Introduction

Kimchi is one of Korea’s most beloved traditional dishes, known for its bold flavors, health benefits, and cultural significance. While cabbage kimchi is the most famous version, cucumber kimchi — or oi sobagi in Korean — offers a refreshing and crunchy alternative perfect for warm weather or lighter meals. If you’ve ever searched for a new way to enjoy kimchi, this cucumber kimchi recipe is the answer. It is quick, simple, and full of spicy, tangy flavour. 

In this article, we’ll walk you through the ingredients, preparation, and benefits of this delightful Korean side dish.

What is Cucumber Kimchi?

Cucumber kimchi is a type of banchan (Korean side dish) made by stuffing or mixing cucumbers with a spicy, aromatic seasoning paste. Unlike cabbage kimchi, which ferments over weeks or even months, cucumber kimchi is typically enjoyed fresh or after only a short fermentation period of 1–2 days.

This makes it an ideal choice for beginners or those craving instant kimchi flavor. It’s crisp, spicy, and slightly sour — the perfect pairing with rice, grilled meats, noodles, or even eaten on its own as a light snack.

Ingredients for Cucumber Kimchi Recipe

Making cucumber kimchi at home is surprisingly simple and requires easy-to-find ingredients. Here’s what you’ll need:

Main Ingredients:

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  6–8 small cucumbers (Kirby or Persian are best for their crunch)
  
  

  
  


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  1 tablespoon coarse sea salt
  
  

  
  


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  1 small carrot (julienned)
  
  

  
  


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  4 green onions (sliced)
  
  

  
  

Kimchi Seasoning Paste:

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  2 tablespoons Korean red pepper flakes (gochugaru)
  
  

  
  


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  1 tablespoon fish sauce (optional for vegan version)
  
  

  
  


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  1 tablespoon soy sauce
  
  

  
  


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  1 tablespoon sugar
  
  

  
  


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  4 garlic cloves (minced)
  
  

  
  


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  1 teaspoon grated ginger
  
  

  
  


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  1 tablespoon rice vinegar or apple cider vinegar
  
  

  
  


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  1 tablespoon sesame seeds (optional)
  
  

  
  


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  1 teaspoon sesame oil (optional)
  
  

  
  

Step-by-Step Instructions

Step 1: Prep the Cucumbers

Wash the cucumbers thoroughly. Slice each one into quarters lengthwise without cutting all the way through — leave about ½ inch intact at the bottom so they hold together like a pocket.Let the cucumbers sit for half an hour after you've sprinkled them with sea salt.This will draw out excess water and help the cucumbers stay crunchy.

Step 2: Make the Seasoning Paste

While the cucumbers are salting, combine the red pepper flakes, fish sauce, soy sauce, sugar, garlic, ginger, vinegar, and sesame oil in a bowl. Mix well to form a thick paste. Add julienned carrots and chopped green onions, stirring to coat everything evenly.

Step 3: Rinse and Dry Cucumbers

To get rid of extra salt, rinse the salted cucumbers under cold water after half an hour. Use a fresh towel or paper towel to gently pat them dry.

Step 4: Stuff the Cucumbers

Using clean hands or a spoon, carefully stuff the seasoning paste into each cucumber slit. Make sure it gets deep into the pockets for maximum flavor.If any filling leaks out, don't worry; you may add more on top later.

Step 5: Store and Ferment

Place the stuffed cucumbers in a clean, airtight container.To begin fermentation, let it sit at room temperature for 12 to 24 hours.. After that, transfer the container to the refrigerator. The kimchi will continue to ferment slowly and can be eaten over the next 7–10 days.

Serving Suggestions

Cucumber kimchi is a wonderfully versatile dish. Serve it as a refreshing side with:

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  Steamed rice
  
  

  
  


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  Grilled or stir-fried meats
  
  

  
  


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  Korean barbecue
  
  

  
  


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  Noodle dishes like bibim guksu or naengmyeon
  
  

  
  


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  Korean pancakes (jeon)
  
  

  
  


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  In lettuce wraps for a spicy crunch
  
  

  
  

See more related article kimchi recipe

Why You’ll Love This Cucumber Kimchi Recipe

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  Quick to Prepare: Ready in less than an hour, with just a short fermenting period.
  
  

  
  


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  Healthy: Packed with probiotics, antioxidants, and fiber.
  
  

  
  


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  Flavorful: A balance of spicy, salty, and tangy.
  Adjust the amount of spiciness or leave out the fish sauce to make it vegan. 

  
  

Tips for Best Results

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  Use firm, fresh cucumbers for the best crunch.
  
  

  
  


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  Store in a glass jar or non-reactive container (avoid metal).
  
  

  
  


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  Taste improves after a day in the fridge as flavors meld.
  
  

  
  


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  Always use clean utensils when handling kimchi to avoid contamination.
  
  

  
  

Cultural Insight

Kimchi is more than just a dish; it's a representation of Korean culture. With hundreds of regional and seasonal variations, each type of kimchi has its own story. Cucumber kimchi, in particular, is often enjoyed in summer for its cool, hydrating effect. Learning how to make it connects you to a centuries-old tradition of fermentation and communal eating.

Conclusion

If you're looking to bring a touch of Korea to your kitchen, this cucumber kimchi recipe is the perfect place to start. It’s simple, satisfying, and bursting with flavor. Whether you’re new to fermented foods or a longtime kimchi fan, this variation offers a refreshing twist on the classic — ideal for warm days or when you need a quick banchan on the table.

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