Easy Cucumber Kimchi (Oi Kimchi) Recipe

Cucumber kimchi (Oi Kimchi) is a quick and refreshing Korean side dish made with crisp cucumbers, spicy gochugaru, garlic, and sesame flavors. This easy, no-fermentation kimchi is perfect for adding a bold, tangy kick to any meal. Enjoy it fresh or let it marinate for deeper flavors!

Why You’ll Love This Recipe

• Quick & easy – Ready in just 30 minutes with simple ingredients.
• No fermentation needed – Enjoy fresh, crunchy kimchi without waiting days.
• Customizable spice level – Adjust the gochugaru to your preference.
• Perfect side dish – Pairs well with rice, Korean BBQ, or noodle dishes.
• Vegan-friendly – Swap fish sauce for soy sauce to make it plant-based.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 4-5 mini cucumbers (or 2 large cucumbers), cut into sticks
• 1 tablespoon salt
• 1 tablespoon sugar
• 2 green onions, chopped
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• 2 tablespoons gochugaru (Korean red chili flakes)
• 1 tablespoon fish sauce (or soy sauce for a vegan version)
• 1 teaspoon sesame oil
• 1 teaspoon sesame seeds

Directions

Step 1: Salt the Cucumbers

1. Toss cucumber sticks with salt in a bowl and let sit for 20 minutes to draw out excess water.
2. Rinse the cucumbers with cold water and drain well.

Step 2: Make the Seasoning

1. In a mixing bowl, combine sugar, minced garlic, grated ginger, gochugaru, fish sauce (or soy sauce), sesame oil, and sesame seeds.
2. Stir well to create a flavorful paste.

Step 3: Mix Everything

1. Add the drained cucumbers and chopped green onions to the seasoning.
2. Toss until everything is evenly coated.

Step 4: Marinate & Serve

1. Let the cucumber kimchi sit for 30 minutes before serving to allow the flavors to blend.
2. Enjoy immediately or refrigerate for up to 3 days for a more intense taste.

Servings and Timing

• Servings: 4
• Prep time: 10 minutes
• Resting time: 30 minutes
• Total time: 40 minutes

Variations

• Extra Crunchy Kimchi – Use Persian cucumbers for a firmer texture.
• Sweeter Kimchi – Add an extra ½ teaspoon of sugar for a milder, balanced taste.
• Fermented Cucumber Kimchi – Let sit at room temperature for 24 hours for light fermentation before refrigerating.
• Spicier Version – Add 1 teaspoon of chopped red chili or extra gochugaru.
• Soy-Free Version – Replace fish sauce with coconut aminos for a soy-free alternative.

Storage/Reheating

• Refrigeration – Store in an airtight container for up to 3 days.
• Freezing – Not recommended, as cucumbers lose their texture when frozen.
• Serving Leftovers – Enjoy straight from the fridge; no reheating needed!

FAQs

Can I make cucumber kimchi without gochugaru?

Yes, but gochugaru gives it authentic Korean flavor. You can use red pepper flakes or omit it for a milder version.

Do I need to ferment cucumber kimchi?

No! Oi kimchi is meant to be enjoyed fresh, but you can ferment it for 24 hours at room temperature for deeper flavors.

Can I use regular cucumbers instead of mini cucumbers?

Yes, but remove large seeds and slice them into smaller sticks for the best texture.

How do I keep my cucumber kimchi crunchy?

Avoid over-salting, and don’t marinate for too long before serving. Eat within 3 days for maximum crunch.

What can I serve with cucumber kimchi?

It pairs well with steamed rice, Korean BBQ, bibimbap, or ramen.

Can I make this dish vegan?

Yes! Simply replace fish sauce with soy sauce or tamari.

Why do I need to salt the cucumbers first?

Salting helps draw out excess moisture, keeping the cucumbers crisp and preventing a watery kimchi.

Can I add other vegetables?

Yes! Carrots, radish, or sliced bell peppers can be added for extra crunch.

How long does cucumber kimchi last?

It’s best eaten within 3 days, as cucumbers soften over time.

Can I make this in advance?

Yes! Prepare it a few hours ahead and store in the fridge for better flavor absorption.

Conclusion

This easy cucumber kimchi (Oi Kimchi) is a refreshing, spicy, and crunchy side dish that’s perfect for any meal. With no fermentation required, it’s a quick and flavorful way to enjoy homemade Korean kimchi. Try it today and add a spicy kick to your next dish!