Easy Cucumber Kimchi (Oi Kimchi)

Easy Cucumber Salad

We’re still in the middle of summer! And cucumbers are one of the best things to indulge in during this season.

Easy Cucumber Kimchi Side Dish

So now is the perfect time to try out this delicious Korean side dish (or banchan), which is cucumber kimchi, also known as “oi kimchi”. It’s a refreshing variation of the traditional Korean fermented dish that’s made from napa cabbage.

It’s not to be confused with another Korean cucumber dish that’s popular during the summer, known as “oi sobagi”, which is stuffed cucumber kimchi.

This cucumber kimchi is so easy to prepare, and offers a light, crisp texture with spicy and savory flavors. The sliced cucumbers are first “sweated” to draw out any excess moisture, then rinsed with water, and finally mixed with julienned carrots as well as ingredients such as garlic, gochugaru, soy sauce, and rice vinegar.

For a quick meal, you can pair this cucumber kimchi dish with a bowl of rice and roasted seaweed (nori). However, it also goes incredibly well with a variety of dishes. You can have it with fried rice, stews (like this Meat-Free Kimchi Jjigae (Kimchi Stew)), or even Korean bbq!

cucumber kimchi ingredients

(For full ingredient measurements, please proceed to the recipe card below.)

• Persian cucumbers
• Salt
• Medium sized carrot
• Green onion
• Garlic
• Gochugaru: Korean chili powder.
• Rice vinegar
• Soy Sauce
• Sugar
• Sesame oil
• Sesame seeds

How to make easy cucumber kimchi salad (oi kimchi)

Step 1: Slice Persian cucumbers to your desired shape and thickness. For this recipe, I like to cut it into 1/2 inch thick medallions. Add cucumbers to a bowl and add salt to draw out the water. Mix it and set aside for at least 15 minutes. In the meantime, prepare the rest of the ingredients.

Step 2: Once the time is up, drain the water from the bowl and give the cucumbers a good rinse to get rid of any excess salt. This is optional but I like to give the cucumbers a good squeeze to remove any excess water. Pat the cucumbers dry with a paper or kitchen towel then transfer to a new dry bowl.

Step 3: Add the rest of the ingredients and mix well. Adjust to taste and serve! Enjoy!

notes for easy cucumber kimchi (oi kimchi)

• Thickness and shape preference: Traditionally, cucumber kimchi is cut lengthwise into 1-1.5 inch length pieces. However, I prefer slicing them into medallions.
• Adjust the seasonings: Amount of seasonings should be up to preference. For example, add more sugar if you want it sweeter, or if you prefer a milder kimchi, reduce the amount of gochugaru.
• Storage: Place in an airtight container, and store in the fridge.
• Fermentation and storage time: This can be served immediately, but in my opinion, it tastes even better the next day. The kimchi can be stored in the fridge up to one week. As it sits, the flavors will continue to develop, becoming more intense over time. However, it’s best enjoyed within the first few days when the cucumbers are still crisp and fresh.
• Avoid soggy kimchi: Sweat the cucumbers – Season the sliced cucumbers in a bit of salt and set aside for at least 15 minutes, then drain the water. The salt will draw out the excess moisture from the cucumbers–effectively “sweating” them–which leaves the cucumbers crunchy. This helps to prevent the kimchi from ending up in a pool of liquid and becoming soggy.