Oi Kimchi – Crunchy and Spicy Korean Cucumber Kimchi

Introduction

Oi Kimchi, or Korean cucumber kimchi, is a summertime favorite in Korean cuisine. Known for its refreshing crunch and spicy-sour flavor, this dish is a quick alternative to traditional napa cabbage kimchi. It requires little fermentation, making it perfect for hot days when you want something cool, flavorful, and ready to eat.

Unlike long-fermented kimchi, Oi Kimchi is often served fresh as a side dish (banchan) and delivers a vibrant contrast to warm meals. The addition of cold cooked rice in this recipe adds subtle sweetness and aids in mild fermentation, a technique often overlooked but deeply rooted in traditional home cooking.

I learned this recipe from my Korean friend Jiyong, who requested I make it again after she loved my first version. It’s not only a great way to beat the heat but also a recipe full of heart, culture, and appreciation for seasonal ingredients.

By following this recipe, you’ll learn how to:

• Use plum syrup as a natural sweetener

• Balance spice and crunch without long fermentation

• Master a simple but powerful side dish that stands on its own

Ingredients

• 8 Japanese cucumbers

• 1 tbsp coarse salt (for salting)

• 1 bunch garlic chives (about 100g)

• 3 tbsp Korean chili flakes (gochugaru)

➤ Buy Korean chili flakes here

• 1 tbsp grated garlic

• 1 tsp grated ginger

• 2 tbsp fish sauce (e.g., nam pla)

• 2 tbsp plum syrup (maesil-cheong)

　*Or use 1.5 tbsp sugar instead

• 1 tbsp cooked rice (cold, about 20g)

• 1 tbsp sugar

• Toasted sesame seeds to taste

Instructions

Salt the cucumbers

Wash cucumbers and trim off the ends. Cut them into quarters lengthwise, then into sticks about 4–5 cm long.

Place in a bowl, sprinkle with coarse salt, and let sit for 15–20 minutes.

Rinse and drain well.

Point: Salting keeps the cucumbers crisp.

Make the seasoning paste

In a bowl, mix chili flakes, garlic, ginger, fish sauce, plum syrup, sugar, sesame seeds, and cold rice.

Mash the rice lightly with a spoon to help it blend.

Point: Cold rice adds natural sweetness and supports mild fermentation.

Combine with veggies

Add the cucumbers and chives (cut into 5 cm pieces) to the bowl.

Toss gently until everything is evenly coated.

Point: Mix carefully so the cucumbers stay intact.

Let it rest

Transfer to a clean container and refrigerate for at least half a day.

It’s ready to eat right away, but it tastes even better the next day.

Serve and enjoy

Serve cold, as a side dish or a refreshing snack.

Pairs perfectly with grilled meat, rice, or even a cold drink.

Tips

• Plum syrup gives this dish a deeper, fruitier sweetness. If you don’t have it, mix sugar with a splash of lemon juice for balance.

• You can substitute garlic chives with regular green onions if needed.

• Use high-quality Korean chili flakes for the best flavor and color.

➤ Try these chili flakes

Watch the Full Recipe on YouTube!

For a step-by-step video tutorial, check out my YouTube channel:

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