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    Home » Recipes

    Cucumber Kimchi (Oi Kimchi)

    Published 07/30/2018. Updated 06/11/2021

    Jump to Recipe

    Make kimchi with summer cucumbers. It’s easy, crisp, crunchy and deliciously refreshing!

    DSC 0049 e1533001590106 - Cucumber Kimchi (Oi Kimchi)

    If you ask me which is the easiest kimchi you can try to make this summer, I’d say this cucumber kimchi (oi kimchi, 오이김치)! It’s summer, and we all should be eating more cucumbers. This recipe is super easy! Simply cut up the cucumbers, salt briefly, and then mix with the seasoning!

    As such, it’s an excellent alternative to the stuffed cucumber kimchi, oi sobagi (오이 소박이), if you don’t want to bother stuffing the cucumbers.

    Because the cucumbers are cut similar to cubes, this cucumber kimchi is also called oi kkakdugi (오이깍두기), named after cubed radish kimchi — kkakdugi.

    DSC 0057 e1533001692863 - Cucumber Kimchi (Oi Kimchi)

    Cucumbers and other vegetables

    As mentioned in the stuffed cucumber kimchi recipe, use Korean cucumbers if available. Otherwise, use a thin-skinned variety with crisp flesh and small seeds such as Kirby, Persian, Japanese, or English cucumbers. If you have a choice, select cucumbers that are firm and slender. Thicker cucumbers tend to have more seeds and softer flesh.

    In this update, I also used Korean garlic chives (buchu, 부추), which is commonly added to oi kimchi in Korea. It’s easier now to find garlic chives around here, and summer garlic chives are tender and delicious. You can leave them out if you can’t find them. Simply use some scallions instead.

    A little bit of julienned carrot or red pepper will give the kimchi a nice pop of color.

    DSC 0035 e1533002026123 - Cucumber Kimchi (Oi Kimchi)

    Oi kimchi seasoning

    Because this is kimchi, unlike oi muchim, I use salted shrimp (saeujeot/saewujeot, 새우젓) and fish sauce (myeolchiaekjeot, 멸치액젓). The ratio of these two ingredients is always a matter of preference among Korean cooks. In general, more salted shrimp is used than fish sauce in summer kimchi for a lighter taste, but it’s really up to you!

    How to make cucumber kimchi vegan?

    This is actually a question for all kimchi types. There are various ways to make vegan kimchi depending on kimchi types and personal preference. For this cucumber kimchi, use Korean soup soy sauce (gukganjang, 국간장) as a substitute for salted shrimp and/or fish sauce. Use an equal amount and supplement with salt as necessary, or simply use salt to season the cucumbers.

    How long will this kimchi stay good?

    You can eat this kimchi on the same day you make it. However, it will get better over a few days. If you like it ripe, leave it out at room temperature overnight to expedite the fermentation process. Then, refrigerate. It will be good for a week or two, depending on the salt level.

    More cucumber recipes

    Oi muchim (spicy cucumber salad)
    Oi sobagi (stuffed cucumber kimchi)
    Oiji (Korean pickled cucumbers)
    Oi naengguk (chilled cucumber soup)
    Oi bokkeum (stir-fried cucumbers)

    DSC 0108 3 e1562125578144 - Cucumber Kimchi (Oi Kimchi)

    For more Korean cooking inspirations, follow  along on YouTube, Pinterest, Twitter, Facebook, and Instagram.

    DSC 0108 3 350x350 - Cucumber Kimchi (Oi Kimchi)

    Cucumber kimchi (Oi kimchi)

    4.55 from 59 votes
    Print Recipe

    Ingredients

    • 3 Korean cucumbers or 5 – 6 Kirby pickling cucumbers about 1.5 pounds
    • 1 tablespoon coarse sea salt less if using table salt
    • 2 to 3 ounces garlic chives buchu 부추
    • 1/4 medium onion

    Seasonings:

    • 2 to 3 tablespoons Korean red chili pepper flakes gochugaru 고추가루
    • 1 tablespoon salted shrimp saeujeot 새우젓
    • 1 tablespoon or fish sauce myulchi aekjeot (멸치액젓)
    • 2 teaspoons minced garlic
    • 1/2 teaspoon grated ginger
    • 1 tablespoon sugar
    • 1 teaspoon roasted sesame seeds

    Instructions

    • Cut the cucumbers crosswise into about 1-1/2 inch-long pieces. Quarter each piece lengthwise. Sprinkle the salt evenly all over the cucumber pieces. Let them sit for about 30 minutes.
      oi 2Bkimchi 1 e1533003083651 - Cucumber Kimchi (Oi Kimchi)
    • Drain the cucumbers well in a strainer to remove any water released. Do not rinse the cucumbers.
      oi 2Bkimchi 2 e1533003149608 - Cucumber Kimchi (Oi Kimchi)
    • Cut the garlic chives into 1-1/2 inch long pieces. Thinly slice the onions.
      DSC 0013 600x402 - Cucumber Kimchi (Oi Kimchi)
    • Add the onions and garlic chives along with all the remaining ingredients to the salted cucumbers. Toss everything until the cucumbers are well coated with the seasoning. The cucumbers will look dry at this point, but will release moisture as they absorb the seasonings.
      DSC 0023 600x402 - Cucumber Kimchi (Oi Kimchi)

    Notes

    You can start eating this kimchi on the same day. If you like it ripe, leave it out at room temperature for a few hours to overnight to expedite the fermentation process. Then, refrigerate.
    Tried this recipe?Mention @koreanbapsang or tag #koreanbapsang!

    I originally posted this recipe in August 2011. It’s updated here with new photos, more information, and an improved recipe.

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    « Oi Sobagi (Stuffed Cucumber Kimchi)
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    Reader Interactions

    Comments

    1. Linda says

      August 21, 2022 at 8:51 pm

      5 stars
      Made a batch today as we were drowning in fresh garden cucumbers. This is our new family favorite. Everyone loved them. So quick and easy to make and it sure is a nice snack or addition to a meal.

      Thank you

      Reply
      • Hyosun says

        August 23, 2022 at 12:01 am

        Oh I’m glad to hear that! Summer cucumbers are the best, especially from your own garden.

        Reply
        • Len says

          August 28, 2022 at 1:10 pm

          I love your blog. I used to go to a great Korean food store and the owner made cucumber kimchi. I moved and there is nothing like that here. 😢
          I have all of my ingredients to make cucumber kimchi! Today will be 91 degrees and it’s so refreshing to eat on a hot day! Thanks again!

          Reply
          • Hyosun says

            September 03, 2022 at 8:02 am

            Great! Glad you’re making it on your own! Enjoy it many more times.

            Reply
    2. Gwen says

      September 28, 2021 at 11:07 am

      Hi! May I know roughly how long can I keep this in the fridge / still best for consumption? Thank you!!!

      Reply
      • Merissa says

        July 10, 2022 at 7:12 pm

        I have kept mine for a month if being used, but if in the fridge not used like you made a whole bunch, about 6 month is you use 1/2 inch head space, mind you these are not sealed through canning. They are like pickles, as long as it looks and smells normal you are good. If you see any mold or discoloration chuck it.

        Reply
    3. LINDA Cochran says

      September 19, 2021 at 10:00 am

      5 stars
      I am so glad to have found your blog. It makes me so appreciative of all the wonderful meals my mom cooked for growing up. She is now in assisted living and unable to cook but I cherish all the wonderful memories watching her make amazing Korean food. Thank you for sharing your wonderful talent!!

      Reply
      • Hyosun says

        September 20, 2021 at 4:39 pm

        I am glad you found my blog too and it helps you cherish the wonderful memories of your mom’s cooking. You’re welcome, and best wishes for you and your mom!

        Reply
    4. Rick S says

      June 28, 2021 at 6:42 pm

      I dont have salted shrimp. I do have salted shrimp sauce may that be used and if so, how much in this recipe?

      Reply
      • Hyosun says

        July 01, 2021 at 11:08 pm

        I don’t know what that is, but try it. I’m sure it will add savory flavors.

        Reply
      • Chris says

        August 05, 2021 at 6:47 pm

        I’m thinking no as that requires cooking the sauce.

        Reply
    5. Chimmy says

      March 25, 2021 at 2:31 am

      5 stars
      My brothers and I made Cucumber Kimchi
      last night, shared it with my parents and our children, and we agreed that it was definitely & simply amazing, loved every bite!! Left overs today for lunch, no less enjoyable and delish ❤️. A 10 for us, thank you for sharing!

      Reply
    6. EAT CHIMAC says

      January 11, 2021 at 12:15 am

      Love Korean food, happy to find your recipes and information!
      I made this last night and it was amazing! I grilled some green beans at the same time and tossed them with some reserved marinade. So easy for a weeknight dinner! We’ll be making this again and again. Thanks!

      Reply
    7. Odessa says

      October 05, 2020 at 10:38 pm

      i love your blogs.. it helps me with my small korean food business.. a filipino here😁… is it ok if i don’t have garlic chives? coz it’s a bit hard to find chives here..

      Reply
    8. Robert W Honea says

      September 23, 2020 at 3:50 pm

      5 stars
      Great and Easy way to make Cumber Kimchi.
      Thanks,
      Bob

      Reply
    9. Chan Ramkalawan says

      May 30, 2020 at 9:34 pm

      Hi I would love to cook Korean way is there a recipe book that I can by, also I would like to learn to speak the language ,are there books out there to help me.

      Reply
    10. Cynthia King says

      March 14, 2020 at 11:52 am

      is the salted shrimp saeujeot a paste? Can I use minced salted shrimp? Thanks!

      Reply
      • Hyosun says

        March 14, 2020 at 10:29 pm

        Salted shrimp actually is fermented whole tiny shrimp. Not sure what minced salted shrimp is but I’m sure it will add some flavor to the dish.

        Reply
      • Avril says

        May 31, 2020 at 3:41 am

        Hi,
        May I know which type of chilli peper flakes to be used? Coarse or fine?
        Thanks

        Reply
        • Hyosun says

          May 31, 2020 at 11:47 pm

          Either one is fine. Hope you try it.

          Reply
    11. Elizabeth Kim says

      October 27, 2019 at 7:48 pm

      5 stars
      So yummy! Thank you for sharing! I used Stevia and amino acids and the end result was delicious! Thank you!

      Reply
    12. Hyun Nad says

      October 02, 2019 at 1:49 am

      5 stars
      I will definitely try this! By the way i have a question, will the fermentation length change if i thinly sliced it instead of cutting it cross-wise?

      Reply
      • Hyosun says

        October 03, 2019 at 11:17 pm

        No big difference. If you want to thinly slice and eat right away, I have another cucumber recipe called oi muchim on the blog.

        Reply
    13. Jillian Kim says

      August 19, 2019 at 1:37 pm

      This oi kimchi is amazing. I love your site. As a white girl cooking for a Korean husband, it is very helpful! We both love Korean food, but his mom doesn’t use measurements making it hard to learn. Thank you!!!

      Reply
      • Hyosun says

        August 26, 2019 at 1:11 am

        Great to hear! I’m glad to hear my recipes are helpful.

        Reply
    14. Kim says

      August 18, 2019 at 12:07 pm

      Hi, thank your for your recipes.
      I don’t have the salted shrimps. Would it make a lot difference if I don’t put that ingredients? Should I put more fish sauce to replace the missing ingredients?

      Reply
      • Hyosun says

        August 26, 2019 at 1:16 am

        Yes you can use more fish sauce.

        Reply
        • Angela says

          July 03, 2020 at 3:15 pm

          5 stars
          I have also used about a tbs of oyster sauce in place of the salted shrimp in this and the kimchi recipe. it seems to work great and i’ve had Korean friends tell me my kimchi is as good as they’ve had from home…i dont know if they’re just being nice, but it feels good to hear the compliment!

          Reply
          • Hyosun says

            July 05, 2020 at 4:31 pm

            I’m sure it was good! Thank you for letting me know.

            Reply
    15. Nyoka says

      June 17, 2019 at 5:13 pm

      Awesome recipes will try all of them kimchi lover💕

      Reply
    16. juliana francis says

      August 29, 2017 at 8:41 am

      just made your cucumber kimchi?
      it turns out pretty good.
      thank you?

      Reply
      • Hyosun says

        August 30, 2017 at 11:12 pm

        Great! Thanks for letting me know!

        Reply
    17. Sharen kiu says

      July 23, 2017 at 12:33 pm

      Thank you for sharing your recipes.
      I love Korean food but usually ate them at a Korean restaurant.
      Your blog definitely encourage me to try to cook at home.
      Thank you again.
      Regards
      Sharen. Malaysia

      Reply
    18. Patty says

      June 28, 2017 at 7:06 pm

      This turned out really well. I used two tsps soy sauce and 1 tsp vegan broth for the fish sauce to make it free of animal products. I let it ferment about 4 hours at room temperature to get some good bacteria going.

      Reply
    19. Ryan says

      September 29, 2016 at 12:56 pm

      I just wanted to say thank you for your efforts in creating this site. I have been cooking Korean food for over 10 years now and look at your recipes for new fresh inspiration and tips to constantly improve my cooking. Thank you again!

      Reply
      • Hyosun says

        October 01, 2016 at 9:23 pm

        That’s great to hear, Ryan! Thanks for leaving me a note. It really means a lot to me. Cheers!

        Reply
    20. Jay C. says

      June 29, 2016 at 7:11 am

      Congratulation for your second anniversary!!! Thank you for posting all the recipes. You are my life saver. Yours is very easy understand and follow. Thanks again!!!

      Reply
      • Hyosun says

        June 30, 2016 at 12:23 am

        Oh this was a old post, but thank you anyway! Actually the 7th anniversary is coming up in August.

        Reply
    21. Jennifer says

      February 02, 2016 at 2:03 pm

      Hey!

      I just wanted to let you know that I made this oi kimchi today (my very first kimchi-making attempt) and it turned out excellently! (I omitted the onion, though.) My mother loved it so much, she had a second helping of it. Apparently, I’ll make this kimchi quite often in the future. So, thank you very much for this amazing and simple recipe!

      Have a nice day!

      Reply
      • Hyosun says

        February 02, 2016 at 7:20 pm

        My great pleasure! So happy to hear about another happy mom!

        Reply
    22. Aisha says

      June 12, 2015 at 8:10 am

      Congratulations on your blog’s anniversary.
      I will try to make you oi kimchi, not sure if I will find the korean spices in Holland, but I will do my best to prepare it 🙂

      Reply
      • Hyosun says

        June 15, 2015 at 9:20 am

        Oh this is an old post, but thanks anyway! Hope you can find the ingredients!

        Reply
    23. Shilpee says

      February 07, 2015 at 8:02 pm

      Just made some cucumber kimchi with your recipe. Can’t wait to try! Thank you so much.

      Reply
      • Hyosun says

        February 09, 2015 at 8:37 am

        Hope it turned out well. Enjoy!

        Reply
    24. MILTON PIERCE says

      July 26, 2014 at 11:23 am

      Am so delighted to find you … saw an article in the Wash. Post magazine .. Korean is our favorite food… very few good cookbooks out there… and your blog is AMAZING

      thanks

      Reply
      • Hyosun says

        July 26, 2014 at 5:54 pm

        Aww thank you, Milton! I’m glad you’ve found me as well. I look forward to hearing about your Korean cooking. Cheers!

        Reply
    25. michael north says

      July 26, 2014 at 4:15 am

      you put up yummy recipes cant wait to make this keep up the good work always moving forward congrats

      Reply
      • Hyosun says

        July 26, 2014 at 6:01 pm

        Thank you, Michael! It’s the support from the readers like you that keeps me going. Happy Korean cooking!

        Reply
    26. Patrick Capetillo says

      November 23, 2013 at 5:04 pm

      Thanks for all the recipes they are wonderful. Family was amazed at my skills.

      Reply
    27. Jenny Pittman says

      September 17, 2013 at 12:31 pm

      Last time I went to a Korean restaurant I had cucumber kimchi for the first time. The bowl of kimchi was supposed to be for everyone…but I ate it all, lol. I have to make this! Thanks for posting, I love your blog 🙂

      Reply
      • Hyosun Ro says

        October 15, 2013 at 6:47 pm

        I know It’s that good. Thank you so much for coming by!

        Reply
      • Hyosun Ro says

        October 15, 2013 at 6:47 pm

        I know It’s that good. Thank you so much for coming by!

        Reply
    28. Anonymous says

      April 10, 2013 at 5:19 pm

      You are giving me some good ideas here, I am making some. Thanks! — Dan

      (If you ever want a pickle to go faster use some pro-biotic powder or from a capsule)

      Reply
    29. Anonymous says

      April 05, 2013 at 3:30 am

      Thank you! I lost my mom 6 years ago and I only knew how to make a few dishes. Reading your recipies brought back memories of my mom cooking! Thank you I can’t wait to start maiking some dishes like my mother!!

      Reply
    30. Michelle C says

      February 05, 2013 at 12:14 am

      Hi! I just found your blog a year later and I couldn’t stop looking through all the recipes! Fantastic pictures, everything looks delicious, and I love the way you have laid your blog out. I can’t wait to try some of these dishes! i am a terrible cook but still want to try some of the “easier” more simple recipes. Cucumber kimchi is one of my favourites and i’ve heard it is extremely difficult to make but this recipe makes it look easy! Thanks!

      Reply
      • Hyosun Ro says

        February 15, 2013 at 2:59 am

        Thank you, Michelle! You’re right – this dish is very easy. Hope you try it soon.

        Reply
    31. Sissi says

      February 09, 2012 at 6:29 pm

      Hyosun, I have almost forgotten to say I have made and posted your kimchi! In spite of the Winter season, the cucumber kimchi is extraordinary! Until now it’s my favourite kimchi! Thank you once more for the perfect, easy recipe!

      Reply
      • Hyosun Ro says

        February 10, 2012 at 12:22 am

        Thank you, Sissi! Can’t wait to see it. Coming right over.

        Reply
    32. Hyosun Ro says

      September 17, 2011 at 4:52 pm

      Judy – Thank you so much! You’ve been supportive all along since the beginning. In fact, you were the very first few people signed up to follow my blog. It’s been so great to get to know you better since then. I always enjoy your blog, learning Japanese food and seeing Babe E growing up.

      Reply
    33. Judy says

      September 16, 2011 at 7:22 pm

      HI Hyosun! Congratulations on your 2nd blogaversary and many accomplishments! 🙂 I enjoy your blog and the foods you post quite a bit. Korean cucumber pickles are one of my favorite things to eat. Of course, like many Korean foods I enjoy, they have mostly come from the Korean supermarket or restaurant, sadly. I am adding this to my “to cook list”. As you can imagine, that list grows each month.

      Reply
    34. Hyosun Ro says

      September 12, 2011 at 1:15 am

      Nami – Your blog is amazing. I admire your talents with each of your posts. Thanks for the vote!

      Sarah – Thanks for the good words. That’s nice you cook with your mom and learn from her. I am sure you will do the same thing with your own children one day. We just need more people like you out there to continue the tradition.

      Reply
    35. Sarah says

      September 11, 2011 at 10:21 pm

      Every time I read your blog, I get this feeling of familiarity and warmth! Thanks for all the thought and care you put into your posts.

      Coincidentally, I just made oi kimchi with my mom over Labor Day weekend. It has meant a lot to learn how to prepare Korean food from her, little by little. It’s these passed-down skills/knowledge that I worry will become a lost practice over time.

      Reply
    36. Nami | Just One Cookbook says

      August 27, 2011 at 7:39 am

      I enjoyed reading your first post. My first post is talking to myself and no recipe. LOL. Congratulations on your 2 year anniversary!! I also started my blog for my two kids hoping that they will know how to cook what they’ve been eating (but I still got time since they are 5 and 3). It’s so true that I didn’t think it was this time consuming to keep a blog haha. But I’m so happy that I met a lot of friends on the way including you. 🙂 I saw your Babble and I just voted for you! =) I’m looking forward to reading more of your delicious recipes!

      Reply
    37. Hyosun Ro says

      August 26, 2011 at 1:33 am

      Anonymous – Thanks! Sundubu jjigae will be posted soon. Stay tuned!

      Tina – I have heard great things about you too. Michelle loves you. It would be nice to meet you one day. Sorry about the late reply, but I just came back from a trip and was sick for a couple of days upon return. Michelle told me you made this dish. How did it turn out for you?

      Reply
    38. tina says

      August 16, 2011 at 6:32 pm

      I will be trying this recipe, I have never met you but have heard some great things from Michelle.

      Reply
    39. Anonymous says

      August 16, 2011 at 6:09 pm

      Congrats, love your blog! Do you think you could do a post on sundubu jjigae sometime?

      Reply
    40. Hyosun Ro says

      August 13, 2011 at 10:16 pm

      Oh so nice of you to say all that, Sophia. Thank you! It means a lot to me. I hope you and your family have a wonderful dinner with oi kimchi.

      Reply
    41. Sophia K. says

      August 13, 2011 at 7:16 pm

      Another great recipe! I just made this for my family . . we’re having it at dinner tonight. I never have to wonder how your recipes will taste . . always good! It takes the stress out of trying to make a delicious dinner for my family! Thanks for blogging!

      Reply
    42. Hyosun Ro says

      August 13, 2011 at 3:17 pm

      Thank you, Denise, for all your support from the very beginning!

      Reply
    43. denise @ quickies on the dinner table says

      August 13, 2011 at 9:50 am

      Congrats on all your milestones Hyosun 🙂 I wish you many more to come!

      Reply
    44. Hyosun Ro says

      August 13, 2011 at 12:56 am

      Stephanie – Thank you! I hope to continue to improve.

      purabi naha – Let me know how it turns out for you. Thanks for the kind words!

      Reply
    45. purabi naha says

      August 11, 2011 at 7:12 am

      You deserve all these recognitions! The blog is full of interesting dishes and articles. I love eating kimchi. So I am saving this recipe. Congrats on completion two years of blogging successfully!!

      Reply
    46. Stephanie says

      August 11, 2011 at 4:47 am

      Congrats on your blogging anniversary! Your photos are beautiful and its cool to see how much they have improved from the first post

      Reply
    47. Hyosun Ro says

      August 11, 2011 at 2:40 am

      Thank you, Anonymous! Your kind words mean a lot to me.

      Reply
    48. Anonymous says

      August 11, 2011 at 1:54 am

      Congratulations on your anniversary! I enjoy your blog very much, and check it every day for updates 🙂 Especially love your step by step photos! Keep up the good work!

      Reply

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    Hi! I'm Hyosun, and I am a Korean-American mom of two wonderful grown-up children. Here, you will learn how to cook Korean dishes the way we Koreans traditionally eat at home. Read More...

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