Korean Cucumber Kimchi (Oi Kimchi 오이김치) – Quick & Spicy

When you crave kimchi flavours but don’t have a lot of time, this Korean cucumber kimchi recipe is for you. I make this easy cucumber kimchi whenever I want something bright, crunchy, and spicy in under 45 minutes.

Banchan (Korean side dishes) are one of my favourite parts of Korean food. The variety of flavours and textures truly sparks joy and brings wonderful complexity to any meal.

And they’re not just for Korean food, they make fantastic sides for a range of Asian dishes. I often make hobak bokkeum (stir-fried zucchini) and sigeumchi namul (seasoned spinach) on weeknights because they take just 10 minutes and are packed with sesame and garlic flavours my family loves.

What I love most about this cucumber kimchi is that it delivers that addictive, tangy kimchi flavour without days of fermentation. You can make just enough for one meal or enough to last a few days; it’s that flexible.

What makes my version different is the balance of spice and tang, combined with crunchy cucumbers, carrots, and scallions. The kimchi sauce blends gochugaru, rice vinegar, fish sauce, garlic and toasted sesame oil for that signature heat and aroma.

So if you’re wondering how to make quick kimchi at home, this spicy Korean cucumber salad is your answer. It is fast, bold, and perfect as a side dish or tucked into a meal prep lunchbox.

What is The Difference Between Kimchi and Oi Kimchi?

Kimchi is a general term for Korean preserved vegetables that rely on salt, spice and fermentation. The most common one you find is napa cabbage (aka Chinese cabbage, wombok).

Oi kimchi refers specifically to cucumber kimchi, often known as a “quick kimchi” because it can be made and eaten on the same day. “Oi” in Korean means cucumber.

Another version is oi sobagi which is a stuffed cucumber kimchi and is generally left for longer to develop more complex flavours.

If you like spicy cucumber salads, you have to try our Korean oi muchim recipe, or for a refreshing tang, make our Japanese cucumber sunomono.

Recipe Overview

Flavour/Texture: Spicy, slightly sweet and savoury with a satisfying crunch. I love how the gentle sweetness of cucumbers contrasts perfectly with bold gochugaru dressing and nutty sesame aroma.

Ease: Very easy to prepare, this Korean banchan recipe is perfect for beginners or anyone short on time.

Time: Takes about 20 minutes of prep, plus 20 minutes to marinate. Serve right away or let it rest for a deeper flavour.

Ingredients You’ll Need for This Cucumber Kimchi Recipe

Cucumbers: Choose cucumbers that are fresh and firm to hold. No soft spots.

Salt: Draws out moisture, keeping the cucumbers crisp.

Scallion: Adds freshness and a mild onion flavour.

Carrot: This is optional, but I like the added colour and texture.

Gochugaru: Quintessential Korean red pepper flakes. Once you have this in your pantry, you will be using it on everything! Gochugaru gives the authentic colour, heat, and smoky kick.

Rice wine vinegar: Required to balance the spiciness and add bright acidity to kimchi.

Sugar: Rounds out the acidity and spice.

Minced garlic: Boosts the seasoning’s depth.

Fish sauce: Use a quality fish sauce to bring umami depth to the seasoning.

Toasted sesame oil: Toasted sesame oil is quintessential in Korean cooking. The toasted nutty aroma gives the finishing flavour that we are familiar with.

Roasted sesame seeds: Perfect finishing touch for crunch and nuttiness. I always have a bottle of roasted sesame seeds in my pantry, ready to go. Easy to shake over all the Korean dishes we make!

Variations and Substitutions

Different varieties of cucumber: If you can find Korean cucumbers, that would be ideal. But Persian, snack or thin long cucumbers work perfectly too.

Scallions: Use green onions if you prefer a stronger onion flavour. I prefer scallions as it is milder and suitable for a quick kimchi recipe.

Gochugaru substitute: There’s really no perfect substitute for gochugaru. Its unique blend of heat, subtle sweetness, and gentle smokiness is hard to replicate.

While cayenne pepper or chilli powder can add spice, they lack that depth of flavour. If you must substitute, try mixing smoked paprika with a little cayenne to mimic the heat and smoky notes of gochugaru.

Salted fermented shrimp (saeujeot): Traditionally you would use Korean fermented shrimp in the seasoning for that umami flavour. However, fish sauce works as a simpler option.

Vegan option: Swap fish sauce for 1 tbsp tamari or a vegan fish sauce alternative.

Adjust spiciness: Add more gochugaru if you like a real spicy kick.

Extra add-ins: Try thinly sliced onion, daikon, minced ginger, garlic chives or even garlic shoots for variety.

How to Make Korean Cucumber Kimchi (Oi Kimchi 오이김치)

Wash and slice cucumbers. Trim ends and slice into 0.5 cm rounds. Place in a large bowl.

Sprinkle salt over cucumber slices, toss, and let sit for 15-20 minutes to draw out water.

While cucumbers rest, shred the carrot and slice scallions into 5 cm lengths, then into thin strips.

Mix the kimchi seasoning in a bowl by combining gochugaru, rice wine vinegar, sugar, minced garlic, fish sauce, and sesame oil. Stir until sugar dissolves. Taste and adjust spice, sweet or acid now.

Rinse cucumbers under cold water to remove excess salt, then drain well. If very wet, gently squeeze out extra water.

Add drained cucumbers to the seasoning bowl and toss to coat thoroughly. Add shredded carrots and sliced scallions, and toss again until everything is well-coated.

Sprinkle with toasted sesame seeds.

Transfer to an airtight container and marinate in the fridge for at least 20 minutes. Serve chilled or at room temperature.

How to Make This Salad Perfectly [Expert Tips]

Don’t skip salting: This is key, as the salt helps draw out the excess moisture from cucumbers and gives them the crunch after marinating in the kimchi seasoning.

Drain well: Too much liquid dilutes the dressing, making the kimchi soggy.

Taste and adjust before marinating: Always taste the seasoning and adjust the sugar, vinegar, or gochugaru, as different brands may vary in flavour.

Rest for flavour: Enjoy right away or let it sit for longer for more flavour. For a more developed, tangy flavour, let it sit at room temperature for a few hours or overnight to speed up fermentation, then transfer it to the fridge.

Serve chilled: I prefer to serve this quick kimchi chilled.

Frequently Asked Questions

More Sides and Salads with Cucumber