Easy Cucumber Kimchi 오이 김치
My Cucumber Kimchi recipe is cool, crunchy, spicy and refreshing. The perfect Korean side dish. Super simple and very, very tasty. It goes with pretty much everything but is especially good with bulgogi and Korean BBQ. My recipe is super quick, so, it is perfect for when your regular kimchi has run out and you need some badly. 🙂
When I was growing up, we ate more seasonal food than we do nowadays. I remember my mum making Cucumber Kimchi on hot summer days. Thinking about it now, she was making it easy on herself on those sweltering afternoons, as this kimchi is quick and easy to make. Of course, these days cucumbers are permanently in season and we still have 6 more days or summer left, right?
Watch My Easy Cucumber Kimchi Video Recipe (3m)
In a few weeks, Chuseok (추석) (Korean Thanksgiving) is coming around. If you think it will be too much hassle making Asian Cabbage Kimchi, then you should seriously give this recipe a try. But you don’t need Chuseok as an excuse to make extra kimchi. It is always good to have a little variety for that extra side dish when you have family and guests around.
There is another cucumber kimchi called Oi Sobagi (오이소박이) but it takes a bit of time because you need to cut each cucumber carefully and stuff them with vegetables. I will post my Oi Sobagi recipe in the future, so, keep your eyes on my blog.
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- 3 Cucumbers (approx 380-400g each)
- Salt Water Marinade
- 2 ½ tbsp Sea Salt
- 600 ml Water
- Kimchi Sauce
- 1 Carrot (140g)
- 1 Pear (190g)
- ¼ Medium Sized Onion, Peeled (40g)
- ½ tbsp Mashed Ginger
- 1 tbsp Mashed Garlic
- 6 tbsp Korean Red Pepper Powder
- 3 tbsp Fish Sauce
- 2 tsp Sea Salt
- 1 tbsp Sugar
- 4 Spring Onions/Green Onions, Chopped (114g)
- Wash the cucumbers and chop each one in half. Chop each of these pieces in half again so you have 12 roughly equal length pieces. Now chop each piece lengthways into quarters.
- Boil the water and pour it into a big bowl. Add the sea salt and give it a stir until all the salt has dissolved.
- Add the chopped cucumbers and marinate for 40 minutes. Give them a good stir halfway through and when the 40 minutes is up, drain them in a colander and leave them to stand for another 10 minutes. Using boiling water in the marinade makes the crunchy texture of the cucumbers last longer. A lot of restaurant owners use this method for a more delicate taste.
- While the cucumbers are marinating, julienne (chop into matchstick size pieces) the carrots with a mandoline. Of course you can use a sharp knife but I prefer the mandoline as it is quicker.
- Peel the pear and chop into quarters.
- Put the pear, onion, mashed garlic and mashed ginger into a food processor. Whizz into a smooth paste.
- In a big bowl, add the red pepper powder, fish sauce, sea salt, sugar and pear paste and mix well. .
- Add the chopped carrots and the chopped spring onions/green onions and give them another mix.
- Add the cucumbers to the the bowl and mix them up completely. Your cucumber kimchi is now ready to eat. Leave the cucumber kimchi for half a day in a sealed container at room temperature before putting it in the fridge. This starts the fermentation process. It can be stored in a fridge for up to 4 weeks if it lasts that long!