Oi Mul Kimchi (Korean Cucumber Water Kimchi) – Cool, Tangy Summer Kimchi

Yeolmu mul-kimchi may be the “classic” Korean water kimchi, but oi mul kimchi (오이물김치)—cucumber water kimchi—is absolutely the summer MVP.

It’s everything you want when it’s hot out: crunchy cucumbers, a clean tangy bite, and a light, refreshing broth you can actually drink. And if you pour that icy broth over cold noodles? The slurp factor becomes… highly persuasive.

What is Oi Mul Kimchi?

Mul-kimchi literally means “water kimchi.” Instead of a thick, heavily seasoned paste, you make a light, fermented broth and enjoy it with crisp vegetables. This cucumber version ferments quickly and tastes extra refreshing straight from the fridge.

Why You'll Love This Refreshing Korean Side Dish

This summer kimchi recipe is not just delicious; it's a fantastic way to beat the heat and revitalize your palate. The gentle sourness instantly awakens your appetite, making it perfect when you're feeling a bit worn out by the sun. Plus, it's a versatile side dish that pairs wonderfully with almost any Korean meal, especially grilled meats or a simple bowl of rice.

Ingredients (with helpful notes)

• 5 dadagi cucumbers (다다기 오이)
  Substitutes: Korean cucumbers, Persian cucumbers, or Kirby cucumbers (choose firm ones for max crunch)
• Yellow & red bell pepper (paprika) (optional but great for color + sweetness)
• About 50 g salt (for salting the cucumbers)

Anchovy stock

• 4 1/4 cups water (1 L) + 3 broth coins
  Substitute: homemade anchovy-kelp stock, or a light vegetable stock if you want it non-fishy

Glutinous rice slurry (찹쌀풀)

• 1 Tbsp glutinous rice flour + 1 cup water (250 ml)
  This adds a gentle body to the broth and helps fermentation taste rounder.

Broth flavor base

• 1 can Korean pear drink (갈아만든 배)
  Substitute: pear juice, blended ripe pear, or apple/pear juice blend
• 1 onion
• 4–5 red chili peppers
• 1 Tbsp minced garlic

Seasoning

• Salt, to adjust at the end
• Water, if you need to dilute

Measuring spoons are used in this recipe.

Step-by-Step Guide: How to Make Cucumber Water Kimchi

Follow these easy instructions to create your own batches of delicious Oi-Mul-Kimchi:

1. Prepare the Cucumbers

Since we'll be enjoying these cucumbers with their skin on, give them a thorough cleaning. Rub and scrub them well with a bit of salt. Afterward, soak them in vinegar water for about 5 minutes.

2. Salt the Cucumbers for Crispness

Cut the cucumbers into bite-sized pieces. In a bowl, toss the cut cucumbers with approximately 50 grams of salt. Let them sit and cure for about 1 hour. This step helps draw out excess water and gives them that signature crunch.

3. Prepare the Glutinous Rice Slurry & Stock

First, for the anchovy stock: Boil about 4 1/4 cups (1 L) of water with 3 broth coins. Once the stock is ready, remove from heat and let it cool completely.
For the glutinous rice slurry: Dissolve 1 tablespoon of glutinous rice flour in about 1 cup (250 ml) of cold water. Gently simmer this mixture over low heat, stirring constantly, until it thickens into a slurry. Once it's the right consistency, cool this down too.

4. Rinse the Salted Cucumbers

After 1 hour of salting, rinse the cucumbers thoroughly under cold water, about twice, to remove excess salt. Place them in a strainer or colander and allow them to drain well, removing as much water as possible.

5. Craft the Mul-Kimchi Base Broth

In a blender, combine the following:

• 1 onion
• 4 red chili peppers
• 1 tablespoon minced garlic
• 1 can of crushed Korean pear drink
  Blend these ingredients until smooth. Then, strain the mixture through a fine-mesh sieve (or cheesecloth works great!) and press out all the liquid, discarding the pulp. You want only the clear, flavorful juice.
  To this strained liquid, add the cooled glutinous rice slurry and the cooled anchovy stock. This forms your flavorful mul-kimchi base broth.

6. Slice the Bell Peppers

Cut the yellow and red bell peppers into pieces that are roughly the same size as your cucumber pieces, or slightly smaller for a more delicate addition.

7. Combine and Season to Perfection

Add the well-drained cucumbers and the sliced bell peppers into your prepared base broth.
Important Tip: Since the cucumbers are already salted from the curing process, the base broth should taste slightly bland at this stage. This balance is key! Taste the mixture. If it feels too bland, add a little more salt (dissolving it first for even distribution). If it tastes too salty, simply add a splash of cold water.
(My batch initially felt a bit bland, so I added a little more salt, and it was perfect!)

8. Ferment & Chill

For the best flavor development, leave your Oi-Mul-Kimchi at room temperature for half a day to a full day (depending on how warm your kitchen is and how quickly you want it to ferment). Once it has developed a gentle tang, transfer it to the refrigerator. It will continue to ferment slowly and become even more delicious over the next few days.

Personal Tip & Experience!

This cucumber water kimchi is truly a treat when you're seeking a refreshing boost. That gentle sourness is a fantastic appetite stimulant, especially during the hotter months.

I'll admit... one time, I completely forgot about my batch and left it out at room temperature for a bit too long! As a result, it fermented quite a lot, and the cucumbers turned intensely sour. The tang became much stronger. But, surprisingly, because of that extra kick, it actually paired even better with cold noodles! Haha. So, in the end, while I was initially a little disappointed, I was also kind of satisfied with that "over-fermented" batch of Oi-Mul-Kimchi. Don't be afraid to experiment with fermentation time to find your ideal tang!

Serving Suggestions for Your Refreshing Mul-Kimchi

While delicious on its own as a side dish, Oi-Mul-Kimchi truly shines when served with:

• Cold Noodles: The classic pairing! Pour the kimchi and its broth over Korean cold noodles (like somyeon or naengmyeon) for an incredibly refreshing meal.
• Grilled Meats: Its bright, tangy flavor cuts through the richness of BBQ.
• Rice & Other Banchan: A perfect, light complement to any Korean meal.