Cucumber Kimchi (Oi Kimchi)
Crisp, refreshing Korean cucumber kimchi with garlic, chili, and fresh veggies. A quick, spicy side dish ready in under an hour!
Ingredients
- 680 g cucumbers Korean cucumbers are traditional, but Kirby, English, Persian, or Japanese cucumbers work well
- 1 tbsp coarse sea salt for salting the cucumbers
- 50 g carrots julienned (adds color and crunch)
- 30 g garlic chives cut into 2-inch pieces (or substitute with green onions)
For the Kimchi Paste
- 3 tbsp gochugaru Korean red pepper flakes; adjust to taste
- 1 tbsp fish sauce adds umami; substitute with soy sauce for vegetarian
- 1 tbsp grated apple natural sweetness balances the spice
- 1 tbsp grated onion adds depth to the paste
- 2 tsp grated garlic
- 2 tsp sugar
- 1 tsp grated ginger
Instructions
Step 1: Prepare the Cucumbers
- Cut off the ends of each cucumber. Quarter them lengthwise, then cut into 2-inch pieces. Place in a large bowl. Sprinkle with coarse sea salt and toss to coat. Let sit for 30 minutes to draw out excess moisture.
Step 2: Make the Kimchi Paste
- In a separate bowl, combine gochugaru, fish sauce, grated apple, grated onion, garlic, sugar, and ginger. Stir until smooth and paste-like.
Step 3: Drain the Cucumbers
- After 30 minutes, drain the liquid released from the cucumbers. Do not rinse, as the salt helps with flavor and texture.
Step 4: Mix with Vegetables and Paste
- Add julienned carrots and garlic chives to the cucumbers. Wearing clean gloves, massage the kimchi paste into the vegetables until everything is well coated.
Step 5: Store or Serve
- Transfer to an airtight container. You can serve immediately for a fresh, crunchy flavor, or leave at room temperature for about 15 hours to speed up fermentation before refrigerating.