Crispy Cucumber Kimchi (Oi Kimchi)
A Refreshing and Crunchy Cucumber Kimchi Recipe
Learn how to make a wonderfully crisp and refreshing cucumber kimchi (Oi Kimchi) using fresh, seasonal cucumbers. It’s a perfect side dish for any meal and a great accompaniment to drinks!
Main Ingredients
- 5 cucumbers
- 1/2 onion
- 1/4 green onion (scallion)
Seasoning Ingredients
- 1.5 Tbsp salt (for pickling cucumbers)
- 2 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp maesil-cheong (plum syrup)
- 1 Tbsp minced garlic
- 1/3 Tbsp minced ginger
- 1 Tbsp anchovy sauce (fish sauce)
- A pinch of toasted sesame seeds
- 1.5 Tbsp salt (for pickling cucumbers)
- 2 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp maesil-cheong (plum syrup)
- 1 Tbsp minced garlic
- 1/3 Tbsp minced ginger
- 1 Tbsp anchovy sauce (fish sauce)
- A pinch of toasted sesame seeds
Cooking Instructions
Step 1
Gently scrape the bumpy surface of the washed cucumbers with the back of a knife to remove the ridges. Be careful not to damage the cucumber. Trim off the ends of both sides.
Step 2
Rinse the prepared cucumbers thoroughly under running water to remove any dirt or debris.
Step 3
Cut each cucumber in half lengthwise. Then, use a knife to carefully scoop out the seeds from the center by making a cross-shaped cut. This step ensures the seasoning penetrates well and maintains the cucumber’s crispiness. Cut the halves into bite-sized pieces, approximately 6 pieces per cucumber. (You can adjust the size to your preference.)
Step 4
Sprinkle 1.5 tablespoons of salt evenly over the prepared cucumber pieces. Using coarse sea salt (cheonilyeom) can add a deeper flavor, but regular salt works well too. Mix the salt thoroughly into the cucumbers to ensure even coating.
Step 5
While the cucumbers are pickling, gently toss them every 10 minutes. This helps them to pickle evenly and maintain their crisp texture.
Step 6
After pickling for about 30 minutes, rinse the cucumbers lightly under running water to remove excess saltiness. Drain them well in a colander. Insufficiently drained cucumbers can result in a watery or mushy kimchi.
Step 7
Thinly slice the onion. Finely chop the green onion. Try to cut them to a size similar to the cucumber pieces for better distribution of the seasoning.
Step 8
Add the drained cucumber pieces to a bowl along with the sliced onion and green onion. Now, add 2 tablespoons of gochugaru, 2 tablespoons of maesil-cheong, 1 tablespoon of minced garlic, 1/3 tablespoon of minced ginger, and 1 tablespoon of anchovy sauce. Mix everything gently but thoroughly until all ingredients are well combined. Taste the mixture and adjust the seasoning by adding more anchovy sauce if needed.
Step 9
Finally, sprinkle a pinch of toasted sesame seeds over the kimchi and mix lightly. This cucumber kimchi is delicious to eat immediately for a fresh, crunchy taste. Storing it in an airtight container in the refrigerator will allow the flavors to meld and deepen over time. Enjoy your homemade Oi Kimchi with your meals!
