I can never resist this crunchy Korean cucumber kimchi, with its spicy kick, juicy bite, and bright freshness. One bowl disappears faster than I expect every single time.

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I’m obsessed with this Easy Cucumber Kimchi because it hits every craving at once: crunchy, spicy, tangy, salty, and ridiculously fresh. I love how Persian cucumbers stay snappy while soaking up all that bold gochugaru kick.

And the flavor is loud in the best way. Sharp, punchy, a little funky, a little sweet, totally addictive.

I keep sneaking bites straight from the container, then pretend it was “just a taste.” But honestly, I want it with rice, noodles, grilled meat, eggs, or nothing at all. Cold from the fridge.

Extra crunchy. Zero regrets.

This is my kind of side.

Ingredients

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Persian or English cucumbers bring that cold, juicy crunch you’ll keep reaching for.
Coarse salt helps pull out water, so the cucumbers stay snappy, not soggy.
Carrot adds a little sweetness, color, and extra crunch without trying too hard.
Scallions make it taste fresh and oniony, but not in a harsh way.
Garlic gives the kimchi its bold, cozy kick.
Basically, it’s necessary.
Fresh ginger keeps things bright and a little zippy in the best way.
Gochugaru brings the classic red color, gentle heat, and smoky chili vibe.
Fish sauce adds savory depth, while soy sauce keeps it vegetarian and still tasty.
Rice vinegar gives it tang, so every bite feels awake and fresh.
Sugar softens the heat and salt, keeping everything balanced.
Toasted sesame oil adds nutty richness.
Plus, it smells amazing.
Sesame seeds give tiny crunch and make the whole bowl look finished.

Ingredient Quantities

4 to 6 Persian cucumbers (about 1 pound) or 2 English cucumbers

1 tablespoon coarse salt (for salting cucumbers)

1 small carrot, julienned

2 scallions, thinly sliced

2 cloves garlic, minced

1 teaspoon grated fresh ginger

2 tablespoons gochugaru (Korean red pepper flakes)

1 tablespoon fish sauce or 1 tablespoon soy sauce for a vegetarian option

1 tablespoon rice vinegar

1 teaspoon granulated sugar

1 teaspoon toasted sesame oil

1 teaspoon toasted sesame seeds

How to Make this

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1. Wash cucumbers and cut into bite sized pieces, about 1 to 2 inch lengths or 1/2 inch rounds depending on preference.

2. Place cucumbers in a bowl, sprinkle with 1 tablespoon coarse salt, toss to coat, and let sit 20 to 30 minutes to draw out excess water.

3. Rinse cucumbers under cold water, drain in a colander, and gently squeeze or pat dry with paper towels to remove excess moisture.

4. Julienne the carrot, thinly slice the scallions, mince the garlic, and grate the fresh ginger.

5. In a mixing bowl combine 2 tablespoons gochugaru, 1 tablespoon fish sauce or soy sauce, 1 tablespoon rice vinegar, 1 teaspoon granulated sugar, 1 teaspoon toasted sesame oil, minced garlic, and grated ginger; stir until it forms a cohesive seasoning.

6. Add the drained cucumbers, julienned carrot, and sliced scallions to the seasoning, and toss thoroughly until everything is evenly coated.

7. Sprinkle 1 teaspoon toasted sesame seeds over the kimchi and taste, adjusting salt, vinegar, or gochugaru as needed.

8. Serve immediately for a crisp, refreshing side or refrigerate for 30 minutes to let flavors meld; store in an airtight container in the refrigerator and enjoy within about 3 days.

Equipment Needed

1. Cutting board
2. Chef’s knife
3. Vegetable peeler or julienne peeler
4. Box grater or microplane (for ginger)
5. Mixing bowls (one large, one small)
6. Colander
7. Measuring spoons
8. Mixing spoon or tongs
9. Paper towels or a clean kitchen towel

FAQ

How long does this cucumber kimchi need to ferment and can I eat it right away? You can eat it immediately after tossing for a fresh, crunchy salad. For tangier flavor let it ferment at room temperature for 8 to 24 hours, then refrigerate; longer fermentation (2 to 3 days) yields more pronounced sourness.

Do I have to use fish sauce? No. Use 1 tablespoon soy sauce or tamari for a vegetarian version. Flavor will be slightly different but still savory and delicious.

How do I keep the cucumbers crisp? Use Persian or English cucumbers, salt them briefly as directed and rinse well. Fermenting in the refrigerator after a short room temperature period helps maintain crunch.

Can I adjust the spiciness? Yes. Reduce gochugaru to 1 tablespoon for mild heat or increase to 3 tablespoons for more kick. You can also remove seeds from any fresh chili you add to further control heat.

How long will it keep in the fridge? It will keep 1 to 2 weeks refrigerated. Flavor will continue to develop and the cucumbers will soften over time, so consume within this window for best texture.

Can I add other vegetables or make it ahead for a party? Yes. Thinly sliced radish, daikon, or extra carrot work well. Make it a few hours to a day ahead and chill so flavors meld; for longer advance prep keep in mind texture changes with time.

Easy Cucumber Kimchi (Oi Kimchi) Recipe Substitutions and Variations

Cucumbers: Substitute Persian or English cucumbers with Kirby pickling cucumbers or thinly sliced zucchini for similar crunch and texture.
Gochugaru (Korean red pepper flakes): Substitute with crushed red pepper flakes for heat, or a blend of sweet paprika plus a pinch of cayenne for color and milder spice.
Fish sauce: Substitute with soy sauce for vegetarian option, or with tamari or coconut aminos for gluten free and vegetarian alternatives.
Toasted sesame oil: Substitute with a small amount of light olive oil plus a pinch of toasted sesame seeds for nutty flavor, or use walnut oil for a similar toasty note.

Pro Tips

1. Salt the cucumbers just long enough to pull out moisture but not so long they turn limp. Twenty to thirty minutes is a good window; if they start to look translucent, rinse and dry them right away.

2. Pat the cucumbers very dry before dressing. Excess water will dilute the seasoning and make the kimchi soggy. A towel or paper towels and a gentle squeeze work better than vigorous pressing.

3. Taste and balance the sauce before you toss everything together. Gochugaru varies in heat and smokiness, and fish sauce can be quite salty. Adjust vinegar, sugar, or gochugaru to match your preferred brightness and spice level.

4. Let it rest briefly if you can. Serving immediately gives great crunch, but chilling for 30 to 60 minutes helps the flavors meld and softens the garlic and ginger edges without losing texture.

5. Add a finishing touch for texture and aroma. A sprinkle of extra toasted sesame seeds or a tiny drizzle of sesame oil right before serving brightens the dish and gives a nicer mouthfeel.

Easy Cucumber Kimchi (Oi Kimchi) Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I can never resist this crunchy Korean cucumber kimchi, with its spicy kick, juicy bite, and bright freshness. One bowl disappears faster than I expect every single time.

Servings

servings

Calories

kcal

Equipment: 1. Cutting board
2. Chef’s knife
3. Vegetable peeler or julienne peeler
4. Box grater or microplane (for ginger)
5. Mixing bowls (one large, one small)
6. Colander
7. Measuring spoons
8. Mixing spoon or tongs
9. Paper towels or a clean kitchen towel

Ingredients

4 to 6 Persian cucumbers (about 1 pound) or 2 English cucumbers
1 tablespoon coarse salt (for salting cucumbers)
1 small carrot, julienned
2 scallions, thinly sliced
2 cloves garlic, minced
1 teaspoon grated fresh ginger
2 tablespoons gochugaru (Korean red pepper flakes)
1 tablespoon fish sauce or 1 tablespoon soy sauce for a vegetarian option
1 tablespoon rice vinegar
1 teaspoon granulated sugar
1 teaspoon toasted sesame oil
1 teaspoon toasted sesame seeds

Directions

Wash cucumbers and cut into bite sized pieces, about 1 to 2 inch lengths or 1/2 inch rounds depending on preference.
Place cucumbers in a bowl, sprinkle with 1 tablespoon coarse salt, toss to coat, and let sit 20 to 30 minutes to draw out excess water.
Rinse cucumbers under cold water, drain in a colander, and gently squeeze or pat dry with paper towels to remove excess moisture.
Julienne the carrot, thinly slice the scallions, mince the garlic, and grate the fresh ginger.
In a mixing bowl combine 2 tablespoons gochugaru, 1 tablespoon fish sauce or soy sauce, 1 tablespoon rice vinegar, 1 teaspoon granulated sugar, 1 teaspoon toasted sesame oil, minced garlic, and grated ginger; stir until it forms a cohesive seasoning.
Add the drained cucumbers, julienned carrot, and sliced scallions to the seasoning, and toss thoroughly until everything is evenly coated.
Sprinkle 1 teaspoon toasted sesame seeds over the kimchi and taste, adjusting salt, vinegar, or gochugaru as needed.
Serve immediately for a crisp, refreshing side or refrigerate for 30 minutes to let flavors meld; store in an airtight container in the refrigerator and enjoy within about 3 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.