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–+ servings

Quick Cucumber Kimchi (20 Minutes!)

Crisp, spicy, and refreshing — this quick cucumber kimchi (oi kimchi) delivers authentic Korean flavor in just 20 minutes.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 cups
Course: Side Dish
Cuisine: Asian, Korean
Calories: 60
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cucumbers
  • 4 Persian cucumbers or 2 English cucumbers, sliced
  • 1 tsp salt
Seasoning Paste
  • 2 tbsp gochugaru Korean red chili flakes
  • 2 tsp sugar
  • 2 cloves garlic minced
  • 1 tbsp rice vinegar
  • 1 tbsp fish sauce or soy sauce for vegetarian
  • 2 tsp sesame oil
  • 2 green onions thinly sliced
  • 1 tsp sesame seeds

Equipment

  • Mixing bowl
  • Knife
  • Cutting board

Method
 

  1. Slice cucumbers into ¼-inch rounds. Sprinkle with salt and let sit 10 minutes to draw out moisture.
  2. Drain and pat dry the cucumbers with paper towels.
  3. In a bowl, mix gochugaru, sugar, garlic, rice vinegar, fish sauce, and sesame oil to form a paste.
  4. Add cucumbers and green onions to the paste. Toss gently until evenly coated.
  5. Garnish with sesame seeds and chill 15–30 minutes before serving.

Nutrition

Calories: 60kcalCarbohydrates: 6gProtein: 2gFat: 3gSaturated Fat: 0.5gSodium: 410mgFiber: 1gSugar: 3gVitamin A: 8IUVitamin C: 10mgCalcium: 2mgIron: 4mg

Notes

For vegetarian version, replace fish sauce with soy sauce. Keeps up to 1 week refrigerated.

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