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–+ servings

Best Cucumber Kimchi Recipe. Simple Oi Kimchi.

Learn how to make the best easy cucumber kimchi recipe (oi kimchi). This fresh, spicy Korean side dish is crunchy, quick, and delicious!
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Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings: 1
Course: Side dishes
Cuisine: Korean
Calories: 42
Ingredients Method Nutrition Notes

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 saeujeot (Korean salted shrimp), minced (if you don’t have this add more fish sauce below)
  • 1/2 tsp Korean fish sauce
  • 1/2 tsp minced ginger

Method
 

  1. Trim the ends of the cucumber and cut into three sections. Slice each section lengthwise into 1.5-inch (4 to 5 cm) pieces. Place the cucumber in a large bowl, sprinkle with coarse sea salt, and toss gently to coat evenly. Let sit for 20 minutes.
  2. Gently brush the salt off the cucumber and transfer the pieces to a clean bowl. Add the kimchi sauce and mix lightly. Stir in the carrots and garlic chives if desired. Transfer the mixture to a glass container and cover.
  3. Store at room temperature for 12 to 18 hours, then move to the refrigerator. Serve once thoroughly chilled.

Nutrition

Calories: 42kcalCarbohydrates: 8gProtein: 1gSodium: 1249mgFiber: 2gSugar: 5g

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.