Korean Cucumber Kimchi (Oi Kimchi 오이김치)
A fresh, spicy, and crunchy Korean cucumber kimchi made in under an hour. This quick cucumber kimchi recipe combines cucumbers, carrots, scallions, and gochugaru for a refreshing, tangy side dish that pairs with any Korean meal.
Servings 4 people
Calories 127kcal
Ingredients
- 5 cucumber Persian
- ½ tbsp salt
- 2 spring scallion (spring onion)
- 1 carrot
- 3 tbsp gochugaru
- 2 tbsp rice wine vinegar
- 2 tbsp sugar
- 1 garlic clove minced
- 1 tbsp fish sauce
- 1 tbsp sesame oil toasted
- tbsp sesame seeds roasted
Instructions
- 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 vinegar, sugar, minced garlic, fish sauce, and sesame oil. Stir until sugar dissolves. Adjust flavours if needed.
- 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 carrot and sliced scallions and toss again until everything is 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.
Notes
- Don’t skip salting the cucumbers, as this helps remove excess moisture and preserve crispness.
- Drain well and remove excess water.
- Replace fish sauce with tamari or a vegan alternative.
- Eat immediately or leave a few hours for more flavour.
Nutrition
Calories: 127kcal | Carbohydrates: 19g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 1342mg | Potassium: 694mg | Fiber: 5g | Sugar: 13g | Vitamin A: 4602IU | Vitamin C: 13mg | Calcium: 82mg | Iron: 2mg