Print

Easy Crunchy Cucumber Kimchi (Oi Kimchi) Recipe

easy crunchy cucumber kimchi - featured image
Print Recipe

This quick and easy cucumber kimchi is ready in under 30 minutes with no fermentation required. It’s crunchy, spicy, and refreshing—perfect for hot days alongside grilled meats or rice bowls.

Ingredients

Scale
  • 4 medium English cucumbers (about 1.5 pounds)
  • 2 tablespoons coarse sea salt
  • 3 tablespoons gochugaru (Korean red pepper flakes)
  • 2 tablespoons gochujang (Korean red pepper paste)
  • 4 cloves garlic, minced
  • 2 tablespoons fish sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon granulated sugar
  • 2 green onions, sliced diagonally
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon toasted sesame seeds

Instructions

  1. Wash the cucumbers thoroughly and pat them dry. Trim off the ends, then cut each cucumber into bite-sized pieces (about 2-inch long segments, then quarter each segment lengthwise).
  2. Place the cucumber pieces in a large bowl and sprinkle with 2 tablespoons of coarse sea salt. Toss to coat evenly. Let sit at room temperature for 15 minutes, tossing once or twice.
  3. Transfer the cucumbers to a colander and rinse thoroughly under cold running water. Gently squeeze handfuls to remove excess liquid, then pat dry with a clean kitchen towel or paper towels.
  4. In the same large bowl, combine 3 tablespoons gochugaru, 2 tablespoons gochujang, 4 minced garlic cloves, 2 tablespoons fish sauce, 1 tablespoon rice vinegar, and 1 tablespoon sugar. Mix into a thick paste. Add the sliced green onions and stir.
  5. Add the dried cucumber pieces to the bowl with the paste. Using your hands (gloves optional), gently massage the paste into every piece until evenly coated.
  6. Drizzle 1 tablespoon of toasted sesame oil over the coated cucumbers and toss gently. Sprinkle with 1 tablespoon of toasted sesame seeds and toss once more.
  7. Transfer to an airtight container and refrigerate for at least 30 minutes before serving. The flavor improves after 24 hours.

Notes

The salt ratio is crucial—use coarse salt and rinse thoroughly. Don’t skip the drying step for maximum crunch. Adjust gochugaru to taste. This kimchi gets better after 24 hours in the fridge. Do not freeze or reheat.

Nutrition

Keywords: cucumber kimchi, oi kimchi, easy kimchi, Korean side dish, banchan, quick kimchi, no fermentation, crunchy cucumber

Find it online: https://bouncybowl.com/easy-crunchy-cucumber-kimchi-oi-kimchi-recipe/