This quick and easy Korean Cucumber Kimchi is a crunchy treat! With fresh cucumbers, garlic, and a hint of spice, it’s bursting with flavor.
I love how simple it is to whip up a batch in no time. Enjoy it as a side dish or snack, and watch it disappear from the table! Who knew veggies could be so popular? 😄
Key Ingredients & Substitutions
Cucumbers: Fresh cucumbers are crucial for a crispy texture. I recommend using small English or Persian cucumbers, as they have fewer seeds and are crunchier. If unavailable, you can substitute with regular cucumbers but slice them thinly to maintain crunch.
Salt: Salt is essential for drawing moisture out of the cucumbers. I prefer sea salt for its flavor. If you’re watching your sodium intake, feel free to reduce the amount or use a salt substitute. Just keep in mind that it may alter the texture slightly.
Fish Sauce: This ingredient adds umami flavor to the kimchi. If you’re vegetarian or vegan, soy sauce is a great replacement, but it might change the flavor profile a bit. Alternatively, you can use miso paste dissolved in water for added depth.
Korean Red Pepper Flakes (Gochugaru): This chili powder gives kimchi its signature spice and color. If you can’t find it, use a mix of regular red pepper flakes and paprika for color and mild heat, though the flavor will differ slightly.
Onions and Green Onions: These add sweetness and crunch. If you want a milder flavor, try using green shallots or omit the onions altogether if you prefer a lighter taste.
How Do I Get the Cucumber Crunch Just Right?
Getting that perfect crunch is vital for good cucumber kimchi. The secret lies in the salting process. Here’s how to do it right:
- Use 1 teaspoon of salt to coat the cucumbers evenly.
- Let the cucumbers sit for 20-30 minutes. This helps pull out water and concentrates their flavor.
- Make sure to rinse them after salting to prevent the kimchi from becoming too salty. Squeeze out excess water gently – this is key!
- Always taste your cucumbers before mixing in the spicy paste to adjust seasoning if needed.
Taking the time to properly salt your cucumbers will ensure they stay crispy in the finished kimchi!
Easy Korean Cucumber Kimchi (Oi Kimchi)
Ingredients You’ll Need:
For the Kimchi:
- 4 small cucumbers (about 1 pound), cut into bite-sized pieces (about 2-inch chunks)
- 1 teaspoon salt (for salting cucumbers)
- 2 green onions, cut into 2-inch lengths
- 1/4 cup onion, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon Korean red pepper flakes (gochugaru)
- 1 tablespoon fish sauce (or soy sauce for vegetarian version)
- 1 teaspoon sugar
- 1 teaspoon sesame seeds (for garnish)
- Optional: 1 teaspoon grated ginger for extra flavor
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation time. You’ll need an additional 20-30 minutes to let the cucumbers sit with salt to draw out moisture. If you prefer a slight fermentation, letting it sit at room temperature for a few hours is also recommended. Total time: around 35-45 minutes, plus optional chilling time!
Step-by-Step Instructions:
1. Prepare the Cucumbers:
Start by washing the cucumbers thoroughly. Then cut them into bite-sized pieces, about 2 inches long. This size is perfect for enjoying the crunch in every bite!
2. Salt the Cucumbers:
In a mixing bowl, place your cucumber pieces and sprinkle them with 1 teaspoon of salt. Give them a good toss to coat evenly. Let them sit for about 20-30 minutes. This salting process will help draw out excess moisture, making your kimchi nice and crunchy!
3. Rinse and Drain:
After 20-30 minutes, rinse the cucumbers under cold water to remove the excess salt. Then, drain them well and gently squeeze out any extra water using your hands or paper towels. You want them to be crisp without any sogginess!
4. Make the Spicy Paste:
In a separate bowl, combine the minced garlic, Korean red pepper flakes (gochugaru), fish sauce, sugar, and optional grated ginger. Mix it all well until you create a flavorful spicy seasoning paste!
5. Combine the Ingredients:
Add the drained cucumbers, chopped green onions, and sliced onions into the bowl with the spicy paste. Toss everything together thoroughly until each cucumber and onion piece is evenly coated with the spicy mixture.
6. Ferment (Optional):
Transfer your cucumber kimchi to a clean container or jar. You can let it sit at room temperature for a few hours if you’d like it to ferment slightly and develop deeper flavors. If you prefer it fresh, you can store it directly in the refrigerator.
7. Serve and Enjoy:
Before serving, garnish the kimchi with sesame seeds for a nutty finish. This crisp and delicious cucumber kimchi is perfect as a refreshing side dish with rice, Korean BBQ, or even enjoyed as a snack on its own! It tastes great fresh but will also develop even more flavor after a day or two in the fridge!
This quick and easy recipe gives you that classic Korean cucumber kimchi tang and crunch with minimal effort. Enjoy your cooking!
Frequently Asked Questions (FAQ) about Easy Korean Cucumber Kimchi
Can I Use Different Types of Cucumbers?
Yes, you can! While small English or Persian cucumbers are preferred for their crunchiness, regular cucumbers can also work. Just make sure to slice them thinly to maintain that satisfying texture.
How Can I Adjust the Spice Level?
If you prefer a milder kimchi, reduce the amount of Korean red pepper flakes (gochugaru) to 1/2 tablespoon or even less. You can always start with a small amount and add more to your taste as needed!
How Should I Store Leftover Kimchi?
Store any leftover kimchi in an airtight container in the refrigerator. It can last up to a week. The flavors will deepen over time, making it even tastier! Just remember to keep it tightly sealed to maintain freshness.
Can I Make This Kimchi Ahead of Time?
Absolutely! This kimchi can be made a day in advance. In fact, letting it sit in the fridge for a few hours to overnight allows the flavors to meld beautifully, enhancing its taste.
