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)
For the Marinade
1 cloves 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
1/2 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 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.
Putting 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 refridgerate 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.
- Category: sides
- Method: handmade
- Cuisine: Korean
Keywords: cucumber kimchi, easy cucumber kimchi recipe, how to make cucumber kimchi