Description
This quick and easy cucumber kimchi (Oi Kimchi) is a delicious, spicy, and crunchy Korean side dish! Made with fresh cucumbers, gochugaru, garlic, and sesame oil, this refreshing kimchi is ready in just 30 minutes. Enjoy it fresh or let it ferment for a more intense flavor. Perfect as a side for Korean BBQ, rice bowls, or noodles!
Ingredients
Scale
- 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 vegan)
- 1 teaspoon sesame oil
- 1 teaspoon sesame seeds
Instructions
- Salt the cucumbers: Toss cucumbers with salt and let sit for 20 minutes to release excess water. Rinse and drain well.
- Make the seasoning: In a bowl, mix sugar, garlic, ginger, gochugaru, fish sauce, sesame oil, and sesame seeds until well combined.
- Combine & mix: Add cucumbers and green onions to the seasoning. Toss well to coat evenly.
- Marinate: Let sit for 30 minutes before serving for the best flavor.
- Enjoy fresh or refrigerate for up to 3 days for a more intense, pickled taste!
Notes
- For a milder spice level, reduce the gochugaru to 1 tablespoon.
- For extra crunch, serve immediately after mixing.
- For a fermented taste, store in the fridge for 1-2 days before eating.
- Pair with: steamed rice, bibimbap, BBQ, or noodle dishes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish, Pickled Vegetables
- Method: Quick Pickling
- Cuisine: Korean
