Crisp and Refreshing Quick Oi Kimchi (Cucumber Kimchi)
A quick oi kimchi (cucumber kimchi) made by tossing salted cucumbers directly in seasonings for a crisp, fresh bite.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This quick kimchi is tossed right away without any fermentation, giving it a fresh, crunchy texture. A touch of extra sugar brings out savory richness, and adding scallions or garlic chives makes it a wonderful, simple side dish.
- Servings
- about 4–5 servings
- Difficulty
- Medium
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Korean cucumber (joseon-oi)4
- Coarse sea salt2 tbsp
Seasoning
- Gochugaru (Korean chili flakes)3 tbsp
- Anchovy fish sauce (or sand lance fish sauce, salted fermented shrimp (saeujeot))2 tbsp
- Minced garlic1 tbsp
- Sugar1.5 tbsp (1 1/2 tbsp)
- Minced ginger1 tsp
- Toasted sesame seeds
- Sprinkle the cucumbers evenly with coarse sea salt and salt them for 30 minutes.
- You can use garlic chives in a similar amount instead of scallions.
- Since this is not a fermented kimchi, I added a generous amount of sugar to make it slightly sweet. If you dislike sweet flavors, reduce it to 1 to 1/2 tbsp.
Steps
1. Cut the cucumbers into 4 lengthwise, then cut each piece crosswise into 4 pieces.
2. Cut the scallions to about the same length as the cucumbers.
You can use garlic chives in a similar amount instead of scallions.
3. Sprinkle the cucumbers evenly with coarse sea salt and salt them for 30 minutes.
4. While the cucumbers are salting, add all the seasoning ingredients and mix them together.
Since this is not a fermented kimchi, I added a generous amount of sugar to make it slightly sweet.
If you dislike sweet flavors, reduce it to 1 to 1/2 tbsp.
5. Rinse the salted cucumbers in water just once and drain them in a colander to remove moisture.
6. In a bowl, add the cucumbers and seasonings first, then toss lightly.
7. Add the scallions and toss gently so all the ingredients combine.
8. Taste it, and if it is too bland, finish by adding more fish sauce or salt.
Ppunwife's tips
- This side dish is meant to be eaten fresh and crunchy within a few days, rather than stored long term.
- Taste it, and if it is too bland, finish by adding more fish sauce or salt.
FAQ
If I do not have scallions, what can I substitute?
You can prepare a similar amount of garlic chives and use them instead of scallions.
Can I use a different fish sauce instead of anchovy fish sauce?
Besides anchovy fish sauce, you can adjust the seasoning by substituting sand lance fish sauce (kkanari-aekjeot) or salted fermented shrimp (saeujeot).
How do I adjust it if I want to reduce the sweetness?
If you do not prefer sweet flavors, reduce the amount of sugar to about half a tablespoon to a tablespoon.
How do I fix the seasoning if it tastes bland after tossing?
After tasting, if it feels bland, simply add a little more fish sauce or salt to adjust the seasoning.
