Name: Quick Cucumber Kimchi
Prep time: 10 min
Total time: 10 min
Yield: 2
Ingredients: 4 small Cucumbers, English cucumber or Persian cucumbers are ideal; 1/2 Onion, thinly sliced; 2 sprigs Green onion, chopped; 3 tablespoons Korean Pepper Flakes, (gochugaru); 3 tablespoons Rice vinegar; 3 tablespoons Soy sauce; 1 tablespoon Gojuchang; 1 tablespoon Sesame oil; 2 tablespoons Sugar; 2 cloves Garlic, minced; Sesame seeds for garnish

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This quick cucumber kimchi is bursting with bold Korean flavor for a deliciously crunchy, spicy, tangy condiment or side dish. Enjoy easy cucumber kimchi in a rice bowl, alongside meat, or by itself; it is that good!

For more delicious vegetable side dish recipes try The Best Fajita Veggies and Delicious Grilled Zucchini and Squash next!

a bowl of cucumber kimchi on a cutting board with a second bowl in the background

Cucumber kimchi, known as oi kimchi or oi muchim, in Korea, packs a spicy punch and a crunchy texture that will have you devouring it by the forkful. If you want the familiar flavors of kimchi immediately, then this recipe was made for you!

Why you will love Cucumber Kimchi:

Quick! You get the amazingly pungent flavor of kimchi without the long fermenting process.

Great for Summer! This variation of kimchi includes crisp cucumbers that have a refreshing quality that makes them perfect for hot weather.

Adaptable! Enjoy this side within 10 minutes or let it ferment overnight for an even stronger flavor.

What is Kimchi?

Kimchi is a Korean condiment or banchan (side dish) made with fermented napa cabbage, chiles, spices, and a variety of other vegetables. Cabbage kimchi is a staple in Korean cuisine and is served with every meal.

It can take days to weeks to ferment. So technically, this recipe is not traditional kimchi but rather a spicy cucumber salad or Korean cucumber salad. However, it is an excellent substitute.

Ingredients for Cucumber Kimchi Recipe

You will need the following ingredients:

Small Cucumbers: English cucumbers, Persian cucumbers, or Korean cucumbers are ideal because the skin is not thick and the seeds are softer.
Onion: Thinly sliced.
Green onion: Chop 2 sprigs.
Korean Red Pepper Flakes (gochugaru): These hot pepper flakes are essential.
Rice vinegar: Use this for that distinct sour taste.
Soy sauce: This adds mouthwatering umami flavor.
Gojuchang: This red chili paste has a pungent flavor due to its fermented ingredients.
Sesame oil: This adds a nutty flavor and mellows some of the spicinesses to make this dish more palatable.
Sugar: Balance the salty, savory, and spicy flavors with a touch of sweetness.
Garlic cloves: Minced.
Sesame seeds: For garnish.

How to Make Cucumber Kimchi

Drain Excess Liquid from Sliced Cucumbers

Place a paper towel into the bottom of a bowl and slice the cucumbers into thin coins, about ¼ inch thick. Also add sliced onions and green onions, into the bowl on top of the paper towel. Allow the liquid from the cucumbers to soak into the towel while you prepare the kimchi sauce.

Combine Other Kimchi Ingredients

Combine the Korean pepper flakes, rice vinegar, soy sauce, gojuchang, sesame oil, sugar, and garlic in a small bowl. Stir until everything is fully incorporated.

Pour Kimchi Sauce Over Cucumbers

Remove the paper towel from the bowl with the cucumbers, and pour the kimchi sauce mixture over the cucumber and onions. Then stir it until everything is fully coated with the sauce.

Serve or Store

Enjoy right away, or cover the container with an airtight lid and allow them to ferment at room temperature overnight.

Then store them in the fridge. Sprinkle sesame seeds on them to serve (if desired).

overhead view of a small bowl of cucumber kimchi

Tips and variations for Korean Cucumber Kimchi

You can but you do not have to peel the cucumbers.
To make stuffed cucumber kimchi (oi sobagi), slice whole cucumbers into four pieces, lengthwise without cutting all the way through. Then stuff them with the remaining ingredients.
You can use fish sauce in place of soy sauce if you do not need this recipe to be vegan.
Feel free to add more vegetables like carrots, radishes, or bell peppers.
Store leftover cucumber kimchi in an airtight container in the fridge for up to 1 week.

FAQ

How long does cucumber kimchi last?

Cucumber kimchi lasts up to one week in the refrigerator when properly stored in an airtight container (preferably a mason jar).

Is cucumber kimchi healthy?

Yes! There are many cucumber kimchi benefits. It is low in calories and great for gut health. It has good bacteria (probiotics) that aid digestion.

Does cucumber kimchi need to be fermented?

No. Unlike cabbage, kimchi does not need an extended amount of time to ferment. It can be enjoyed immediately but you can also ferment it at room temperature overnight.

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2 cups