This cucumber kimchi recipe is likely to be your new favorite. It’s super crunchy, spicy, and really refreshing – and the best part is you don’t have to wait days for it to ferment. It’s a “quick kimchi” and people often call it Oi muchim, so you can make it and eat it right away. It adds a great spicy kick to almost any meal and is my go-to for a quick Korean cucumber salad.
Ingredients
Yields: 4 servings (about 4 cups)
- 2 large English cucumbers (Or 4-5 Kirby cucumbers)
- 1 tablespoon coarse sea salt
- 3-4 cloves garlic, minced
- 2 green onions, thinly sliced
- 1/4 cup gochugaru (Korean chili flakes)
- 2 tablespoons fish sauce (a vegan-friendly soy sauce works too)
- 1 tablespoon sesame oil
- 1 tablespoon sugar
- 1 teaspoon toasted sesame seeds
Cucumber Recipe You May Like
Step-by-Step Instructions
Step 1: Cut the cucumber into thick, bite-sized half-moon slices and put them in a bowl with coarse salt. Let it sit for just 20 minutes. Don’t skip this step, as it helps draw out all the excess water so your kimchi stays super crunchy.
Step 2: After 20 minutes, quickly rinse the cucumber with cold water, then you need to dry it with a paper towel. And I mean really dry it. The drier it is, the better the sauce will stick to it.
Step 3: Take a bigger bowl and mix the crushed garlic, green onions, hot chili peppers, fish sauce, sesame oil, and sugar. Just stir it until it turns into a thick red paste.
Step 4: Now add the dry ingredient directly to the sauce pan and use your hands to mix everything together, or use a spoon to stir. Make sure every piece is coated with the sauce.
Step 5: Sprinkle the roasted sesame seeds and you’re done. You can eat it now or leave it in the fridge for 30 minutes; the flavors get even better.
Why you’ll love this recipe
What I love most about this cucumber kimchi recipe is that you don’t have to wait—you get that big, spicy flavor right away. It’s a great way to use up extra cucumbers before they get soft, and making your own quick spicy cucumbers is really fun. It’s fast, fun, and you know exactly what’s in it. This is the best crunchy side dish for rice dishes, grilled chicken, or even just as a snack.
So give it a try and let me know what you think in the comments.
Korean source for Cucumber Kimchi Recipe
Cucumber Kimchi Recipe
My favorite cucumber kimchi recipe. It's so crunchy, spicy, and refreshing. This is a quick "Oi muchim" style kimchi, so you can make it and eat it right away. The perfect spicy kick for any meal.
Ingredients
- 2 large English cucumbers (Or 4-5 Kirby cucumbers)
- 1 tablespoon coarse sea salt
- 3-4 cloves garlic, minced
- 2 green onions, thinly sliced
- 1/4 cup gochugaru (Korean chili flakes)
- 2 tablespoons fish sauce (a vegan-friendly soy sauce works too)
- 1 tablespoon sesame oil
- 1 tablespoon sugar
- 1 teaspoon toasted sesame seeds
Instructions
- Cut the cucumber into thick half-moon slices about bite-sized and put them in a bowl. Sprinkle with coarse salt and toss. Let it sit for 20 minutes to draw out the water, which will keep it crunchy.
- After 20 minutes, quickly rinse the cucumber with cold water and dry it well using paper towels so the sauce sticks.
- In another big bowl, mix the minced garlic, green onions, Korean red pepper (gochugaru), fish sauce, sesame oil, and sugar. Stir the mix until it turns into a thick red paste.
- Add the dry option to the sauce pan. Use your hands or a spoon to mix everything together. Make sure every piece is covered with the sauce.
- Sprinkle the toasted sesame seeds and mix one last time. You can eat it now or leave it in the fridge for 30 minutes to let the flavors blend better.
Notes
- Look for gochugaru in Asian markets, not regular chili powder.
- For a veggie option, use soy sauce instead of fish sauce.
Nutrition Information
Yield
4Serving Size
1Amount Per ServingCalories 92Total Fat 4gSaturated Fat 0gUnsaturated Fat 4gSodium 1402mgCarbohydrates 14gFiber 1gSugar 8gProtein 2g