How to Make Korean Cucumber Kimchi: A Refreshing and Spicy Twist

If you’re a fan of Korean cuisine, you know that kimchi is a staple. While traditional kimchi is made with napa cabbage, the versatility of kimchi recipes doesn’t end there. One popular variation is Korean cucumber kimchi, also known as Oi Kimchi. This quick and refreshing dish is perfect for anyone looking to add a burst of flavor to their meals. With its balance of spicy, salty, and tangy elements, Korean cucumber kimchi is an excellent side dish that pairs well with almost anything. In this article, we’ll walk you through the easy process of making this delicious dish at home.

What Is Korean Cucumber Kimchi (Oi Kimchi)?

Korean cucumber kimchi, or Oi Kimchi, is a lighter, crunchier version of traditional kimchi. It uses cucumber as the main ingredient, which is perfect for a quick, no-fermenting kimchi that still delivers that classic kimchi taste. The cucumbers are typically salted to draw out excess moisture, then mixed with a flavorful spicy paste made from garlic, ginger, gochugaru (Korean chili flakes), fish sauce, and sometimes a bit of sugar for balance. The result is a vibrant, crunchy dish that is both refreshing and packed with flavor.

Why Should You Try Korean Cucumber Kimchi?

Quick to Make: Unlike traditional cabbage kimchi, which can take several days to ferment, Korean cucumber kimchi is ready to eat in just a few hours.
Crunchy Texture: The cucumbers add a satisfying crunch to the dish, making it a great contrast to the other softer elements of a meal.
Health Benefits: Like other types of kimchi, it is rich in probiotics and aids in digestion. It’s also low in calories, making it a healthy addition to your meals.

Ingredients for Korean Cucumber Kimchi

2 medium cucumbers (preferably Korean or English cucumbers)
1 tablespoon sea salt (for salting the cucumbers)
1 tablespoon sugar
2 tablespoons fish sauce (or vegan alternative, such as soy sauce or mushroom broth)
1 tablespoon gochugaru (Korean chili flakes, adjust to desired spice level)
1 tablespoon gochujang (Korean chili paste, optional for extra depth)
2 cloves garlic, minced
1/2 inch ginger, minced
1 tablespoon rice vinegar (optional, for added tang)
2 green onions, chopped
1 teaspoon sesame oil (optional, for added flavor)

How to Make Korean Cucumber Kimchi

Step 1: Prepare the Cucumbers

Start by thoroughly washing your cucumbers. Slice them into thin, bite-sized rounds or half-moons, depending on your preference. If you’re using a Korean cucumber, you can leave the skin on, as it adds texture. For regular cucumbers, you may want to peel them if the skin is too thick.

Place the cucumber slices in a large bowl and sprinkle the sea salt over them. Toss the cucumbers to ensure they are evenly coated in salt. Let the cucumbers sit for about 30 minutes to draw out excess water. This step helps the cucumbers maintain their crunch while preventing the kimchi from becoming too watery.

After 30 minutes, rinse the cucumbers under cold water to remove the excess salt, then drain them well.

Step 2: Prepare the Kimchi Paste

While the cucumbers are sitting, prepare the kimchi paste. In a small bowl, combine the gochugaru, gochujang (if using), sugar, fish sauce (or vegan alternative), garlic, and ginger. Add the rice vinegar for an extra tangy kick if desired. Stir everything together until you get a thick, spicy paste. You can adjust the spice level by adding more gochugaru if you like it spicier or less if you prefer a milder version.

Step 3: Mix the Cucumbers and Paste

Once the cucumbers are well-drained, add them to the kimchi paste and mix them together. Make sure each cucumber slice is evenly coated with the spicy paste. You can use your hands (wearing gloves if you prefer) to mix everything thoroughly, ensuring that the cucumbers are completely covered.

Add the chopped green onions to the mixture and give everything one final stir.

Step 4: Let It Rest

Once the cucumbers are coated in the kimchi paste, cover the bowl and let the mixture sit at room temperature for about 1-2 hours. This will allow the flavors to meld and develop. The cucumbers will also begin to release some of their moisture, creating a briny, spicy liquid.

Step 5: Serve and Store

After the cucumbers have had time to rest and the flavors have come together, your Korean cucumber kimchi is ready to enjoy! You can serve it immediately, but for best results, store it in an airtight container in the refrigerator. The kimchi will continue to develop flavor and can be kept for up to a week. The cold, crisp cucumbers make for a perfect side dish to accompany rice, grilled meats, or even as a topping for salads and sandwiches.