Quick Cucumber Kimchi: Easy Oi Kimchi (오이김치)

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Delicious and authentic cucumber kimchi recipe (오이 김치). This recipe is easy to make, moderately spicy and perfect as a side for most Korean dishes.

picking cucumber kimchi out of white bowl with metal chopsticks

Table of contents

Why you'll love this recipe
Ingredient round-up
How to make this recipe
Expert Tips & Tricks
Troubleshooting Guide
Recipe

If you love napa cabbage kimchi but don’t have the patience to wait for it to ferment for a week, then you need this recipe! Cucumber kimchi is really easy to make, with minimal effort and only one day of fermenting needed!

Also known as oi kimchi, this quick cucumber kimchi recipe is made with crunchy cucumber and a spicy gochugaru mixture. It has a spicy, savory and umami flavor, making it a great addition to any meal.

This traditional Korean side dish can also be enjoyed fresh as a cucumber salad. However, I highly recommend letting it ferment for a day for that authentic flavor!

If you’re a fan of kimchi recipes, be sure to check out my radish kimchi (kkakdugi) or napa cabbage kimchi. For more delicious Korean recipes, try my Kimchi Hot Dog, Kimchi Udon Noodles, Kimchi Pasta or Kimchi Loaded Fries.

Why you'll love this recipe

Quick & Easy to Make – Unlike traditional kimchi, which takes weeks to ferment, this quick cucumber kimchi recipe is ready in just a few hours.
Crunchy Texture – The cucumbers stay crisp even after fermentation. This cucumber kimchi recipe is ideal for any meals that need a little crunch.
Perfect Side Dish – Oi kimchi goes perfectly with Korean BBQ, grilled meat, rice dishes or stews. You can also have it as a spicy and refreshing cucumber salad.
Customizable – If your spice tolerance is low, you can adjust the amount Korean red pepper flakes (gochugaru) to make it as mild as you like.

Ingredient round-up

Cucumbers – I recommend using either Korean cucumbers, Persian cucumbers or English cucumbers. Look for varieties that are firmer and have less seeds.
Salt - Helps draw out excess water, keeping the cucumbers crisp. I recommend using coarse sea salt if possible.
Brown rice syrup – Can also be substituted with corn syrup or honey.
Garlic chives – Not to be confused with regular chives. Garlic chives are quite oniony in flavor and go perfectly with cucumbers. You can find them in most Asian supermarkets.
Green Onions & Carrot - Provide extra crunch and natural sweetness. I strongly recommend using them if possible.

Seasoning Ingredients

Korean red pepper flakes (gochugaru) - Essential for the signature spice and color. I recommend using coarse gochugaru flakes.
Korean fish sauce - Deepens the umami flavor. Use Korean anchovy sauce for the best flavor. You can also use light soy sauce instead.
Saeujeot (fermented shrimp paste) – Needed to add that authentic flavor. It’s usually found in the frozen section of Korean grocery stores. Alternatively, replace it with Korean anchovy sauce.
Garlic & ginger – Minced or chopped very finely.
Asian pear - Naturally sweetens the kimchi and speeds up the fermentation process. Can also be replaced with apple or left out.

How to make this recipe

upper cutting cucumbers with knife, below pouring water over cucumber pieces in bowl

Prepare the Cucumbers

Cut off the ends of the cucumber, then slice them in half lengthwise. Scrape out the seeds and discard. Cut the halves into quarters, about 3-4 inches long.
In a medium pot, bring water and coarse sea salt to a boil. Remove from heat and pour the hot brine over the cucumbers. Let sit for 2 minutes, then discard the liquid.
Rinse the cucumbers under cold water, then drain thoroughly.
Sprinkle more coarse sea salt and brown rice syrup over the cucumbers. Toss to coat and let sit for 15 minutes.
Rinse under cold running water multiple times, then place in a sieve to drain off any excess water.
Chop the garlic chives into 2-inch lengths, thinly slice the green onions, and julienne the carrot.

upper mixing cucumbers and vegetables with kimchi paste, lower stuffing cucumber kimchi into glass jar

Make the Kimchi Paste

Mince the garlic, ginger, and saeujeot. In a small bowl, mix together all the kimchi paste ingredients. Stir until a thick paste forms.
Mix the onions, carrots, and chives into the paste.
Add the cucumbers to a large bowl and pour the seasoning paste over the cucumbers and mix well.
Transfer the cucumber kimchi into a fermenting jar or airtight container, pressing it down to remove air gaps.
For fresh cucumber kimchi - Serve immediately for a crunchy cucumber salad.
For fermented kimchi - Leave at room temperature for 10-12 hours, then refrigerate.

Expert Tips & Tricks

Best Cucumbers: Use Korean cucumbers,Persian cucumbers, orEnglish cucumbers for acrunchy texture andless seeds.
Fermentation Temperature: Let sit at room temperature (70°F / 20°C) for 10-12 hours before refrigerating. If the room temperature is higher, only leave it for half that time before placing in the fridge.
Airtight Storage: Use a plastic or glass airtight container to prevent spoilage and preserve freshness. Do not use metal containers.
Keep Submerged: Press the cucumbers down so they are fully covered in the brine, or place saran wrap on top to minimize air exposure.
Serving: The best way to serve oi kimchi is cold, with toasted sesame seeds on top.

Troubleshooting Guide

Why does it have a slimy texture?

Kimchi can turn slimy when there’s bacterial growth, and if this happens it’s no longer safe to consume.

This can happen because:
1. Not enough salt was used during the brining process.
2. Fermenting at too high a temperature or for too long, which encourages unwanted bacterial growth.
3. Exposure to air or container isn’t airtight.

How to prevent it:
1. Use the right amount of salt - coarse sea salt works best.
2. Ferment in a cool place, ideally under 70°F (17°C) for maximum 10-12 hours. If your home is warm, leave for only 5-6 hours at room temperature, then refrigerate.
3. Always store it in the fridge after fermentation.

Why are the cucumbers too soft or mushy?

This can happen because:
1. Over-brining the cucumbers or leaving them in salt for too long.
2. Fermenting at high temperatures, which speeds up breakdown.
3. Using cucumbers with too many seeds or overripe cucumbers.

How to prevent it:
1. Use firm, fresh cucumbers like Korean cucumber, Persian cucumber or English cucumber with less seeds.
2. Do not over-brine. Stick to 15 minutes in the salted step.
3. Keep the fermentation temperature stable and refrigerate the cucumber kimchi after fermenting.

Why is my kimchi bitter?

This can happen because:
1. The ends of the cucumber contain a slightly bitter compound.
2. Using too much ginger in the seasoning mix.
3. Over-fermentation can make it taste bitter.

How to prevent it:
1. Trim off the ends of the cucumbers, as these tend to be more bitter.
2. Reduce the ginger in the seasoning paste if bitterness is a recurring issue.
3. Follow fermentation recommendations carefully.

Why is it too salty?

This can happen because:
1. Too much coarse sea salt or kosher salt was used in the brining process. Or cucumbers were not rinsed properly after brining.
3. Too much anchovy fish sauce or saeujeot.

How to fix it:
1. Rinse the cucumbers thoroughly under cold running water a few times after brining. If still too salty, soak in cold water for 10-15 minutes before seasoning.
2. Reduce the amount of fish sauce or saeujeot used in future batches.

picking cucumber kimchi out of jar with metal chopsticks

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