Cucumber Kimchi – A Crunchy, Refreshing Korean Side Dish

🎉 Introduction

Cucumber Kimchi (Oi Kimchi) is a crisp, spicy, and tangy Korean side dish that’s perfect for warm days or whenever you want a refreshing kick alongside your meal. Unlike traditional napa cabbage kimchi, cucumber kimchi is quicker to make and can be eaten fresh—no long fermentation required.

The combination of crunchy cucumbers, aromatic garlic chives, sweet carrots, and a flavorful paste of gochugaru, garlic, apple, and ginger creates a balance of heat, sweetness, and freshness. This makes it an excellent companion for rice dishes, Korean BBQ, or even as a healthy snack.

🧰 Equipment Needed

• Cutting board & sharp knife
• Mixing bowls (large and small)
• Measuring spoons & cups
• Gloves (recommended for mixing chili paste)
• Colander
• Grater or microplane

🛒 Ingredients

Vegetables & Fruits:

• 680 g cucumbers (Korean, Kirby, English, Persian, or Japanese cucumbers)
• 50 g carrots, julienned
• 30 g garlic chives, cut into 2-inch long pieces
• 1 tbsp apple, grated
• 1 tbsp onion, grated

Seasonings & Condiments:

• 1 tbsp coarse sea salt
• 3 tbsp gochugaru (Korean red chili flakes)
• 1 tbsp fish sauce
• 2 tsp garlic, grated
• 1 tsp ginger, grated
• 2 tsp sugar

👩‍🍳 Directions

Step 1: Salt the Cucumbers

1. Wash cucumbers thoroughly and cut them into bite-sized rounds or sticks.
2. Place in a large bowl and sprinkle with coarse sea salt.
3. Toss to coat and let sit for 20–30 minutes to draw out excess moisture.

Step 2: Prepare the Seasoning Paste

1. In a separate bowl, combine gochugaru, fish sauce, apple, onion, garlic, ginger, and sugar.
2. Mix well until a thick, fragrant paste forms.

Step 3: Rinse & Drain Cucumbers

1. Rinse the salted cucumbers under cold running water to remove excess salt.
2. Drain well and gently pat dry with paper towels.

Step 4: Mix the Kimchi

1. In a large bowl, combine cucumbers, carrots, and garlic chives.
2. Add the seasoning paste and, wearing gloves, gently mix until all pieces are evenly coated.

Step 5: Serve or Store

1. You can enjoy cucumber kimchi immediately for a fresh, crunchy taste.
2. For a slightly tangier flavor, store in an airtight container at room temperature for 6–8 hours, then refrigerate.

🍽️ Servings & Timing

• Servings: 4–6 as a side dish
• Prep Time: 20 minutes
• Salting Time: 30 minutes
• Total Time: 50 minutes

🧊 Storage & Reheating

• Refrigerator: Store in an airtight container for up to 1 week.
• Reheating: Not applicable—kimchi is enjoyed cold or at room temperature.
• Fermentation Tip: Cucumber kimchi tastes best within the first few days as cucumbers lose crispness over time.

🥄 Variations

• Vegetarian: Swap fish sauce for soy sauce or kelp broth powder.
• Extra Spicy: Increase gochugaru or add fresh chopped chili.
• Milder Version: Use less gochugaru and add more apple for sweetness.
• Herbal Twist: Add fresh mint or perilla leaves for an aromatic note.

❓ 10 FAQs

1. Can I use regular cucumbers?

Yes—just remove large seeds to prevent excess wateriness.

2. What is gochugaru?

It’s Korean red chili flakes with a mild, smoky heat.

3. Do I need to ferment cucumber kimchi?

No—it’s delicious fresh, but you can let it ferment for a day for tanginess.

4. How can I make it less salty?

Rinse cucumbers thoroughly after salting.

5. Can I replace garlic chives?

Yes—use green onions or scallions.

6. Is cucumber kimchi gluten-free?

Yes—just ensure your fish sauce is gluten-free.

7. Can I make it sugar-free?

Yes—use a natural sweetener like monk fruit or skip sugar for a sharper taste.

8. Can I use other vegetables?

Yes—radish, zucchini, or bell pepper work well.

9. Why is my kimchi watery?

Cucumbers release water naturally; store in a container with minimal liquid space.

10. Can I freeze cucumber kimchi?

No—freezing changes the texture and makes it mushy.

🏁 Conclusion

Cucumber Kimchi is the perfect balance of crunch, spice, and freshness. It’s quick to prepare, full of probiotics if slightly fermented, and a great way to add vibrant flavor to any meal. Whether enjoyed fresh or with a touch of tang, it’s an addictive side dish that disappears fast.

Adam

Cucumber Kimchi – A Crunchy, Refreshing Korean Side Dish

Cucumber Kimchi (Oi Kimchi) is a crisp, spicy, and tangy Korean side dish that’s perfect for warm days or whenever you want a refreshing kick alongside your meal. Unlike traditional napa cabbage kimchi, cucumber kimchi is quicker to make and can be eaten fresh—no long fermentation required. The combination of crunchy cucumbers, aromatic garlic chives, sweet carrots, and a flavorful paste of gochugaru, garlic, apple, and ginger creates a balance of heat, sweetness, and freshness. This makes it an excellent companion for rice dishes, Korean BBQ, or even as a healthy snack.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Salting Time 30 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Ingredients Equipment Method Notes

Ingredients

  

Vegetables & Fruits:

• 680 g cucumbers Korean, Kirby, English, Persian, or Japanese cucumbers
• 50 g carrots julienned
• 30 g garlic chives cut into 2-inch long pieces
• 1 tbsp apple grated
• 1 tbsp onion grated

Seasonings & Condiments:

• 1 tbsp coarse sea salt
• 3 tbsp gochugaru Korean red chili flakes
• 1 tbsp fish sauce
• 2 tsp garlic grated
• 1 tsp ginger grated
• 2 tsp sugar

Equipment

• Cutting board & sharp knife
• Mixing bowls (large and small)
• Measuring spoons & cups
• Gloves (recommended for mixing chili paste)
• Colander
• Grater or microplane

Method

 

Step 1: Salt the Cucumbers

1. Wash cucumbers thoroughly and cut them into bite-sized rounds or sticks.
2. Place in a large bowl and sprinkle with coarse sea salt.
3. Toss to coat and let sit for 20–30 minutes to draw out excess moisture.

Step 2: Prepare the Seasoning Paste

1. In a separate bowl, combine gochugaru, fish sauce, apple, onion, garlic, ginger, and sugar.
2. Mix well until a thick, fragrant paste forms.

Step 3: Rinse & Drain Cucumbers

1. Rinse the salted cucumbers under cold running water to remove excess salt.
2. Drain well and gently pat dry with paper towels.

Step 4: Mix the Kimchi

1. In a large bowl, combine cucumbers, carrots, and garlic chives.
2. Add the seasoning paste and, wearing gloves, gently mix until all pieces are evenly coated.

Step 5: Serve or Store

1. You can enjoy cucumber kimchi immediately for a fresh, crunchy taste.
2. For a slightly tangier flavor, store in an airtight container at room temperature for 6–8 hours, then refrigerate.

Notes

🧊 Storage & Reheating
Refrigerator: Store in an airtight container for up to 1 week.

Reheating: Not applicable—kimchi is enjoyed cold or at room temperature.

Fermentation Tip: Cucumber kimchi tastes best within the first few days as cucumbers lose crispness over time.

🥄 Variations
Vegetarian: Swap fish sauce for soy sauce or kelp broth powder.

Extra Spicy: Increase gochugaru or add fresh chopped chili.

Milder Version: Use less gochugaru and add more apple for sweetness.

Herbal Twist: Add fresh mint or perilla leaves for an aromatic note.

❓ 10 FAQs
1. Can I use regular cucumbers?
Yes—just remove large seeds to prevent excess wateriness.

2. What is gochugaru?
It’s Korean red chili flakes with a mild, smoky heat.

3. Do I need to ferment cucumber kimchi?
No—it’s delicious fresh, but you can let it ferment for a day for tanginess.

4. How can I make it less salty?
Rinse cucumbers thoroughly after salting.

5. Can I replace garlic chives?
Yes—use green onions or scallions.

6. Is cucumber kimchi gluten-free?
Yes—just ensure your fish sauce is gluten-free.

7. Can I make it sugar-free?
Yes—use a natural sweetener like monk fruit or skip sugar for a sharper taste.

8. Can I use other vegetables?
Yes—radish, zucchini, or bell pepper work well.

9. Why is my kimchi watery?
Cucumbers release water naturally; store in a container with minimal liquid space.

10. Can I freeze cucumber kimchi?
No—freezing changes the texture and makes it mushy.

🏁 Conclusion
Cucumber Kimchi is the perfect balance of crunch, spice, and freshness. It’s quick to prepare, full of probiotics if slightly fermented, and a great way to add vibrant flavor to any meal. Whether enjoyed fresh or with a touch of tang, it’s an addictive side dish that disappears fast.