Description
Cucumber Kimchi (Oi Kimchi) is a crunchy, refreshing, and flavorful Korean side dish. This quick and easy kimchi recipe is made with fresh cucumbers, gochugaru, garlic, and fish sauce, creating a delicious balance of spice, tang, and umami. Perfect for pairing with rice, BBQ, or as a standalone banchan, this kimchi requires minimal fermentation time while delivering maximum flavor.
Ingredients
Scale
Staple Ingredients:
- 6–8 small cucumbers (Korean, Persian, or English)
- 2 tbsp coarse sea salt
- 4 tbsp gochugaru (Korean red pepper flakes)
- 1 tbsp garlic, minced
- 1 tsp ginger, minced
- 2 tbsp fish sauce (or soy sauce for a vegan option)
- 1 tsp sugar (optional)
Optional Additions:
- ½ cup julienned carrots
- ¼ cup chopped chives
- 1 tbsp sesame seeds (for garnish)
Instructions
- Prepare Cucumbers – Wash and cut cucumbers into bite-sized pieces or quarters. Sprinkle with salt and let sit for 30 minutes, then rinse and pat dry.
- Make Kimchi Paste – In a bowl, mix gochugaru, garlic, ginger, fish sauce, and sugar.
- Combine Ingredients – Massage the kimchi paste into the cucumbers, ensuring even coating.
- Pack & Store – Transfer to a clean glass jar, pressing down to remove air pockets.
- Fermentation – Let sit at room temperature for 1–2 hours before refrigerating.
- Enjoy – Serve immediately for a fresh taste or ferment for a deeper flavor.
Notes
- For a milder version, reduce gochugaru or mix with sweet paprika.
- For a vegetarian version, replace fish sauce with soy sauce or miso paste.
- For a deeper flavor, ferment for a full 24 hours in the fridge before serving.
- Prep Time: 0 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: Fermentation
- Cuisine: Korean
Nutrition
- Serving Size: ½ cup
- Calories: 40 kcal
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 1 g
- Saturated Fat: 0 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg
Keywords: Cucumber Kimchi, Oi Kimchi, Korean Kimchi, Fermented Cucumbers, Spicy Cucumber Kimchi, Easy Kimchi Recipe, Banchan, Korean Side Dish