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Cucumber Kimchi (Oi Kimchi)

1/2

Cucumber Kimchi (Oi Kimchi)

2/2

By mykoreankitchen.com

Cucumber Kimchi (Oi Kimchi)

Prep:25minCook:5min

Korean cucumber kimchi recipe. Learn how to make quick and easy cucumber kimchi (oi kimchi)

Updated at: Fri, 11 Sep 2026 00:05:19 GMT

Nutrition balance score

Unbalanced

Glycemic Index

40

Low

Glycemic Load

3

Low

Nutrition per serving

Calories32.6 kcal (2%)

Total Fat0.3 g (0%)

Carbs7.3 g (3%)

Sugars4.4 g (5%)

Protein1.1 g (2%)

Sodium1311 mg (66%)

Fiber0.4 g (2%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

450glebanese cucumbers

other cucumber suitable for pickling is ok to use, rinsed

1 Tbspcoarse sea salt

julienned, optional

20ggarlic chives

or chives, chopped in same length as the cucumber, optional

2 Tbspgochugaru

korean chili flakes

1 Tbspminced garlic

1 Tbspred apple

grated, or asian pear

1 Tbsphoney

½ Tbspsaeujeot

korean salted shrimp, minced, if you don’t have this add more fish sauce below

½ tspfish sauce

½ tspminced ginger

Instructions

View on mykoreankitchen.com

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Notes

7 liked

1 disliked

Easy

Spicy

Delicious

Fresh

Go-to

H TS· 2 years ago

Add sugar and sesame oil. Leave at room temp for 24-36 hours.

Sarah Platt· 3 years ago

Under 30 minutes

Served it with some chicken adobo and rice. Definitely better when you leave it for a bit. Gets less on your face spicy! Note: I added rice vinegar, and used korean fish sauce (different from thai fish sauce), and a bit of sesame oil) Delicious!

Served it with some chicken adobo and rice. Definitely better when you leave it for a bit. Gets less on your face spicy!

Note: I added rice vinegar, and used korean fish sauce (different from thai fish sauce), and a bit of sesame oil) Delicious!