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Cucumber Kimchi (Oi Kimchi)

Learn how to make quick cucumber kimchi. It’s crunchy, light and flavorful. Just perfect for this summer!

Cucumber Kimchi Recipe | MyKoreanKitchen.com

Korean Cucumber Kimchi

Cucumber kimchi (Oi Kimchi, 오이 김치) is a popular summer kimchi in Korea. My mom used to make either a quick cucumber kimchi (as seen above) or stuffed cucumber kimchi (oi sobagi, 오이 소박이) every summer.

You might be wondering how these two kimchi are different?

Essentially, both of them are cucumber kimchi. But one kimchi is serve with stuffed vegetables inside and the other one is not.

As a child, I always preferred just plain quick cucumber kimchi because I didn’t like the stuffings inside of the kimchi. I find these rather annoying because all I really wanted was simple, tasty and crunchy cucumbers.

So if my mom made stuffed cucumber kimchi instead, I would spent a few minutes at each meal to take those stuffings out. Lol. How counter productive! Because it does take good time to stuff those things into the small gaps of cucumbers.

Though, as a grown up, I love eating both styles of cucumber kimchi. They both are equally delicious and I particularly love the crunchy texture!

Nonetheless, quick cucumber kimchi is a bit more convenient to make (obviously!), so I’ve been making this a lot lately.

The cucumber kimchi is good with even just simple steamed rice, but it also goes wonderfully well with Korean BBQ. Hope you make it soon!

P.S. If you like cucumber, try my other cucumber recipes! Spicy Korean cucumber salad (Oi Muchim) and Korean cucumber side dish (Oi Namul). Also, if you want to learn how to make stuffed cucumber kimchi, check it out from my banchan cookbook.

Cucumber Kimchi (Oi Kimchi)

Ingredients for Cucumber Kimchi

Main

  • 3 Lebanese cucumbers (450 g / 1 pound), other cucumber suitable for pickling is ok to use, rinsed
  • 1 Tbsp coarse sea salt
  • (optional) 50 g / 1.7 ounces carrots, julienned
  • (optional) 20 g / 0.7 ounces garlic chives or chives, chopped in same length as the cucumber

Kimchi sauce (Mix these well in a bowl)

  • 2 Tbsp gochugaru (korean chili flakes)
  • 1 Tbsp minced garlic
  • 1 Tbsp grated red apple or asian pear
  • 1 Tbsp honey or sugar
  • 1/2 Tbsp Korean salted shrimps, minced (if you don’t have this add more fish sauce below)
  • 1/2 tsp Korean fish sauce
  • 1/2 tsp minced ginger

*If you don’t like using salted shrimps (1/2 Tbsp) and fish sauce (1/2 tsp), substitute them with 1 Tbsp regular soy sauce.

**1 Tbsp = 15 ml,

***If you want to learn about Korean ingredients, check my 30 essential Korean ingredients list.

How to Make Cucumber Kimchi

1. 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.

Pickling Cucumbers for Cucumber Kimchi

2. 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.

How to Make Korean Cucumber Kimchi | MyKoreanKitchen.com

3. Keep it at room temperature for about 12 to 18 hours then move it to the fridge. Serve once chilled.

How to Store Cucumber Kimchi

Store kimchi in an air tight glass container. Cucumber kimchi is best to be consumed within 7 days. The older the cucumber kimchi gets, the more water it loses. Then it can get mushy.


Cucumber Kimchi (Oi Kimchi)

Cucumber Kimchi (Oi Kimchi)

Korean cucumber kimchi recipe. Learn how to make quick and easy cucumber kimchi (oi kimchi)
4.91 from 10 votes
Print Pin Rate
Course: Side dishes
Cuisine: Korean
Keyword: cucumber, kimchi
Prep Time: 25 minutes
Cook Time: 5 minutes
Total Time: 30 minutes
Servings: 6 to 8
Calories: 42kcal
Author: Sue | My Korean Kitchen

Ingredients

MAIN

  • 3 Lebanese cucumbers (450 g / 1 pound), other cucumber suitable for pickling is ok to use, rinsed
  • 1 Tbsp coarse sea salt
  • 50 g carrots (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 minced garlic
  • 1 Tbsp grated red apple or asian pear
  • 1 Tbsp honey or sugar
  • 1/2 Tbsp Korean salted shrimps , minced (if you don’t have this add more fish sauce below)
  • 1/2 tsp Korean fish sauce
  • 1/2 tsp minced ginger

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.

Notes

* If you don’t like using salted shrimps (1/2 Tbsp) and fish sauce (1/2 tsp), substitute them with 1 Tbsp regular soy sauce.
**1 Tbsp = 15 ml,
***If you want to learn about Korean ingredients, check my 30 essential Korean ingredients list.

Nutrition

Calories: 42kcal | Carbohydrates: 8g | Protein: 1g | Sodium: 1249mg | Potassium: 280mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1260IU | Vitamin C: 10.1mg | Calcium: 40mg | Iron: 0.9mg
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Written by: Sue

Last Updated: May 13, 2019

Hi, I'm Sue and I am the creator of My Korean Kitchen. Thank you for joining me in this delicious culinary journey!

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34 thoughts on “Cucumber Kimchi (Oi Kimchi)”

  1. Delicious! The sauce was unique and wasn’t just your generic jarred kimchi flavor. It was a total hit at a party! Really my only complaint with this recipe is the lack of spicyness. It might be the korean red peppers flakes I purchased but the plate just lacked the “heat up your mouth while also being cooling sensation” that I was hoping for. Any tips for an additive to really kick up the spicyness? Thanks for the recipe!

    • If you want to spice up more, just add more Korean chili flakes. As you said though spice level can vary depending on brands. In addition, you can even add cayenne chili flakes for that extra heat. Mind you, cayenne chili flakes are way spicer than regular Korean chili flakes in my mind. Glad to hear you enjoyed it!

  2. I loved this recipe and my kids enjoyed it as well. Do u happen to have a recipe for garlic tsuyu beef or pork belly? If u do id love to try it out! Please email me back if u do.
    Mrs. slemus at gmail

  3. When ive seen cucumber kimchi on shelves at Asian markets they had liquid in them. In this photo I dont see any liquid. What are they soaking in?

    • I’d say the liquid you’re talking about is naturally released from the cucumber.
      My photos above are taken straight after I made cucumber kimchi. In general, not much liquid comes out at that stage.

      The older the cucumber kimchi, the more liquid you will see.

    • Finally i have tried making cucumber kimchi! Thanks to you Sue 😊 I once tasted in my previous company Hanjin and since then i crave for this!
      I made this in round shapes and taste so good 😜😙

  4. Hi Sue,
    Thanks for the recipe. I just wonder if there will affect the flavor much if I use Vietnamese fish sauce other than Korean fish sauce? How are they different from each other?

  5. This looks great! How does this taste if it sits out for a few hours? Is it really strong tasting? Wanting to take it to a picnic tonight with the chicken skewers!

    • It tastes best when served cold. Maybe add lots of ice packs in your esky and store it in there until you serve. 🙂
      If kimchi is left out at room temperature for too long, it will age faster.

  6. This cucumber recipe is very new to me. I’ve never heard something like that before. I do love eating kimchi especially the radish. I can’t wait to try this recipe somehow. Thanks for sharing.

  7. I have never made any Korean dishes – this will be a good one to start with!
    I love kimchi, and can’t wait to try making it!

    • Hi Lily, fish sauce is quite importance in this recipe. If you omit it, it will definitely lack umami flavor as well as necessary saltiness. So if you do omit, you might want to add some soy sauce or something equivalent.

  8. Hi. If you use more fish sauce and no shrimp, how much more fish sauce do you add? Also, Do you leave the kimchi at room temp with the lid on or off the container? Thank you.

    • Hi Clara, Great to hear you enjoyed my recipe! While I can’t give you specific health advice since I’m not an expert, I would think it’s as beneficial as regular Kimchi. 🙂

  9. Hi Sue,
    Hope your summer is doing great
    And all is well. I just wanted to ask
    If I can substitute fish sauce and oyster
    Sauce with something else since I’m
    Allergic to seafood. And what would
    You recommend.
    Thank You Greta ????

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