How to Make Cucumber Kimchi (Oi Kimchi)
Easy Korean Cucumber Kimchi (Oi Kimchi) – Fresh & Crunchy Korean Side Dish
👨🍳 Tysoon's Korean Kitchen / Authentic Korean Recipes Made Easy
https://tysoonkorea.blogspot.com/2026/06/how-to-make-cucumber-kimchi-oi-imchi.html
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What Is Korean Cucumber Kimchi?
Korean Cucumber Kimchi, called Oi Kimchi (오이김치), is a fresh Korean side dish made with crisp cucumbers and a spicy, savory seasoning.
Unlike kimchi varieties that are commonly fermented for a longer period, this recipe is designed to be enjoyed relatively fresh. The cucumbers remain crisp while absorbing the flavors of Korean red pepper powder, anchovy fish sauce, garlic, oligosaccharide syrup, and gochujang.
Onion, chives, and green chili peppers add freshness, aroma, and extra texture.
Because cucumber kimchi is refreshing and crunchy, it pairs especially well with rice, grilled meat, Korean BBQ, and other savory Korean dishes.
Why You'll Love This Recipe?
This recipe combines several contrasting flavors and textures in one simple side dish.
The cucumbers are first seasoned with salt, sugar, and water for 40 minutes. This draws out some of their moisture and prepares them to absorb the spicy seasoning.
The sauce combines the heat of Korean red pepper powder with savory anchovy fish sauce, garlic, mild sweetness, and the deeper fermented flavor of gochujang.
The result is spicy, savory, slightly sweet, and refreshing.
Ingredients
Vegetables
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Cucumbers
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Onion
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Chives
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Green chili peppers
For Salting the Cucumbers
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Salt — 2 tsp
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Sugar — 2 tsp
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Water — 2 tsp
Seasoning
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Korean red pepper powder (Gochugaru) — 3 tsp
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Anchovy fish sauce — 2 tsp
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Minced garlic — 1 tsp
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Oligosaccharide syrup — 2 tsp
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Gochujang — 1 tsp
Finish
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Toasted sesame seeds — 1 tsp
How to Make Korean Cucumber Kimchi
Step 1. Prepare the Vegetables
Cut the cucumbers into bite-sized pieces.
Thinly slice the onion and green chili peppers.
Cut the chives into approximately 3cm (1.2 inches) lengths.
Try to keep the cucumber pieces relatively even so they season consistently.
Step 2. Salt the Cucumbers
Place the cut cucumbers in a bowl.
Add:
- 2 tsp salt
- 2 tsp sugar
- 2 tsp water
Toss thoroughly so the cucumbers are evenly coated.
Let them sit for 40 minutes.
After 40 minutes, rinse the cucumbers and drain them thoroughly.
Step 3. Make the Seasoning
In a separate bowl, combine:
- 3 tsp Korean red pepper powder
- 2 tsp anchovy fish sauce
- 1 tsp minced garlic
- 2 tsp oligosaccharide syrup
- 1 tsp gochujang
Mix thoroughly until the seasoning is evenly combined.
Step 4. Mix the Cucumber Kimchi
Place the drained cucumbers, sliced onion, chives, and green chili peppers together.
Add the prepared seasoning.
Mix gently but thoroughly until the vegetables are evenly coated.
Avoid crushing or aggressively squeezing the cucumbers while mixing.
Step 5. Finish and Serve
Transfer the finished cucumber kimchi to a serving dish.
Sprinkle with 1 tsp toasted sesame seeds.
It can be served immediately or chilled before serving.
Why Salt Cucumbers Before Making Kimchi?
Cucumbers naturally contain a large amount of water.
If they are mixed directly with the seasoning, they can release water afterward and quickly dilute the sauce.
The 40-minute salting step draws out some excess moisture and changes the texture of the cucumber.
After salting, rinsing removes excess surface salt, while thorough draining prevents unnecessary water from entering the seasoning.
This step helps the cucumber maintain a pleasant texture while allowing the seasoning to coat it more effectively.
Fresh Cucumber Kimchi vs. Long-Fermented Kimchi
Not every Korean kimchi recipe is intended to be stored for a long fermentation period.
This Oi Kimchi is a fresh-style cucumber kimchi that emphasizes the cucumber's crisp texture and refreshing flavor.
It can be eaten soon after mixing and is especially enjoyable after chilling.
As it sits in the refrigerator, the cucumbers continue releasing moisture and gradually become softer. For that reason, this recipe is best enjoyed relatively soon after preparation.
Ingredient Substitutions
Original Ingredient Substitute Options Notes Cucumbers Firm, small cucumbers Choose fresh cucumbers with a crisp texture and fewer large seeds when possible. Chives Garlic chives or regular chives Garlic chives provide a flavor closer to Korean-style chives. Green chili peppers Jalapeño or Serrano pepper Adjust according to your preferred heat level. Anchovy fish sauce Tuna fish sauce Saltiness varies by product, so adjust carefully. Oligosaccharide syrup Corn syrup or honey The sweetness and flavor will vary slightly. Korean red pepper powder Korean gochugaru Recommended for the characteristic Korean chili flavor and color.
| Original Ingredient | Substitute Options | Notes |
|---|---|---|
| Cucumbers | Firm, small cucumbers | Choose fresh cucumbers with a crisp texture and fewer large seeds when possible. |
| Chives | Garlic chives or regular chives | Garlic chives provide a flavor closer to Korean-style chives. |
| Green chili peppers | Jalapeño or Serrano pepper | Adjust according to your preferred heat level. |
| Anchovy fish sauce | Tuna fish sauce | Saltiness varies by product, so adjust carefully. |
| Oligosaccharide syrup | Corn syrup or honey | The sweetness and flavor will vary slightly. |
| Korean red pepper powder | Korean gochugaru | Recommended for the characteristic Korean chili flavor and color. |
Shopping Tips
Choosing Cucumbers
Fresh cucumbers are the most important ingredient in this recipe.
Choose cucumbers that are:
- Firm
- Crisp
- Fresh-looking
- Not soft or wrinkled
Smaller cucumbers with fewer large seeds are particularly useful because they tend to retain a pleasant texture.
Buying Korean Red Pepper Powder
Look for gochugaru (고춧가루) at Korean or Asian grocery stores.
Gochugaru varies in heat level and grind size. For kimchi, choose Korean red pepper powder intended for kimchi or general Korean cooking.
Buying Anchovy Fish Sauce
Korean anchovy fish sauce may be labeled Myeolchi Aekjeot (멸치액젓).
It is commonly available at Korean supermarkets and provides both saltiness and savory flavor.
Buying Gochujang
Gochujang is Korean fermented red chili paste.
It is now widely available at Korean and Asian grocery stores and in the international sections of many larger supermarkets.
Buying Oligosaccharide Syrup
Korean oligosaccharide syrup is commonly sold in Korean supermarkets.
If it is unavailable, corn syrup or honey can be used as practical substitutes.
Storage
Store cucumber kimchi in a covered container in the refrigerator.
For the crispest texture, it is best enjoyed within approximately 2–3 days.
The cucumbers naturally continue releasing moisture while stored, so you may notice more liquid accumulating in the container over time.
This is normal, but the cucumber texture will gradually become softer.
Keep the kimchi refrigerated rather than leaving this fresh-style version at room temperature for an extended period.
FAQ
Q1. What does Oi Kimchi mean?
Oi (오이) means cucumber in Korean.
Oi Kimchi therefore simply means cucumber kimchi.
Q2. Is this the same as traditional Napa Cabbage Kimchi?
No.
Both are Korean kimchi dishes, but cucumber kimchi uses fresh cucumbers and has a much crisper, lighter texture.
This version is also intended to be eaten relatively fresh.
Q3. Why do I salt the Cucumbers for 40 minutes?
Salting draws out some of the cucumber's moisture and helps prepare its texture for seasoning.
This also helps prevent the finished sauce from becoming diluted too quickly.
Q4. Should I rinse the Cucumbers after salting?
Yes.
After 40 minutes, rinse them and drain thoroughly before adding the seasoning.
Q5. Can I make Cucumber Kimchi less spicy?
Yes.
Reduce the green chili peppers or slightly reduce the Korean red pepper powder.
However, gochugaru contributes both flavor and color, so removing it completely will substantially change the dish.
Q6. Can I substitute Anchovy Fish Sauce?
Yes.
Tuna fish sauce can be used as an alternative.
Because fish sauces vary in saltiness, taste and adjust carefully.
Q7. What can I use instead of Oligosaccharide Syrup?
Corn syrup or honey can be used.
The flavor and sweetness may vary slightly depending on the substitute.
Q8. Can I eat Oi Kimchi immediately?
Yes.
This recipe can be eaten soon after mixing.
Chilling it before serving can make it particularly refreshing.
Q9. How long can I keep Cucumber Kimchi?
For this fresh-style recipe, 2–3 days refrigerated is recommended for the best texture.
The cucumber will become softer as it sits.
Q10. What should I serve with Cucumber Kimchi?
It pairs especially well with steamed rice, Korean BBQ, grilled meat, soups, stews, and other Korean home-style dishes.
Cooking Tips
Choose very fresh cucumbers. Their quality directly affects the finished texture.
Don't skip the 40-minute salting step. It helps control moisture and texture.
Drain thoroughly after rinsing. Excess water will dilute the seasoning.
Mix gently. This helps preserve the cucumber's crisp structure.
Use Korean gochugaru when possible. It provides the characteristic color and chili flavor.
Serve chilled for a refreshing side dish.
Make smaller batches when possible. Cucumber kimchi is at its best while the cucumbers are still crisp.
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