offers a satisfying crunch from the fresh cucumbers, coated in a vivid red, aromatic sauce. The combination of garlic, ginger, and garlic chives adds an herbaceous, pungent depth that perfectly complements the cool cucumber. This naturally crunchy side is designed to be a refreshing counterpoint to richer meals, adding a dynamic layer of taste and texture to your plate.

Feel free to adjust this Oi kimchi to your pantry or preference. Swap the garlic chives (buchu) for scallions if buchu isn't available. If you don't have saeujeot, simply use more fish sauce for that essential savory depth. For sweetness, Korean plum syrup (maesilcheong) adds a unique note, but granulated sugar or your favorite sugar substitute works just as well. A sprinkle of roasted sesame seeds is an optional, delightful finish to this vibrant dish.

This crisp cucumber kimchi shines as a vibrant side dish, perfect for rounding out any Korean meal, from barbecue to bibimbap, or even alongside simple rice and grilled protein.

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