Simple Asian ingredients accompany crunchy cucumbers smothered in Gochugaru flakes, garlic, ginger, and much more. You are going to absolutely love making cucumber kimchi. It’s so effortless. Eat it with ramen noodles, alongside hot rice or any of your favorite Asian meals.
What Does Cucumber Kimchi Taste Like?
The bomb! Ok, seriously, fresh cucumber kimchi is crunchy, gingery, garlicky, sour, and spicy from the Korean red pepper flakes—also know as Gochugaru.
I love making my own. It’s fresh. The seasoning is on-point! Furthermore, when you make it yourself there is that one special ingredient the store doesn’t have and that’s L-O-V-E :-).
Tips for making the Best Ever Cucumber Kimchi:
Tip 1: Cut all of the cucumber the same size. You know how I like uniformity. For this recipe, I cut them into spears. I sliced the green onion to match the same size as the cucumber spears.
Tip 2: Make an out-of-this-world sauce/marinade. First, start making the marinade. While the ingredients are doing their thing, chop the cucumbers and green onion.
Final Tip: Marinated for a minimum of an hour. This is the kind of recipe where the longer it sits, the better it gets.
So Ali (the hubby), is a true Mediterranean man and completely despises Asian foods. Sad, I know. He simply cannot get over the soy sauce profile.
Well, it has been this way for the past 7 years or so. Until now.
When I gave him a spear to try. He loved it and said it had lots of flavors. I didn’t mention there was soy sauce in it :-).
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Are you ready? Let’s make epic Cucumber Kimchi Recipe(Oi Kimchi)!
The best cucumber kimchi (Oi Kimchi) with crunchy cucumbers smothered in Gochugaru flakes, sesame, garlic, ginger, and much more.
- 1 English cucumber cut into 3-inch spears
- 3 green onions cut into the same size as the cucumber spears (3 inches)
- 1 clove garlic minced
- 2 tsp minced ginger
- 2 tsp Korean red pepper flakes
- 1 tbsp tamari coconut aminos, or soy sauce
- 3 dashes of sesame oil
- 6 tbsp white distilled vinegar
- ½ tsp kosher salt not iodized
In a mixing bowl (preferably a large one )add the minced garlic, minced ginger, Korean red chili flakes, tamari or soy sauce, sesame oil, vinegar, and kosher salt. Mix and stir until all of the ingredients are well-incorporated. Set aside, now we will cut the cucumbers and green onions.
Cut the cucumbers into 3-inch spears.
Cut the green onions into 3-inch pieces.
Now, we will put it all together.
Add the cucumbers and green onions to the marinade. Gently toss to combine. I like to toss for a good minute or so.
Cover the cucumbers with saran wrap or an air-tight container and refrigerate for an hour before serving.
Enjoy as a side dish to any of your favorite meals.
Can I ferment this recipe like regular kimchi? No. This is fresh kimchi recipe and does not contain the same properties as Nappa cabbage.
How long does cucumber kimchi last? Enjoy up to 3 days.