Cucumber kimchi (Oi Kimchi, 오이 김치) is a popular summer kimchi in Korea. My mom used to make either a quick cucumber kimchi (as seen above) or stuffed cucumber kimchi (oi sobagi, 오이 소박이) every summer.
Essentially, both of them are cucumber kimchi. But one kimchi is serve with vegetables stuffed inside and the other one is not.
As a child, I always preferred just plain quick cucumber kimchi because I didn’t like the stuffings inside of the kimchi. I find these rather annoying because all I really wanted was simple, tasty and crunchy cucumbers.
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So if my mom made stuffed cucumber kimchi instead, I would spent a few minutes at each meal to take those stuffings out. Lol. How counter productive! Because it does take good time to stuff those things into the small gaps of cucumbers.
Though, as a grown up, I love eating both styles of kimchi. They both are equally delicious and I particularly love the crunchy texture!
The cucumber kimchi is good with even just simple steamed rice, but it also goes wonderfully well with Korean BBQ. Hope you make it soon!
Korean Cucumber Kimchi
P.S. If you like cucumber, try my other cucumber recipes! Spicy Korean cucumber salad (Oi Muchim) and Korean cucumber side dish (Oi Namul). Also, if you want to learn how to make stuffed cucumber kimchi, check it out from my banchan cookbook.
*If you don’t like using salted shrimps (1/2 Tbsp) and fish sauce (1/2 tsp), substitute them with 1 Tbsp regular soy sauce.
1. Cut off both ends of the cucumber. Divide the cucumber into 3 pieces then cross cut each piece length ways. You should end up with 4 to 5 cm (1.5 inch) length cucumber pieces. Put the cucumber into a large bowl then scatter the coarse sea salt around on top. Gently mix them so that the cucumber gets pickled evenly. Set it aside for 20 minutes.
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2. Gently brush off the salt from the cucumber then transfer the cucumber into a clean bowl. Pour in the kimchi sauce then mix them gently. (If using) Add the carrots and garlic chives then mix with the rest again. Transfer into a glass container and cover.
Store kimchi in an air tight glass container.Cucumber kimchi is best to be consumed within 7 days. The older the cucumber kimchi gets, the more water it loses. Then it can get mushy.
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Quick & Easy Cucumber Kimchi
* If you don’t like using salted shrimps (1/2 Tbsp) and fish sauce (1/2 tsp), substitute them with 1 Tbsp regular soy sauce.
Calories: 42 kcal | Carbohydrates: 8 g | Protein: 1 g | Sodium: 1249 mg | Potassium: 280 mg | Fiber: 2 g | Sugar: 5 g | Vitamin A: 1260 IU | Vitamin C: 10.1 mg | Calcium: 40 mg | Iron: 0.9 mg
The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Quick Cucumber Kimchi
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Welcome to my Korean kitchen! I’m so happy that you're here. I am Sue, the creator behind My Korean Kitchen (since 2006). I love good food and simplifying recipes. Here you will find my best and family approved recipes. Thanks for stopping by!
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I'm Sue, the author/cook/photographer behind My Korean Kitchen. Here I talk all about my love and passion for Korean food and Korean fusion food.
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