Korean Cucumber Kimchi (Oi Kimchi 오이김치) – Quick & Spicy Recipe
Korean Cucumber Kimchi (Oi Kimchi 오이김치) is a quick and spicy fermented side dish made with crisp Persian cucumbers, vibrant gochugaru chili flakes, and a flavorful mix of garlic, fish sauce, and sesame oil. This refreshing banchan offers a perfect balance of tangy, spicy, and savory flavors with a satisfying crunch, making it an ideal accompaniment to Korean meals or as a zesty snack.
- Prep Time: 15 minutes
- Cook Time: 30 minutes (includes salting/resting time)
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: No-Cook
- Cuisine: Korean
- Diet: Gluten Free
Ingredients
Vegetables
- 5 Persian cucumbers
- 2 spring scallions (spring onions)
- 1 carrot
- ½ tbsp salt
Seasoning and Sauce
- 3 tbsp gochugaru (Korean red chili flakes)
- 2 tbsp rice wine vinegar
- 2 tbsp sugar
- 1 garlic clove, minced
- 1 tbsp fish sauce
- 1 tbsp toasted sesame oil
- 1 tbsp roasted sesame seeds
Instructions
- Prepare the cucumbers: Wash the Persian cucumbers thoroughly and cut them into bite-sized pieces, typically into quarters lengthwise and then chopped into smaller segments as preferred.
- Salt the cucumbers: Place the cut cucumbers in a large bowl and sprinkle with ½ tablespoon of salt. Toss well to coat evenly and let them sit for about 20-30 minutes. This process draws out excess water to help achieve a crisp texture.
- Prepare other vegetables: While the cucumbers are resting, thinly slice the spring scallions and julienne the carrot into thin matchstick pieces.
- Drain cucumbers: After 20-30 minutes, drain the liquid released from the cucumbers, gently pressing to remove excess moisture. Return the cucumbers to the bowl.
- Make the kimchi seasoning: In a separate bowl, combine 3 tablespoons of gochugaru, 2 tablespoons of rice wine vinegar, 2 tablespoons of sugar, 1 minced garlic clove, 1 tablespoon of fish sauce, and 1 tablespoon of toasted sesame oil. Mix these ingredients thoroughly to create a spicy, tangy kimchi paste.
- Mix vegetables with seasoning: Add the sliced scallions and julienned carrots to the cucumbers. Pour the kimchi seasoning over all the vegetables and toss gently but thoroughly to ensure every piece is well coated with the paste.
- Finish with sesame seeds: Sprinkle 1 tablespoon of roasted sesame seeds over the mixture and give it a final light toss.
- Rest and serve: The kimchi can be served immediately for a fresh crunch or refrigerated for a few hours to let flavors meld further before eating. It will keep well in the refrigerator for up to 3 days.
Notes
- Use Persian cucumbers if possible as they are thin-skinned and less watery, ideal for this recipe.
- Adjust gochugaru quantity to control the spice level according to your preference.
- If you want a vegan version, substitute fish sauce with soy sauce or a vegan fish sauce alternative.
- For best texture, eat within 2-3 days since cucumbers release water over time.
- Rice wine vinegar adds a mild acidity; if unavailable, substitute with apple cider vinegar in equal amounts.
