Oi Kimchi (Quick Cucumber Kimchi)
Oi Kimchi (Quick Cucumber Kimchi)
Ingredients
- 1 1/2 pounds Persian cucumbers, about 6-8 medium, washed and cut into 1/2-inch thick rounds
- 1 tablespoon kosher salt
- 2 tablespoons gochugaru, (Korean chili flakes)
- 2 cloves garlic, minced
- 1 tablespoon rice vinegar
- 1 teaspoon granulated sugar
- 1 teaspoon toasted sesame oil
- 1 teaspoon toasted sesame seeds
- 2 green onions, thinly sliced
Instructions
- 1
In a large bowl, combine the sliced cucumbers and kosher salt. Toss well to ensure the cucumbers are evenly coated. Let them sit for 10 minutes to draw out excess moisture. This is a crucial step for crunchy kimchi.
⏱️ 10 min
- 2
While the cucumbers are salting, prepare the kimchi seasoning. In a separate medium bowl, combine the gochugaru, minced garlic, rice vinegar, granulated sugar, toasted sesame oil, and toasted sesame seeds. Mix thoroughly until a thick paste forms.
⏱️ 5 min
- 3
After 10 minutes, the cucumbers should have released some water. Drain the cucumbers thoroughly, gently squeezing out any remaining liquid with your hands. Do not rinse them, as the salt will be absorbed and season the cucumbers.
⏱️ 2 min
- 4
Add the drained cucumbers and sliced green onions to the bowl with the kimchi seasoning. Using clean hands or a spoon, gently toss and massage the cucumbers with the seasoning until every piece is evenly coated. Be careful not to break the cucumber slices.
⏱️ 3 min
- 5
Serve immediately as a refreshing side dish, or transfer to an airtight container and refrigerate for up to 3-5 days. The kimchi is best enjoyed fresh and cold.
Kitchen Tools
Nutrition Facts (per serving)
Oi Kimchi (Quick Cucumber Kimchi)
- 1 1/2 pounds Persian cucumbers, about 6-8 medium, washed and cut into 1/2-inch thick rounds
- 1 tablespoon kosher salt
- 2 tablespoons gochugaru, (Korean chili flakes)
- 2 cloves garlic, minced
- 1 tablespoon rice vinegar
- 1 teaspoon granulated sugar
- 1 teaspoon toasted sesame oil
- 1 teaspoon toasted sesame seeds
- 2 green onions, thinly sliced
Instructions
- 1
In a large bowl, combine the sliced cucumbers and kosher salt. Toss well to ensure the cucumbers are evenly coated. Let them sit for 10 minutes to draw out excess moisture. This is a crucial step for crunchy kimchi.
⏱️ 10 min - 2
While the cucumbers are salting, prepare the kimchi seasoning. In a separate medium bowl, combine the gochugaru, minced garlic, rice vinegar, granulated sugar, toasted sesame oil, and toasted sesame seeds. Mix thoroughly until a thick paste forms.
⏱️ 5 min - 3
After 10 minutes, the cucumbers should have released some water. Drain the cucumbers thoroughly, gently squeezing out any remaining liquid with your hands. Do not rinse them, as the salt will be absorbed and season the cucumbers.
⏱️ 2 min - 4
Add the drained cucumbers and sliced green onions to the bowl with the kimchi seasoning. Using clean hands or a spoon, gently toss and massage the cucumbers with the seasoning until every piece is evenly coated. Be careful not to break the cucumber slices.
⏱️ 3 min - 5
Serve immediately as a refreshing side dish, or transfer to an airtight container and refrigerate for up to 3-5 days. The kimchi is best enjoyed fresh and cold.