Cucumber Kimchi (Oi Kimchi)

Why You’ll Love This Cucumber Kimchi

Crisp, spicy, and bursting with bold Korean flavors, Cucumber Kimchi (Oi Kimchi) is a refreshing and quick-to-make Korean side dish (banchan) that pairs perfectly with rice, BBQ, or any Asian-inspired meal. 🥒🔥

Unlike traditional kimchi, which requires weeks of fermentation, this cucumber kimchi is ready in just a few hours! The crunchy cucumbers soak up the garlicky, spicy, umami-packed seasoning, making each bite irresistible.

Whether you’re a kimchi lover or a beginner, this easy homemade recipe will have you making authentic Korean cucumber kimchi in no time!

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Ingredients (Serves 4-6)

For the Cucumbers:

• 4-5 mini cucumbers (or 2 large cucumbers)
• 1 tablespoon salt
• ½ teaspoon sugar

For the Kimchi Paste:

• 2 tablespoons gochugaru (Korean red pepper flakes)
• 1 tablespoon fish sauce (or soy sauce for vegan option)
• 1 tablespoon rice vinegar (for tanginess)
• 1 teaspoon soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon honey (or sugar for sweetness)
• 3 garlic cloves (minced)
• ½ teaspoon grated ginger
• 2 green onions (chopped)
• 1 teaspoon toasted sesame seeds

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Step-by-Step Instructions

Step 1: Prepare the Cucumbers

1. Wash and slice cucumbers into rounds (½-inch thick) or into quarters lengthwise for a more traditional style.
2. Place in a bowl and toss with salt and sugar. Let sit for 30 minutes to remove excess water.
3. After 30 minutes, rinse the cucumbers well with cold water and drain.

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Step 2: Make the Kimchi Paste

1. In a bowl, mix gochugaru, fish sauce, rice vinegar, soy sauce, sesame oil, honey, garlic, ginger, and green onions.
2. Stir well to form a thick, spicy kimchi paste.

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Step 3: Mix & Marinate

1. Add the drained cucumbers to the kimchi paste and toss until evenly coated.
2. Sprinkle with toasted sesame seeds and mix again.
3. Let sit at room temperature for 1-2 hours or refrigerate for at least 4 hours for deeper flavor.

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Step 4: Serve & Enjoy!

1. Serve chilled as a side dish with rice, Korean BBQ, or noodles.
2. Store in an airtight container in the fridge for up to 5 days.

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Why This Recipe Works So Well

• Quick & easy! No long fermentation needed—ready in just a few hours.
• Crunchy & flavorful – The salt draws out moisture while preserving a crisp bite.
• Bold Korean seasoning – The mix of gochugaru, garlic, and sesame oil gives authentic kimchi flavor.
• Great as a side or topping – Serve with rice, BBQ, sandwiches, or even ramen!

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Expert Tips & Tricks

• Use mini cucumbers (Persian or Kirby) for maximum crunch.
• Adjust spice level – Add more or less gochugaru to control the heat.
• Let it marinate longer – The flavors get better after a few hours or overnight.
• For extra tanginess, add a teaspoon of fermented kimchi juice if you have it!
• Try adding thinly sliced carrots or radish for extra texture and color.

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Nutrition Information (Per Serving – Approximate Values)

• Calories: 35
• Carbohydrates: 6g
• Protein: 1g
• Fat: 1.5g
• Fiber: 1g
• Sugar: 3g

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Serving Suggestions

• As a side dish with rice and Korean BBQ.
• Topped on ramen, bibimbap, or fried rice.
• As a refreshing salad with grilled meats or seafood.
• In a sandwich or burger for a spicy, crunchy kick.