Cucumber Kimchi Recipe

Korean Cucumber Kimchi is a spicy, flavorful Asian condiment. It is ubiquitous on Korean tables, but makes a delicious addition to any rice bowl. This quick version, which isn’t truly kimchi but rather a quick pickle salad, can be ready to eat in just 30 minutes. It’s the easiest kimchi recipe I’ve made!

Cucumber Kimchi

Korean Cucumber Kimchi is a spicy, flavorful addition to anyrice bowl. This is quick version can be ready to eat in just 30 minutes.

Prep: 5min

Total: 25min

Serving Size: 1

Nutrition Facts: servingSize 1, calories 74 kcal, Carbohydrate 10 g, Protein 2 g, Fat 4 g, Saturated Fat 1 g, Sodium 998 mg, Fiber 1 g, Sugar 6 g, unSaturated Fat 3 g

Ingredients:

• 4 small cucumbers (preferably Korean or Japanese, thinly sliced)
• 2 small carrots (thinly sliced)
• 1/2 onion (thinly sliced)
• 2 1/2 teaspoons salt
• 3 tablespoons gochugaru (crushed Korean red chili pepper)
• 3 tablespoons rice vinegar
• 3 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 1/2 tablespoons sugar
• 2 garlic cloves (minced)
• Sesame seeds (optional, for garnish)

Instruction:

1. Toss the cucumbers, carrots, and onion together in a large mixingbowl. Sprinkle the salt over the vegetables and toss to mix well. Let stand for about 20 minutes.
2. In the meantime, in a small bowl stir together the gochugaru, vinegar, soy sauce, sesame oil, sugar, and garlic until thoroughly combined.
3. After the vegetables have finished soaking in the salt, drain off the excess water that has collected in the bottom of the bowl. Rinse the vegetables thoroughly in cold water, drain again, and then pat dry with paper towels or a clean dishtowel. Return the vegetables to the mixing bowl.
4. Add the sauce mixture to the vegetables and toss until thevegetables are well coated.
5. The dish can be served immediately, or you can let it ferment atroom temperature overnight.
6. Garnish the dish with sesame seeds if desired just before serving.
7. Serve cold or at room temperature.

Cucumber Kimchi (Oi Kimchi)

Korean cucumber kimchi recipe. Learn how to make quick and easy cucumber kimchi (oi kimchi)

Prep: 25min

Total: 30min

Yield: 6

Serving Size: 1 serving

Nutrition Facts: calories 42 kcal, Carbohydrate 8 g, Protein 1 g, Sodium 1249 mg, Fiber 2 g, Sugar 5 g, servingSize 1 serving

Ingredients:

• 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))
• 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

Instruction:

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

Quick Cucumber Kimchi (Oi Kimchi)

This quick cucumber kimchi, also known as oi kimchi, is a great banchan to make when you’re in a pinch, or craving something refreshing but also pungent, savory, spicy, and tangy.

Prep: 20min

Total: 20min

Yield: 4

Serving Size: 1 serving

Nutrition Facts: calories 70 kcal, Carbohydrate 11 g, Protein 2 g, Fat 3 g, Sodium 1008 mg, Fiber 2 g, Sugar 7 g, unSaturated Fat 2 g, servingSize 1 serving

Ingredients:

• 1 english cucumber ((Persian or mini cucumbers work too))
• 1 teaspoon Kosher salt
• ½ medium carrot ((optional))
• ½ ounce Asian chives (or 2 sprigs green onions (optional))
• 2 tablespoon rice vinegar
• 2 tablespoon gochugaru (coarse) ((Korean red pepper flakes))
• 1 tablespoon granulated sugar
• 1 tablespoon fish sauce (or soy sauce)
• 1 clove garlic (minced or grated (about ½ TBSP))
• ½ tablespoon toasted sesame oil ((optional))
• ½ tablespoon toasted sesame seed ((optional))

Instruction:

1. Salt the cucumber:Remove the ends of the cucumber and cut it into ¼ inch coins. Place them in a bowl and sprinkle with salt. Give the cucumbers a good mix to distribute the salt. Set aside for 10 to 15 minutes, or until the cucumber coins become flexible and a small pool of liquid collects at the bottom of the bowl.
2. Make the cucumber kimchi marinade:While waiting on the cucumbers to salt, combine the rice vinegar, gochugaru, sugar, fish sauce, garlic, sesame oil, and sesame seeds. Mix until well combined. Set aside.
3. Prepare the optional veggies:Peel the carrot and julienne (cut into thin, matchsticks). Cut off the ends of the asian chives then cut them into 1 inch pieces.
4. Drain and rinse the cucumber:Once the cucumber is done salting, rinse the cucumbers with cold water and drain well. Repeat a couple more times if necessary, until the excess salt is washed off. Do not squeeze the cucumber!
5. Make the cucumber kimchi:After the cucumbers have been rinsed and drained, add the prepared carrot, chives, and kimchi marinade into the bowl with the cucumbers. Give everything a good mix until the cucumbers are well coated.
6. Garnish the cucumber kimchi with a little more sesame seeds and you can enjoy it immediately or refrigerate it overnight.

Traditional Cucumber Kimchi Recipe (Oi-Sobagi)

In this post, I teach you how to make cucumber kimchi (oi-sobagi), which is an essential summer kimchi in Korean cuisine. This tratitional kimchi recipe is easy to make at home. The stuffed cucumber kimchi ferments well and retains its crispness all the way through. Step-by-step instructions and video included.

Prep: 25min

Total: 85min

Yield: 12

Serving Size: 1 serving

Nutrition Facts: calories 34 kcal, Carbohydrate 6 g, Protein 2 g, Fat 1 g, Saturated Fat 1 g, Sodium 3575 mg, Fiber 2 g, Sugar 3 g, unSaturated Fat 2 g, servingSize 1 serving

Ingredients:

• 8-10 Kirby cucumbers (Or use either 4 English cucumbers or 6 Korean cucumbers)
• 8 cup water
• 5 tbsp Korean coarse sea salt
• 1 1/2 cup Asian chive (sliced into 1-inch pieces)
• 1/4 onion (finely chopped)
• 1/2 cup carrot (grated)
• 6 tbsp Korean chili flakes (gochugaru)
• 5 tbsp Korean anchovy sauce
• 3 cloves garlic (finely minced)
• 1 tbsp ginger paste
• 1 tbsp sugar
• 1 tbsp Korean plum extract (maeshil cheong) (optional)
• 1 tbsp toasted sesame seeds
• 1/2 cup water

Instruction:

1. {‘@type’: ‘HowToStep’, ‘text’: ‘Cut through a cucumber in a cross pattern, but leave one end of the cucumber uncut. Put cucumbers in a large mixing bowl.’, ‘name’: ‘Cut through a cucumber in a cross pattern, but leave one end of the cucumber uncut. Put cucumbers in a large mixing bowl.’, ‘url’: ‘https://www.beyondkimchee.com/cucumber-kimchi/#wprm-recipe-13792-step-0-0’}
2. {‘@type’: ‘HowToStep’, ‘text’: ‘Combine water and salt; bring to boil. Pour the boiling salted water over the cucumbers in a mixing bowl. Put a weight on top of the cucumbers so that they stay immersed in the salt brine. Let them sit for 1 hour, then drain.’, ‘name’: ‘Combine water and salt; bring to boil. Pour the boiling salted water over the cucumbers in a mixing bowl. Put a weight on top of the cucumbers so that they stay immersed in the salt brine. Let them sit for 1 hour, then drain.’, ‘url’: ‘https://www.beyondkimchee.com/cucumber-kimchi/#wprm-recipe-13792-step-0-1’}
3. {‘@type’: ‘HowToStep’, ‘text’: ‘To make the kimchi filling, mix together the Asian chives, onion, carrot, Korean chili flakes, Korean anchovy sauce, garlic, ginger puree, sugar, Korean plum extract (optional), sesame seeds, and water in a mixing bowl.’, ‘name’: ‘To make the kimchi filling, mix together the Asian chives, onion, carrot, Korean chili flakes, Korean anchovy sauce, garlic, ginger puree, sugar, Korean plum extract (optional), sesame seeds, and water in a mixing bowl.’, ‘url’: ‘https://www.beyondkimchee.com/cucumber-kimchi/#wprm-recipe-13792-step-0-2’}
4. {‘@type’: ‘HowToStep’, ‘text’: ‘Stuff the cucumber with the kimchi filling, coating the outside of the cucumber with the filling as well. Stack the stuffed cucumber kimchi in an airtight container and cover.’, ‘name’: ‘Stuff the cucumber with the kimchi filling, coating the outside of the cucumber with the filling as well. Stack the stuffed cucumber kimchi in an airtight container and cover.’, ‘url’: ‘https://www.beyondkimchee.com/cucumber-kimchi/#wprm-recipe-13792-step-0-3’}
5. {‘@type’: ‘HowToSection’, ‘name’: ‘To store and ferment cucumber kimchi’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Cucumber kimchi is ready to eat right away if you like the fresh taste. If you prefer them to ferment fast, leave the kimchi at room temperature for one day, then keep them in the refrigerator after that. Within the next 2-3 days, your stuffed cucumber kimchi should be ideally fermented. Try to consume cucumber kimchi within 2 months.’, ‘name’: ‘Cucumber kimchi is ready to eat right away if you like the fresh taste. If you prefer them to ferment fast, leave the kimchi at room temperature for one day, then keep them in the refrigerator after that. Within the next 2-3 days, your stuffed cucumber kimchi should be ideally fermented. Try to consume cucumber kimchi within 2 months.’, ‘url’: ‘https://www.beyondkimchee.com/cucumber-kimchi/#wprm-recipe-13792-step-1-0’}]}

Cucumber kimchi (Oi-sobagi: 오이소박이)

FAQ

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