This quick cucumber kimchi, also known as oi kimchi, is a refreshing Korean side dish made with crisp cucumbers and a bold, spicy seasoning paste. Unlike traditional fermented kimchi that takes days or weeks, this version comes together quickly and develops its best flavor after resting overnight in the refrigerator. The result is a crunchy, tangy, and slightly spicy dish that pairs beautifully with rice, grilled meats, or noodle dishes.
Why You’ll Love This Recipe
Quick and easy to prepare compared to traditional fermented kimchi
Crisp cucumber texture with a refreshing crunch in every bite
Bold flavor from garlic, ginger, chili flakes, and sesame seeds
Perfect make-ahead side dish that tastes even better the next day
Versatile accompaniment for many Asian-inspired meals
Naturally light and refreshing, making it ideal for warm weather meals
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
12 oz Persian cucumbers
1 tsp coarse sea salt
1.5 oz sweet onion or yellow onion, thinly sliced
0.7 oz garlic chives, cut into 2-inch pieces (optional)
For the seasoning paste:
2 tbsp gochugaru (Korean red pepper flakes)
1/2 tsp fish sauce
1.5 tbsp honey
1 tsp roasted white sesame seeds
0.5 oz garlic cloves (about 3 large cloves), minced
0.2 oz fresh ginger, finely grated
Directions
Prepare the cucumbers
Cut the cucumbers in half crosswise, then slice each half lengthwise into quarters to create long spears. Place them in a large bowl. Sprinkle the coarse sea salt over the cucumbers and gently massage them with your hands so the salt coats each piece evenly. Let them sit at room temperature for about 30 minutes to release excess moisture.
Make the seasoning paste
While the cucumbers are resting, prepare the seasoning paste. In a small bowl combine the gochugaru, fish sauce, honey, roasted sesame seeds, minced garlic, and grated ginger. Mix thoroughly until a thick, well-blended paste forms.
Prepare the aromatics
Thinly slice the onion. If using garlic chives, cut them into pieces similar in length to the cucumber spears so they mix evenly with the kimchi.
Combine everything
After 30 minutes, discard the liquid released from the cucumbers. Do not rinse them. Transfer the cucumbers to a large container or mixing bowl. Add the sliced onion and garlic chives. Spoon the seasoning paste over the cucumbers and mix well until every piece is evenly coated.
Chill and develop flavor
Cover the container and place it in the refrigerator for several hours or preferably overnight. During this time the cucumbers will release more moisture and create a flavorful marinade. Serve the cucumber kimchi chilled for the best taste and texture.
For best flavor, refrigerate the cucumber kimchi overnight before serving.
Variations
Spicier version
Add an extra tablespoon of gochugaru to intensify the heat and color of the kimchi.
Garlic-forward flavor
Increase the garlic to 4 cloves for a stronger aromatic taste.
Vegetarian option
Replace the fish sauce with vegan fish sauce or use a small pinch of sea salt and a dash of soy sauce.
Add scallions
Thinly sliced scallions add a fresh onion flavor and extra color.
Sesame oil finish
Drizzle a small amount of toasted sesame oil into the mixture for a deeper nutty aroma.
Extra crunchy vegetables
Add thin carrot matchsticks or sliced radishes for more texture.
Storage/Reheating
Refrigeration
Store cucumber kimchi in an airtight container in the refrigerator. It stays fresh for up to one week.
Best flavor window
The kimchi tastes best within the first 3 to 4 days when the cucumbers remain extra crisp.
Do not freeze
Freezing is not recommended because the cucumbers will lose their crisp texture.
Reheating
This dish is meant to be served cold or chilled and should not be reheated.
FAQs
What is cucumber kimchi?
Cucumber kimchi is a Korean side dish made by seasoning fresh cucumbers with chili flakes, garlic, ginger, and other flavorful ingredients. It is lighter and quicker to prepare than traditional fermented kimchi.
Can I use regular cucumbers?
Yes, but smaller varieties like Persian, Kirby, or Japanese cucumbers are best because they are crisp and contain less water.
Why do you salt the cucumbers first?
Salting helps draw out excess moisture, improves the crunch, and lightly seasons the cucumbers before mixing them with the seasoning paste.
Do I need to rinse the cucumbers after salting?
No. Leaving a little salt on the cucumbers helps balance the strong flavors of the seasoning paste.
How spicy is cucumber kimchi?
It has a moderate level of heat from the Korean red pepper flakes, but you can easily adjust the spice level by using more or less gochugaru.
Can I eat it right after mixing?
Yes, but the flavor improves significantly after chilling for several hours or overnight.
How long does cucumber kimchi last?
It stays fresh in the refrigerator for up to one week, though the texture is best during the first few days.
What dishes go well with cucumber kimchi?
It pairs well with rice dishes, grilled meats, noodles, and many Korean-style meals as a refreshing side.
Can I make it sweeter?
Yes, you can add a small extra drizzle of honey or a pinch of sugar if you prefer a slightly sweeter flavor.
Why is my kimchi watery?
Cucumbers naturally release moisture over time. This is normal and helps create the flavorful kimchi juice.
Conclusion
Cucumber kimchi is a simple yet incredibly flavorful side dish that brings together crisp cucumbers and a vibrant Korean seasoning paste. With minimal preparation and no long fermentation process, it’s an easy recipe that delivers bold taste and refreshing crunch. After a night in the refrigerator, the flavors meld beautifully, creating a delicious accompaniment to a wide variety of meals. Whether served alongside rice, grilled dishes, or noodles, this quick cucumber kimchi adds a bright and spicy touch to the table.
Cucumber Kimchi, also known as oi kimchi, is a quick and refreshing Korean side dish made with crisp cucumbers coated in a bold, spicy seasoning paste. Unlike traditional fermented kimchi, this version is ready in hours and delivers a crunchy, tangy, and slightly spicy flavor perfect for rice, grilled meats, or noodle dishes.
Total Time:40 minutes
Yield:undefined
Ingredients
Vegetables:
12 oz Persian cucumbers
1 tsp coarse sea salt
1.5 oz sweet onion or yellow onion, thinly sliced
0.7 oz garlic chives, cut into 2-inch pieces (optional)
Seasoning Paste:
2 tbsp gochugaru (Korean red pepper flakes)
1/2 tsp fish sauce
1.5 tbsp honey
1 tsp roasted white sesame seeds
0.5 oz garlic cloves (about 3 large cloves), minced
0.2 oz fresh ginger, finely grated
Instructions
Cut cucumbers in half crosswise, then lengthwise into quarters to make spears. Place in a large bowl, sprinkle with sea salt, and gently massage to coat. Let sit at room temperature for 30 minutes.
While cucumbers rest, mix gochugaru, fish sauce, honey, sesame seeds, garlic, and ginger in a small bowl to form a thick paste.
Thinly slice onion and prepare garlic chives if using.
After 30 minutes, discard liquid from cucumbers. Transfer cucumbers to a container, add onion and garlic chives, and coat evenly with seasoning paste.
Cover and refrigerate for several hours or overnight to develop flavor. Serve chilled.
Notes
For extra spice, add more gochugaru.
Use vegan fish sauce or soy sauce for a vegetarian version.
Add thin carrot matchsticks or sliced radishes for extra crunch.
Drizzle with toasted sesame oil for a nutty aroma.
