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Spicy, crunchy, and ready the next day—this quick cucumber kimchi (oi kimchi) is the perfect summer side dish. Made with crisp Persian cucumbers and a bold gochugaru paste, it’s refreshingly tangy without long fermentation. No mushy texture or bitter cukes—just cold, spicy crunch in every bite.
Want something even faster? Try my Korean cucumber salad (Oi Muchim)—a quick banchan that’s just as bold and cooling.
Main Ingredient Notes
- The best type of cucumber for this recipe
For the best crunch and flavor, I like Persian cucumbers. They’re naturally crisp, have thin skins, and don’t turn bitter. Korean, Japanese, or Kirby cucumbers also work. Avoid American or English—they’re too watery, have thicker skins, and can result in soft or bitter cucumber pickles. - Selecting a quality gochugaru
Good gochugaru makes a big difference in both color and taste. Look for flakes with a deep red or red-orange hue—that usually means it’s fresher and more flavorful. I use this gochugaru, which has a bold color and just the right amount of heat.
How to make Korean cucumber kimchi
This quick kimchi recipe is fast and easy—but for the best crunch, be sure to slice the cucumbers properly, salt them just right, and avoid marinating too long.
- Salt the cucumbers for maximum crunch
Slice Persian cucumbers into spears—not too thin—to help them stay crisp. Salting draws out excess water and seasons them at the same time. Let them sit for 30 minutes, then discard the liquid. Don’t rinse—a little salt helps balance the spicy paste.
- Make the seasoning paste
This thick paste gives this kimchi its bold flavor. It’s made with gochugaru, garlic, ginger, honey, and fish sauce for a perfect balance of heat, umami, and subtle sweetness. The paste should be thick—not runny—which helps prevent the salad from turning watery.
- Mix your kimchi cucumber salad
Toss the salted cucumbers with the seasoning paste, sliced onions, and optional garlic chives. At first, the flavors may taste strong, and the cucumbers might seem dry. Don’t worry—they’ll release more moisture as they rest, creating that signature kimchi “juice.”
- Chill overnight before serving cold
Oi kimchi is best after resting overnight in the fridge. The marination time helps the flavors combine and soften. It also improves the texture, keeping the cucumbers crisp while allowing just enough liquid to develop. The cucumbers stay crisp for up to a week, but they’re at their peak within the first 3–4 days—enjoy early for the crunchiest bite.
Tip
Don’t rinse the cucumbers after salting
A little salt left on the cucumbers helps season the dish and balances the bold, spicy flavors. Rinsing can dilute the flavor and make the salad too bland. The only time rinsing might be necessary is if you accidentally oversalt or leave them sitting too long.
What to serve with Korean pickled cucumbers
This spicy Korean cucumber side dish is a surprisingly refreshing banchan—a perfect addition to any summer meal. Use extra juices to drizzle over meats and grains for an instant flavor boost!
- Korean meat dishes: Pair with this beef bulgogi bowl, kalbi short ribs, or this gochujang roasted salmon for a Korean flavor explosion.
- Rice and noodles: For a full Korean spread, serve with crispy rice bibimbap, kimchi cauliflower rice, or this gochujang pasta—perfect for soaking up extra kimchi juice!
Recipe Card
Cucumber kimchi recipe
Learn how to make Korean cucumber kimchi quick and easy! This kimchi cucumber recipe is made with authentic ingredients and tastes super fresh, crunchy, and appetizing! Be sure to marinate it overnight before serving.
Video
Ingredients
- 12 oz. Persian cucumbers Korean, Kirby, or Japanese cucumbers
- 1 tsp coarse sea salt
- 1.5 oz sweet onion or yellow onion
- 0.7 oz garlic chive optional
For the seasoning paste:
- 2 tbsp gochugaru Korean red pepper flakes
- 1/2 tsp fish sauce
- 1.5 tbsp honey or keto honey
- 1 tsp roasted white sesame seeds
- 0.5 oz garlic cloves 3 large cloves
- 0.2 oz ginger grated
Instructions
Prep the cucumbers:
- Cut the cucumbers in half crosswise, then slice each half into quarters lengthwise to make spears. Sprinkle the salt over the cucumbers in a large bowl and gently rub them with your hands to coat evenly. Let them sit at room temperature for 30 minutes to draw out excess moisture.
Make the seasoning paste:
- While the cucumbers rest, make the seasoning paste. In a small bowl, combine the gochugaru, fish sauce, honey, sesame seeds, garlic, and ginger. Mix well until the paste is thick and evenly blended.
Slice the aromatics:
- Thinly slice the onion. If using garlic chives, cut them into sections about the same length as the cucumber spears.
Mix everything together:
- After 30 minutes, discard the liquid released from the cucumbers. There’s no need to rinse them. Transfer the cucumbers to a large storage container. Add the sliced onion and garlic chives, then spoon the seasoning paste over everything. Mix thoroughly to coat all the pieces. The cucumbers may seem dry at first, but they’ll continue to release more liquid as they sit, which will mellow the saltiness.
Chill and serve:
- Cover and refrigerate for at least a few hours, or ideally overnight. The flavor will deepen and become more balanced the longer it rests. Serve chilled.
Notes
- Let it chill overnight: For the best flavor, marinate the cucumbers overnight in the fridge. The flavors will mellow and develop, giving the kimchi a more balanced and well-rounded taste.
- How to store: Store the cucumber kimchi in an airtight container in the refrigerator. It’s best enjoyed within one week and tastes best after chilling overnight.
- Selecting good gochugaru: Look for gochugaru with a bright red hue—almost a deep orange-red color. This usually indicates freshness and high quality. A dull or brownish tone can mean it’s old or has lost its flavor.
- Texture and moisture tips: The seasoning is meant to be a thick paste, not a runny sauce. Don’t worry if the cucumbers seem dry at first—once mixed with the paste, they’ll continue to release moisture over time. That liquid helps flavor the dish and gives it the perfect juicy bite.
- Variation Add-Ons:
- Add a little extra flavor: You can mix in chopped scallions or add a small dash of toasted sesame oil for more fragrance and depth.
- Traditional salted shrimp (saeujeot): Traditional oi kimchi often includes salted shrimp (called saeujeot in Korean), which adds a salty, briny umami kick. If you have it on hand, start with 1 teaspoon. It’s quite salty, so you may want to skip the fish sauce or only use a little to avoid over-seasoning.
- Ingredient Substitutions:
- If garlic chives aren’t available, regular chives will work for a similar flavor.
- To make the recipe vegetarian or vegan, use vegan fish sauce and swap the honey for white sugar.
Nutrition
Serving: 1serving, Calories: 42kcal, Carbohydrates: 9g, Protein: 1g, Fat: 1g, Saturated Fat: 0.1g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 0.2g, Sodium: 473mg, Potassium: 173mg, Fiber: 1g, Sugar: 6g, Vitamin A: 995IU, Vitamin C: 5mg, Calcium: 31mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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I’ve tried almost all of your cucumber salad recipes and right now this kimchi one is my favorite! It’s so hard to wait but worth it.
We made it the night before and followed the instructions to chill in the fridge overnight. OMG they are SO SO GOOD! When I first tasted it right after I mixed everything together, the flavor feels a bit strong and pungent so I was a bit worried but I just stored them in the fridge as the recipe says and they taste perfectly balanced after chilling overnight. I can pair them with BBQ grills or simply a bowl of rice. Highly recommend it!