• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Korean Bapsang logo

  • Start Here
  • Recipes
    • Appetizer/Snack
    • Main Dish
      • Meat
      • Noodles and Rice
      • Seafood
    • Side Dish
    • Slow Cooker
    • Soup
    • Stew
    • Desserts/Sweets
    • Korean-Chinese
    • Vegetables
    • Vegetarian dish
    • Traditional holiday food
      • Chuseok (Korean thanksgiving)
    • Special Event
    • Korean BBQ
  • Pantry
  • About
    • Privacy Policy
    • Featured On
    • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Start Here
  • Recipes
  • Pantry
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Recipes

    Cucumber Kimchi (Oi Kimchi)

    Published 07/30/2018. Updated 06/11/2021

    Jump to Recipe

    Make kimchi with summer cucumbers. It’s easy, crisp, crunchy and deliciously refreshing!

    DSC 0049 1024 e1690924639259 - Cucumber Kimchi (Oi Kimchi)

    If you ask me which is the easiest kimchi you can try to make this summer, I’d say this cucumber kimchi (oi kimchi, 오이김치)! It’s summer, which means we should all be eating more cucumbers. Simply cut up the cucumbers, salt briefly, and then mix with the seasoning!

    It’s an excellent alternative to the stuffed cucumber kimchi, oi sobagi (오이 소박이), if you don’t want to bother stuffing the cucumbers.

    Because the cucumbers are cut similar to cubes, this cucumber kimchi is also called oi kkakdugi (오이깍두기), named after cubed radish kimchi — kkakdugi.

    DSC 0057 1024 - Cucumber Kimchi (Oi Kimchi)

    Cucumbers and other vegetables

    As mentioned in the stuffed cucumber kimchi recipe, use Korean cucumbers if available. Otherwise, Kirby pickling cucumbers are the next best thing for making kimchi. You can also try it with other thin-skinned varieties with crisp flesh and small seeds. The resulting texture may not be as crunchy, depending on the variety. If you have a choice, select cucumbers that are firm and slender. Thicker cucumbers tend to have more seeds and softer flesh.

    I like to add Korean garlic chives (buchu, 부추). It’s easier now to find garlic chives around here, and summer garlic chives are tender and delicious. You can leave them out if you can’t find them. Use some scallions instead.

    DSC 0035 1024 - Cucumber Kimchi (Oi Kimchi)

    Oi kimchi seasoning

    Because this is kimchi, unlike oi muchim, I use salted shrimp (saeujeot/saewujeot, 새우젓) and fish sauce (myeolchiaekjeot, 멸치액젓). The ratio of these two ingredients is always a matter of preference among Korean cooks. You can also just use one of the two, not both. It’s really up to you!

    How to make cucumber kimchi vegan

    This is actually a question for all kimchi types. There are various ways to make vegan kimchi depending on kimchi types and preference. For this cucumber kimchi, use Korean soup soy sauce (gukganjang, 국간장) as a substitute for salted shrimp and/or fish sauce. Use an equal amount and complete the dish with salt as necessary. Or you can simply use salt to season the cucumbers.

    DSC 0108 1024 - Cucumber Kimchi (Oi Kimchi)

    How long will this kimchi stay good?

    You can eat this kimchi on the same day you make it. It will be best over the next few days, but still good for up to 2 weeks, if it lasts that long. If you like it ripe, leave it out at room temperature overnight to expedite the fermentation process and then refrigerate. Oi kimchi is not for long-term storage. 

    More cucumber recipes

    Oi muchim (spicy cucumber salad)
    Oi sobagi (stuffed cucumber kimchi)
    Oiji (Korean pickled cucumbers)
    Oiji muchim (spicy seasoned cucumber pickles)
    Oi naengguk (chilled cucumber soup)
    Oi Bokkeum (stir-fried cucumbers)

    Watch how to make it

    For more Korean cooking inspirations, follow along on YouTube, Pinterest, Twitter, Facebook, and Instagram.

    DSC 0108 3 350x350 - Cucumber Kimchi (Oi Kimchi)

    Cucumber kimchi (Oi kimchi)

    4.70 from 60 votes
    Side Dish
    Prep Time: 15 minutes minutes
    30 minutes minutes
    Total Time: 45 minutes minutes
    Print Recipe

    Ingredients

    • 1.5 pounds cucumbers (Korean cucumbers or other type such as Kirby pickling cucumbers)
    • 1 tablespoon coarse sea salt less if using fine salt
    • 2 to 3 ounces garlic chives (buchu, 부추) Or scallions
    • 1/4 medium onion

    Seasonings:

    • 2 to 3 tablespoons gochugaru 고추가루 (Korean red chili pepper flakes)
    • 1 tablespoon myulchi aekjeot 멸치액젓 (fish sauce)
    • 1 tablespoon saeujeot 새우젓 (salted and fermented shrimp) or use more fish sauce
    • 1 tablespoon minced garlic
    • 1/2 teaspoon grated ginger
    • 2 to 3 teaspoon sugar or 2 tablespoons maesilcheong (Korean plum syrup) Or your favorite sugar substitute
    • 1 teaspoon roasted sesame seeds - optional

    Instructions

    • Cut the cucumbers in half lengthwise. Cut each one in half again lengthwise. Dice the cucumbern quarters into about 1 to 1.5 inch-long pieces. Sprinkle the salt evenly all over the cucumber pieces. Let them sit for about 30 minutes.
      oi 2Bkimchi 1 e1533003083651 - Cucumber Kimchi (Oi Kimchi)
    • Drain the cucumbers well in a strainer to remove any water released. Do not rinse the cucumbers.
      oi 2Bkimchi 2 e1533003149608 - Cucumber Kimchi (Oi Kimchi)
    • Cut the garlic chives into 1.5 inch long pieces. Thinly slice the onions.
      DSC 0013 600x402 - Cucumber Kimchi (Oi Kimchi)
    • Add the onions and garlic chives along with all the remaining ingredients to the salted cucumbers. Toss everything until the cucumbers are well coated with the seasoning. The cucumbers will look dry at this point, but will release moisture as they absorb the seasonings.
      DSC 0023 600x402 - Cucumber Kimchi (Oi Kimchi)

    Notes

    You can start eating this kimchi on the same day. If you like it ripe, leave it out at room temperature for a few hours to overnight to expedite the fermentation process. Then, refrigerate.
    Tried this recipe?Mention @koreanbapsang or tag #koreanbapsang!

    This recipe was originally posted in August 2011. It’s updated here with new photos, more information, and an improved recipe.

    You may also like:

    • 15 Easy Kimchi Recipes e1612498561532 150x150 - Cucumber Kimchi (Oi Kimchi)15 Easy Kimchi Recipes
    • DSC 0831 150x150 - Cucumber Kimchi (Oi Kimchi)Traditional Kimchi
    • DSC2072 4 150x150 - Cucumber Kimchi (Oi Kimchi)Myeolchi Bokkeum (Stir-fried Anchovies)
    • DSC 2014 e1547701382767 150x150 - Cucumber Kimchi (Oi Kimchi)Instant Pot Kimchi Jjigae (Stew)
    « Oi Sobagi (Stuffed Cucumber Kimchi)
    Samgyetang (Ginseng Chicken Soup) »
    9511 shares
    • Share
    • Tweet
    • Email

    Primary Sidebar

    Welcome to Korean Bapsang

    Korean Bapsang Author
    Hi! I'm Hyosun, and I am a Korean-American mom of two wonderful grown-up children. Here, you will learn how to cook Korean dishes the way we Koreans traditionally eat at home. Read More...

    Never Miss a Recipe

    Popular Recipes

    • a large bowl of red spicy Korean stir-fried rice cakes with serving plates and chopsticks Tteokbokki (Spicy Stir-fried Rice Cakes)
    • 2 quarter-heads of napa cabbage kimchi in a large ceramic bowl Traditional Kimchi
    • Stir-fried glass noodles with beef and vegetables in a square bowl Japchae (Stir-Fried Starch Noodles with Beef and Vegetables)
    • Sundubu Jjigae (Soft Tofu Stew)
    • Korean noodles in a black bean sauce topped with cucumber matchsticks and served in a white bowl Jajangmyeon (Noodles in Black Bean Sauce)
    • A 6-photo collage of 15 Korean vegetable side dishes 15 Vegetable Side Dishes (Banchan)
    • Korean fried chicken nuggets in a sweet and savory sauce Dakgangjeong (Sweet Crispy Korean Fried Chicken)
    • kimchi stew with tofu in an earthen pot with the lid laid on the side of the pot Kimchi Jjigae (Kimchi Stew)

    Popular Categories

    Noodles and rice category banner

    Korean BBQ category banner

    Stews category banner

    As Featured On:

       

    Footer

    Korean Bapsang New Logo

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Copyright © 2024 · All rights reserved · Korean Bapsang

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required