4.8 from 72 votes
Cucumber Kimchi (Oi Kimchi)
Cucumber Kimchi, or Oi Kimchi, features crisp cucumber pieces pickled briefly with coarse sea salt, then mixed with a spicy and tangy kimchi sauce combining Korean chili flakes, garlic, grated apple, honey, salted shrimp, fish sauce, and ginger. Optional julienned carrot and garlic chives add additional texture and flavor before fermenting at room temperature.
Prep Time
25 mins
Cook Time
5 mins
Total Time
30 mins
Servings:
6
to 8
Calories:
42 kcal
Course:
Side Dish
Cuisine:
Korean
Ingredients
MAIN
- 3 cucumber 450 g / 1 pound), other cucumber suitable for pickling is ok to use, rinsed, Lebanese variety
- 1 Tbsp sea salt coarse
- 50 g carrot 1.7 ounces), julienned (optional
- 20 g garlic chives or chives (0.7 ounces), chopped in same length as the cucumber (optional)
KIMCHI SAUCE (MIX THESE WELL IN A BOWL)
- 2 Tbsp gochugaru (korean chili flakes)
- 1 Tbsp garlic minced
- 1 Tbsp apple or asian pear, red, grated
- 1 Tbsp honey or sugar
- 1/2 Tbsp saeujeot (Korean salted shrimp), minced (if you don’t have this add more fish sauce below)
- 1/2 tsp fish sauce Korean
- 1/2 tsp ginger minced
Instructions
- Cut off both ends of the cucumber. Divide the cucumber into 3 pieces then cross cut each piece length ways. You should end up with 4 to 5 cm (1.5 inch) length cucumber pieces. Put the cucumber into a large bowl then scatter the coarse sea salt around on top. Gently mix them so that the cucumber gets pickled evenly. Set it aside for 20 minutes.
- Gently brush off the salt from the cucumber then transfer the cucumber into a clean bowl. Pour in the kimchi sauce then mix them gently. (If using) Add the carrots and garlic chives then mix with the rest again. Transfer into a glass container and cover.
- Keep it at room temperature for about 12 to 18 hours then move it to the fridge. Serve once chilled.
Cup of Yum
Notes
- If avoiding salted shrimp and fish sauce, substitute with 1 tablespoon of regular soy sauce for flavor balance.
- Each tablespoon measures approximately 15 ml for ingredient accuracy.
- For expanding knowledge of Korean ingredients, consider consulting an essential Korean ingredient list for cooking guidance.
Nutrition Information
Calories
42kcal
(2%)
Carbohydrates
8g
(3%)
Protein
1g
(2%)
Sodium
1249mg
(52%)
Potassium
280mg
(6%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
1260IU
(25%)
Vitamin C
10.1mg
(11%)
Calcium
40mg
(4%)
Iron
0.9mg
(5%)
Nutrition Facts
Serving: 6 to 8
Amount Per Serving
Calories 42
% Daily Value*
| Calories | 42kcal | 2% |
| Carbohydrates | 8g | 3% |
| Protein | 1g | 2% |
| Sodium | 1249mg | 52% |
| Potassium | 280mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 1260IU | 25% |
| Vitamin C | 10.1mg | 11% |
| Calcium | 40mg | 4% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.