cucumber kimchi

This spicy Korean cucumber salad has a refreshing crunch in every bite, coated with a delicious sauce that&#039;s garlicky, savory, and tangy with a touch of sweetness. This quick &amp; easy side dish comes together in a single bowl and makes for the perfect dish to add to your dinner table. 

Easy Korean Cucumber Salad (Oi Muchim)

(260 grams) medium cucumber (or 3 small cucumbers)

onion

garlic (minced)

soy sauce

tbsp rice vinegar (or white vinegar)

tbsp Gochugaru (or to taste)

tbsp sugar

tbsp sesame oil

sesame seeds

salt (or

Thinly slice the cucumber to about 1/4 inch thickness.

Add the cucumber to a large mixing bowl, followed by the rest of the ingredients.

Toss well with your hands or a pair of tongs until the cucumbers are evenly coated and the sauce is absorbed, for about 2-3 minutes. Serve immediately and enjoy!

I&#039;m going to share a super simple recipe with you today that&#039;s one of my all time favorites. It&#039;s a spicy Korean cucumber salad side dish called oi-muchim. If you have a nice seedless English cucumber, you can make this delicious banchan in just a few minutes. During my round the world Gapshida...

Spicy cucumber salad side dish

English cucumber (or 2 to 3 kirby cucumbers), washed

green onion, chopped

garlic cloves,

Korean hot pepper flakes (gochugaru)

sesame oil

sugar (optional)

I made this side dish today and it&rsquo;s so delicious. Love that it&rsquo;s so easy to make too&#x2764;&#xfe0f;

Comment by Sakshi on April 6, 2022

Maangchi, thank you for the delicious recipe! I was stationed in Korea in 1994-1995 (Sanju-ri). One of the things I&hellip;

Comment by jkhuskey on March 24, 2022

Maangchi, thank you for the delicious recipe! I was stationed in Korea in 1994-1995 (Sanju-ri). One of the things I cherish most from my time living there, aside from the people and culture, is the delicious food!! I sometimes share this experience with my family by finding recipes and making the dishes I enjoyed the most. We have several Korean restaurants in the area, all of which are fantastic but sometimes it is fun to make these wonderful dishes at home. Tonight, I made Galbi, Oi Muchim (your recipe) and rice. This was my first time making Galbi. It turned out really great but was made much better with the side dish made with your recipe! My son (15) loved all of it. Thank you, again!

Reply by Maangchi on September 8, 2021

Annyeonghaseyo Maangchi Kamsahamida for the recipe. Yummy delicious bachan.. 오이무침.

Comment by AdelineYap on August 24, 2021

Reply by Maangchi on June 17, 2020

I made it today and it&lsquo;s the perfect summer dish when served cold right from the fridge

Comment by simone on June 15, 2020

The kimchi looks so juicy and the oimuchim (seasoned cucumber salad) looks very refreshing. It&#039;s such a great lunch!

Reply by Maangchi on March 16, 2020

I made this for dinner and lunchboxes soooo easy!

Comment by Sauerkraut on March 11, 2020

This is a wonderful side dish. I will be making this for the rest of my life.

Comment by RayRaysBbq on March 2, 2020

Reply by MaangchiLove on June 12, 2020

I loved this just as you made it, but I had leftover Daikon Radish from making Kimchi. I sliced it&hellip;

Comment by TeddyNJ on February 8, 2020

I loved this just as you made it, but I had leftover Daikon Radish from making Kimchi. I sliced it fine and made small cubes, and added some Gochujang to kick it up a little more. Was fantastic.

Just made it. It&#039;s so good! Thank you very much! Love all of your videos.

Comment by JNOK on February 4, 2020

Comment by kamodd on September 4, 2018

This is my new favorite way to use cucumbers!

Comment by Jdog77 on July 15, 2018

I will be trying this out soon. Looks delish and is very healthy. Am following Maangchi and I&#039;m here in&hellip;

Comment by Kitty143 on June 6, 2018

I will be trying this out soon. Looks delish and is very healthy. Am following Maangchi and I&#039;m here in Canada.

Been craving for this since I came back from Korea! Gladly I have been following you even before I went&hellip;

Comment by Zipice on March 21, 2018

Been craving for this since I came back from Korea! Gladly I have been following you even before I went to Korea so I remembered you have lots of recipes. I tried this one and it was amazing! It was easy to follow. Perfect for the hot weather in the Philippines! Mine doesn&#039;t look like yours but I will try again next time to make it look better hahaha

I found this recipe today and decided to make it for dinner. IT WAS AMAZING! My sister and I fought&hellip;

Comment by Evil Twin on June 16, 2017

I found this recipe today and decided to make it for dinner. IT WAS AMAZING! My sister and I fought over the last bite. I plan on making this for Father&#039;s Day lunch this weekend. Thank you for another awesome recipe!!

Reply by Maangchi on March 22, 2018

Dear Maangchi I like this recipe so much and very easy to make. I made a big portion and kept&hellip;

Comment by LConnie on May 13, 2017

Dear Maangchi I like this recipe so much and very easy to make. I made a big portion and kept inside the fridge for a week but the cucumber still very crunchy. Yummy! Thanks for sharing.

Thank you so much for these recipes. I have lived in Korea since 2010, but it wasn&#039;t until I started&hellip;

Comment by Endless.Revisions on May 5, 2017

Thank you so much for these recipes. I have lived in Korea since 2010, but it wasn&#039;t until I started dating my husband, I knew that I would have to learn how to cook Korean food. We&#039;ve only been married a couple of months, but these recipes are easy to follow, and so far I haven&#039;t had any kitchen accidents.

Cut the cucumber lengthwise in half and cut diagonally into thin slices.

Put the cucumber into a large bowl. Add the onion, green onion, garlic, soy sauce, hot pepper flakes, toasted sesame oil, sesame seeds, and sugar.

Mix it well with a spoon until the sugar is well dissolved.

Serve as a side dish for rice, noodles, or BBQ.

I&#039;m going to share a super simple recipe with you today that&#039;s one of my all time favorites. It&#039;s a spicy Korean cucumber salad side dish called oi-muchim. If you have a nice seedless English cucumber, you can make this delicious banchan in just a few minutes. During my round the world Gapshida trip to meet my readers in 2011, I made this dish almost everywhere I went. Everybody loved it. Who wouldn&#039;t like cold, fresh, crispy, seasoned cucumber? Each bite is succulent and wonderful! Oi means &quot;cucumber&quot; in English, and muchim means &quot;mixed&quot; or &quot;seasoned,&quot; so many people simply call this dish &quot;seasoned cucumber&quot;. Many Koreans have their own version of it, so you&#039;ll find many variations from family to family. This one is mine, and I&#039;ve been using it for a long time. It&#039;s also one of the dishes in my cookbook. A major tip for this recipe is to make it and mix it just before serving, which will keep it crisp and fresh and prevent it from getting watery. It&#039;s perfectly for a summertime BBQ - refreshing and just spicy enough to give you a little kick! Enjoy the recipe! Let me know if you make it! Ingredients (Serves 4) 1 English cucumber (or 2 to 3 kirby cucumbers), washed. &frac14; cup thinly sliced onion. 1 green onion, chopped. 2 garlic cloves, minced. 2 tablespoons soy sauce 2 teaspoons Korean hot pepper flakes (gochugaru) 2 teaspoons sesame oil 2 teaspoons toasted sesame seeds 1 teaspoon sugar (optional) Directions. Cut the cucumber lengthwise in half and cut diagonally into thin slices. Put the cucumber into a large bowl. Add the onion, green onion, garlic, soy sauce, hot pepper flakes, toasted sesame oil, sesame seeds, and sugar. Mix it well with a spoon until the sugar is well dissolved. Serve as a side dish for rice, noodles, or BBQ. &nbsp;

In this post, I teach you how to make cucumber kimchi (oi-sobagi), which is an essential summer kimchi in Korean cuisine. This authentic kimchi recipe is easy to make at home. The stuffed cucumber kimchi ferments well and retains its crispness all the way through. Step-by-step instructions and video included.

Stuffed Korean Cucumber Kimchi (Oi-Sobagi)

Kirby cucumbers (Or use either 4 English cucumbers

water

tbsp Korean coarse sea salt

chive

onion (finely chopped)

carrot (grated)

Korean chili flakes (gochugaru)

tbsp anchovy sauce

garlic (finely minced)

ginger paste

Korean plum extract (maeshil cheong) (optional)

Cut through a cucumber in a cross pattern, but leave one end of the cucumber uncut. Put cucumbers in a large mixing bowl.

Combine water and salt; bring to boil. Pour the boiling salted water over the cucumbers in a mixing bowl. Put a weight on top of the cucumbers so that they stay immersed in the salt brine.  Let them sit for 1 hour, then drain.

To make the kimchi filling, mix together the Asian chives, onion, carrot, Korean chili flakes, Korean anchovy sauce, garlic, ginger puree, sugar, Korean plum extract (optional), sesame seeds, and water in a mixing bowl.

Stuff the cucumber with the kimchi filling, coating the outside of the cucumber with the filling as well. Stack the stuffed cucumber kimchi in an airtight container and cover.

Cucumber kimchi is ready to eat right away if you like the fresh taste. If you prefer them to ferment fast, leave the kimchi at room temperature for one day, then keep them in the refrigerator after that. Within the next 2-3 days, your stuffed cucumber kimchi should be ideally fermented. Try to consume cucumber kimchi within 2 months.

To store and ferment cucumber kimchi

https://content.jwplatform.com/videos/MFpT4LkE.mp4

Not all cucumber kimchi are created equal. With this recipe, cucumber will stay crunchy without going mushy even after the fermentation.

Stuffed Cucumber Kimchi

Cucumber Kimchi (Oi Kimchi)

cucumbers,

garlic (or 2 tbsp grated garlic)

ginger

Korean chili pepper flakes (gochugaru)

tbsp fish sauce

sugar

Trim the ends off. Cut the cucumbers in half lengthwise. Using a spoon, scrape out those watery bits. Cut each cucumber in half again lengthwise. Chop them into bite-sized pieces. Transfer to a mixing bowl.

Sprinkle the salt over the cucumber pieces. Gently toss them together. (This salting process will draw out the moisture so the cucumbers will become nice and crunchy.)

Let them sit for 10 minutes. Put them in a colander and let them drain for another 20 minutes. Rinse them in cold water. (Grab a piece and taste. If it’s too salty, give them another rinse.) Drain well.

Salt Cucumbers

Cut the green onions into strips, about 2 inches (5 cm) long.

Finely chop (or blend/grate) the garlic cloves. This will go into the kimchi paste, so make sure to chop them really fine. Grate a small knob of ginger, about 1 teaspoon.

Make the kimchi paste: Combine all the kimchi paste ingredients in a small container and mix well.

Prep Other Ingredients

Take out the largest mixing bowl. Add the salted cucumbers, along with the kimchi paste. With gloved hands, toss them together. 

Add the green onions. Gently toss everything together until thoroughly mixed. (Give it a quick taste. If you want it to be saltier, add a little bit more fish sauce.)

Place the cucumber kimchi into an airtight container. Leave it at room temperature for 3 to 4 hours and move it to the fridge. Serve once chilled.

Assemble

Super easy kimchi made with cucumbers! Crisp, crunchy, and delicious!

Cucumber kimchi (Oi kimchi)

cucumbers (Korean cucumbers

coarse sea salt (less

garlic chives (buchu, 부추) (Or scallions)

myulchi aekjeot 멸치액젓 (fish sauce)

garlic

Cut the cucumbers in half lengthwise. Cut each one in half again lengthwise. Dice the cucumbern quarters into about 1 to 1.5 inch-long pieces. Sprinkle the salt evenly all over the cucumber pieces. Let them sit for about 30 minutes.

Drain the cucumbers well in a strainer to remove any water released. Do not rinse the cucumbers.

Cut the garlic chives into 1.5 inch long pieces. Thinly slice the onions.

Add the onions and garlic chives along with all the remaining ingredients to the salted cucumbers. Toss everything until the cucumbers are well coated with the seasoning. The cucumbers will look dry at this point, but will release moisture as they absorb the seasonings.

Made a batch today as we were drowning in fresh garden cucumbers.   This is our new family favorite.  Everyone loved them.   So quick and easy to make and it sure is a nice snack or addition to a meal.

Thank you

I am so glad to have found your blog. It makes me so appreciative of all the wonderful meals my mom cooked for growing up. She is now in assisted living and unable to cook but I cherish all the wonderful memories watching her make amazing Korean food. Thank you for sharing your wonderful talent!!

My brothers and I made Cucumber Kimchi
 last night, shared it with my parents and our children, and we agreed that it was definitely &amp; simply amazing, loved every bite!! Left overs today for lunch, no less enjoyable and delish ❤️. A 10 for us, thank you for sharing!

Great and Easy way to make Cumber Kimchi. 
Thanks,
Bob

I have also used about a tbs of oyster sauce in place of the salted shrimp in this and the kimchi recipe.  it seems to work great and i've had Korean friends tell me my kimchi is as good as they've had from home...i dont know if they're just being nice, but it feels good to hear the compliment!

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Top 5 cucumber kimchi recipes from across the web

The most viewed cucumber kimchi recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Korean Cucumber Salad (Oi Much...

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Cucumber Kimchi (Oi Kimchi)

Cucumber kimchi (Oi kimchi)

The most viewed cucumber kimchi recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine