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Cucumber kimchi (Oi kimchi)
4.7 from 180 votes

Cucumber kimchi (Oi kimchi)

Cucumber kimchi (Oi kimchi) features salted and seasoned Korean cucumbers tossed with garlic chives, onions, and a spicy, tangy mix of gochugaru, fish sauce, fermented shrimp, garlic, and ginger. The cucumbers retain a crisp texture and develop a vibrant, flavorful punch from the seasoning, with a slight sweetness and fermentation potential. This kimchi can be enjoyed fresh or after brief fermentation.

Prep Time
15 mins
Additional Time
30 mins
Total Time
45 mins
Course: Side Dish
Cuisine: Korean

Ingredients

  • 1.5 pounds cucumbers Korean cucumbers or other types such as Kirby pickling cucumbers
  • 1 tablespoon sea salt less if using fine salt, coarse
  • 2 to 3 ounces garlic chives Or scallions, buchu, 부추
  • 1/4 onion medium
Seasonings:
  • 2 to 3 tablespoons gochugaru 고추가루 Korean red chili pepper flakes
  • 1 tablespoon fish sauce myulchi aekjeot, 멸치액젓
  • 1 tablespoon saeujeot salted and fermented shrimp; or use more fish sauce
  • 1 tablespoon garlic minced
  • 1/2 teaspoon ginger grated
  • 2 to 3 teaspoon sugar Or your favorite sugar substitute, or 2 tablespoons maesilcheong (Korean plum syrup
  • 1 teaspoon sesame seeds roasted; optional

Instructions

    Cup of Yum
  1. Cut the cucumbers in half lengthwise. Cut each one in half again lengthwise. Dice the cucumbern quarters into about 1 to 1.5 inch-long pieces. Sprinkle the salt evenly all over the cucumber pieces. Let them sit for about 30 minutes.
  2. Drain the cucumbers well in a strainer to remove any water released. Do not rinse the cucumbers.
  3. Cut the garlic chives into 1.5 inch long pieces. Thinly slice the onions.
  4. Add the onions and garlic chives along with all the remaining ingredients to the salted cucumbers. Toss everything until the cucumbers are well coated with the seasoning. The cucumbers will look dry at this point, but will release moisture as they absorb the seasonings.

Notes

  • This kimchi can be eaten immediately or fermented at room temperature for several hours to deepen flavors.
  • After fermentation, refrigerate to slow the process and preserve taste.
  • The seasoning balance can be adjusted with more fish sauce or sugar to suit taste.