Cucumber kimchi, known as oi kimchi in Korean, is one of the most refreshing, crunchy, and vibrant variations of traditional kimchi. This spicy, tangy, and slightly salty Korean side dish pairs perfectly with rice, noodles, grilled meats, and even fusion recipes like kimchi tacos or rice bowls. If you’re looking for the best cucumber kimchi recipe, whether for summer meals or year-round cravings, this in-depth guide covers everything you need to know.

In this article, you’ll learn how to choose the right cucumbers, the exact ingredients for the perfect seasoning paste, step-by-step instructions, storage tips, variations, and expert-level FAQs. By the end, you’ll be able to make a batch of fresh oi kimchi that tastes like it came straight from a Korean kitchen.

What Is Cucumber Kimchi?

Cucumber kimchi is a fresh, non-fermented or lightly fermented Korean side dish made from cucumbers seasoned with a blend of Korean red pepper flakes (gochugaru), garlic, scallions, salted shrimp or fish sauce, and a touch of sugar. Unlike napa cabbage kimchi that requires long fermentation, cucumber kimchi is designed to be eaten fresh for its crisp texture and bright flavors.

Because of its quick prep time, oi kimchi has become popular worldwide as a fast and easy Korean recipe perfect for beginners. It’s refreshing, spicy, and ideal for pairing with heavier dishes.

Why This Cucumber Kimchi Recipe Works

This cucumber kimchi recipe is:

Fast and beginner-friendly
Ready in under 30 minutes
Bursting with crunchy, spicy, garlicky flavor
Perfectly balanced in saltiness and heat
Customizable based on your spice level
Naturally gluten-free and dairy-free

Whether you’re seeking authentic flavor or a simple Korean side dish, this recipe delivers restaurant-quality results using ingredients you can find in most Asian grocery stores.

Ingredients for Cucumber Kimchi

Below is the complete ingredient list for the best cucumber kimchi recipe. The ingredients are authentic but still accessible to home cooks.

Main Ingredients

6 Korean cucumbers (or 4 Persian/mini cucumbers)
1 tablespoon sea salt (for sweating cucumbers)
4 cloves garlic, finely minced
1 tablespoon ginger, freshly grated
3 tablespoons Korean gochugaru (Korean chili flakes)
1 tablespoon fish sauce or salted shrimp (saeujeot)
1 tablespoon rice vinegar (optional, for extra tang)
2 teaspoons sugar (balances the spice)
1 tablespoon sesame seeds
3 scallions, chopped
1 small carrot, thinly sliced (optional for crunch)

Choosing the Best Cucumbers

To make authentic cucumber kimchi, the type of cucumber matters. The best options are:

Korean cucumbers – thin, crisp, slightly sweet
Persian cucumbers – similar size and texture
Mini cucumbers – firm and crunchy

Avoid English cucumbers because they contain too much water and become mushy.

How to Make Cucumber Kimchi (Step-by-Step)

Follow this simple step-by-step guide to make the perfect batch of oi kimchi.

Step 1: Prepare and Salt the Cucumbers

Wash the cucumbers thoroughly.
Slice them into rounds or quarter them lengthwise depending on your preferred style.
Add sea salt and toss well.
Let them sit for 15 to 20 minutes to draw out excess moisture.

This step helps the cucumbers stay crunchy and absorb flavor.

Step 2: Make the Kimchi Seasoning Paste

In a mixing bowl, combine:

Minced garlic
Grated ginger
Gochugaru
Fish sauce or salted shrimp
Rice vinegar
Sugar
Sesame seeds
Scallions
Thinly sliced carrots

Mix well until it forms a thick kimchi paste.

Step 3: Mix the Cucumbers with the Seasoning

Rinse the cucumbers lightly to remove excess salt.
Pat them dry to avoid watering down the flavors.
Add the cucumbers to your seasoning paste.
Toss until every piece is evenly coated.

Taste and adjust:
Add more gochugaru for heat, more sugar for sweetness, or more vinegar for tang.

Step 4: Serve Fresh or Lightly Ferment

Cucumber kimchi can be:

Eaten immediately for a fresh, crisp taste
Rested for 1–2 hours for better flavor absorption
Fermented for 1 day at room temperature for a tangier kimchi

Because cucumbers release moisture quickly, cucumber kimchi is best enjoyed within 2–3 days.

Tips for Making the Best Cucumber Kimchi

Use the Right Cucumbers

Choose firm, small cucumbers. Large cucumbers tend to be watery and soft.

Control the Spiciness

If you prefer mild cucumber kimchi, use only 1 tablespoon of gochugaru.

Avoid Over-Fermenting

Cucumber kimchi ferments much faster than cabbage kimchi. Keep it refrigerated to maintain freshness.

Use Saeujeot for Authentic Flavor

Salted shrimp adds deep umami, but you can swap it with fish sauce or soy sauce for a vegetarian option.

Add Vegetables for Crunch

Carrots, onion strips, or chives enhance both color and texture.

Cucumber Kimchi Variations

1. Mild Cucumber Kimchi

Reduce gochugaru to 1 tablespoon and add extra sesame seeds.

2. Vegan Cucumber Kimchi

Replace fish sauce with soy sauce or a vegan fish sauce substitute.

3. Stuffed Cucumber Kimchi (Oi Sobagi)

Instead of slicing cucumbers, cut them into four cross-sections and stuff the seasoning inside. This is a popular Korean method during summer.

4. Spicy Oi Kimchi

Add extra gochugaru and a thinly sliced chili pepper for more heat.

5. No-Sugar Version

Replace sugar with a grated Asian pear for natural sweetness.

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How to Store Cucumber Kimchi

Cucumber kimchi stays fresh for 2–4 days when refrigerated in an airtight container. Because cucumbers contain higher water content, they lose their crispness faster than cabbage kimchi.

Storage Tips

Always use a clean, dry spoon to avoid contamination.
Place a paper towel on top of the container to absorb excess moisture.
Consume quickly for the best texture and flavor.

Serving Suggestions for Cucumber Kimchi

Cucumber kimchi pairs well with almost any Korean meal and adds freshness to rich dishes.

Best Ways to Enjoy It

With steamed rice
Alongside Korean BBQ meats
With kimchi fried rice
On top of bibimbap
As a topping for ramen or cold noodles
As a side for grilled fish
In fusion recipes like kimchi tacos or burgers

This spicy, crisp side dish boosts flavor in any meal.

Health Benefits of Cucumber Kimchi

Cucumber kimchi is not only delicious but also nutritious. Here are some key benefits:

Rich in Vitamins

Cucumbers are high in vitamin K, vitamin C, and antioxidants.

Low in Calories

Perfect for weight-conscious meals or healthy snacking.

Digestive Boost

When lightly fermented, cucumber kimchi contains probiotics.

Hydrating

Cucumbers are over 90 percent water, helping with hydration.

Anti-Inflammatory Properties

Garlic, ginger, and gochugaru provide natural anti-inflammatory benefits.

Frequently Asked Questions (FAQs)

1. How long does cucumber kimchi last?

It stays fresh for 2 to 4 days in the refrigerator. After that, it becomes soft but still safe to eat.

2. Can I ferment cucumber kimchi longer?

You can, but it will become mushy. For tangy yet crisp kimchi, ferment for only 12–24 hours.

3. Can I make cucumber kimchi without fish sauce?

Yes. Use soy sauce or a vegan fish sauce substitute.

4. What kind of cucumbers are best?

Korean, Persian, or mini cucumbers are ideal because they remain crunchy.

5. Can I freeze cucumber kimchi?

Freezing is not recommended as cucumbers become mushy once thawed.

6. Is cucumber kimchi healthy?

Yes, it’s low in calories, hydrating, probiotic-rich, and full of vitamins.

Conclusion: Make the Best Cucumber Kimchi at Home

This cucumber kimchi recipe is quick, authentic, and perfect for beginners or anyone wanting to add bold Korean flavors to their meals. With simple ingredients and a fast preparation method, you can enjoy fresh, crunchy, and spicy kimchi in minutes. Whether you serve it as a side dish, add it to bowls, or enjoy it on its own, cucumber kimchi is a refreshing and versatile addition to your recipe collection.