Make this fresh cucumber kimchi (oi kimchi) with our easy and tasty recipe that will be ready in about 25 minutes. Cucumbers are tossed in a red hot chili pepper powder (gochugaru), soy sauce, fish sauce, garlic, and a few other common ingredients.
Our fresh cucumber kimchi (oi kimchi) recipe
It’s just about the end of the cucumber harvesting season here where we are located. However, since we have had an abundance of cucumbers, we had to make this quick and easy cucumber kimchi to share with you. It is so good to have when you don’t have any kimchi on-hand and want some kimchi quickly.
This is a great recipe to have a kimchi that will be ready to eat ASAP. We’ve been making quick cucumber kimchi a lot lately because it’s so convenient to make. If you do a lot of Asian or Korean cooking already, then you will probably have all of the ingredients ready to go to make this recipe.
How to cut the cucumbers for this kimchi
Cut the ends of the cucumbers off. Now, slice them in half so they’re half the length. Then slice those halves again across the width. Cut each of those pieces into thirds to make the chunks or rectangles.
What to serve with this quick cucumber kimchi?
Our easy cucumber kimchi is delicious with plain steamed rice, but it also pairs well with Korean BBQ. Try it with one of our recipes, such as, Best Korean BBQ Short Ribs (LA Galbi Gui), Best and Easiest Beef Bulgogi, or Easy Chicken Bulgogi.
Can I store this cucumber kimchi long term?
This kimchi is great eaten the same day it’s made. If you like it to be more on the ripe side, then you may prefer to eat it over the next few days or so. To speed up the fermentation process, let it out at room temperature overnight if you prefer it ripe. Then put it in the fridge. Depending on the salt level, it will only last about a week before getting too mushy.
If you want a cucumber kimchi that can be stored for a bit longer, then try our Stuffed Cucumber Kimchi (Oi Sobagi) recipe.
Want other kimchi recipes to try?
- White Cucumber Kimchi
- Garlic Chives Kimchi (Buchu)
- Korean Fresh Kimchi (Geot-Jeori)
- Stuffed Cucumber Kimchi (Oi Sobagi)
- Easy Napa Cabbage Korean Kimchi – Cut-Up Kimchi
- 2-3 pickling cucumbers (about 1.25 lbs) (cut into chunks/rectangles)
- 1 Tablespoon coarse sea salt
- ¼ cup carrots, julienned
- 2 Tablespoon Korean red chili pepper powder (gochugaru)
- 1 teaspoon fish sauce
- 1 teaspoon toasted sesame seeds
- 1 Tablespoon sesame oil
- ½ teaspoon sugar
- 1 Tablespoon soy sauce
- 2 teaspoon garlic cloves, minced
- ½ teaspoon ground black pepper
- First, let’s prepare the pickling cucumbers. Wash the outsides of the cucumbers well to make sure they are free of any dirt. Cut the ends of the cucumbers off. Now, slice them into chunks or rectangles. Place the cucumbers in a large bowl. Salt the cucumbers and set aside for 15-20 minutes. Drain excess water that was released from the cucumbers but do NOT rinse the cucumbers.
- Add the remaining ingredients to the bowl with the cucumbers. Gently (so the cucumbers don’t get bruised or mushy) mix everything together.
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