Quick Cucumber Kimchi (20 Minutes!) – Spicy, Crunchy, and Addictively Fresh
If you’ve ever had a bowl of bibimbap or Korean BBQ, you know that no meal is complete without kimchi — that spicy, tangy, and utterly addictive side dish that brings every bite to life.
But what if you could have all the flavor of traditional kimchi, ready to eat in just 20 minutes? Meet Quick Cucumber Kimchi (Oi Kimchi) — the refreshingly crisp, spicy cousin of classic cabbage kimchi.
It’s crunchy, garlicky, spicy, and just the right amount of tangy — all without days of fermentation. Perfect for when you want a burst of Korean flavor right now.
🥒 What Is Oi Kimchi?
“Oi” means cucumber in Korean, and “kimchi” refers to the beloved Korean fermented side dish. Traditionally, cucumber kimchi is made by salting cucumbers to draw out moisture, then tossing them in a spicy chili-garlic paste.
The best part? It’s instant kimchi. Unlike napa cabbage kimchi, which requires days or even weeks to ferment, Oi Kimchi can be enjoyed immediately after mixing — though it gets even better after chilling for an hour or two.
This version is perfect for busy weeknights, summer BBQs, or any time you want a bold, refreshing side in minutes.
🌶️ Why You’ll Love This Recipe
- Ready in 20 minutes from start to finish.
- No fermentation needed.
- Crunchy, spicy, and slightly sweet — a flavor explosion in every bite.
- Keeps well in the fridge for up to a week.
- Pairs perfectly with Korean BBQ, rice bowls, noodles, or even tacos!
🧄 Ingredients You’ll Need
You only need a few basic ingredients to make this delicious quick kimchi:
For the cucumbers:
- 4 small Persian or mini cucumbers (or 2 English cucumbers)
- 1 teaspoon salt
For the seasoning paste:
- 2 tablespoons gochugaru (Korean red chili flakes)
- 2 teaspoons sugar
- 2 cloves garlic, minced
- 1 tablespoon rice vinegar
- 1 tablespoon fish sauce (or soy sauce for vegetarian)
- 2 teaspoons sesame oil
- 2 green onions, thinly sliced
- 1 teaspoon sesame seeds
⏱️ Step-by-Step Instructions
Step 1: Prepare the Cucumbers
Wash and dry your cucumbers. Slice them into ¼-inch thick rounds or half-moons if using English cucumbers.
Place in a bowl and sprinkle with salt. Toss to coat evenly and let them sit for 10 minutes to draw out excess moisture. This helps keep your kimchi crisp instead of watery.
After 10 minutes, gently squeeze out any extra water and pat dry with paper towels.
Step 2: Make the Seasoning Paste
In a medium bowl, combine:
- gochugaru
- sugar
- minced garlic
- rice vinegar
- fish sauce
- sesame oil
Mix well until it forms a thick, spicy paste.
Step 3: Toss Everything Together
Add the drained cucumbers and sliced green onions to the bowl with the paste. Use your hands or a spoon to gently mix until the cucumbers are evenly coated.
Step 4: Garnish & Chill (Optional)
Sprinkle sesame seeds over the top. You can enjoy your cucumber kimchi immediately, but for the best flavor, chill it for 15–30 minutes before serving.
Quick Cucumber Kimchi (20 Minutes!)
Ingredients
Equipment
Method
- Slice cucumbers into ¼-inch rounds. Sprinkle with salt and let sit 10 minutes to draw out moisture.
- Drain and pat dry the cucumbers with paper towels.
- In a bowl, mix gochugaru, sugar, garlic, rice vinegar, fish sauce, and sesame oil to form a paste.
- Add cucumbers and green onions to the paste. Toss gently until evenly coated.
- Garnish with sesame seeds and chill 15–30 minutes before serving.
Notes
🥗 How to Serve Cucumber Kimchi
This quick cucumber kimchi is incredibly versatile and complements just about everything. Try serving it with:
- Korean BBQ meats like bulgogi or galbi
- Bibimbap or other rice bowls
- Grilled chicken or salmon for a spicy, tangy side
- Ramen or cold noodles for a refreshing contrast
- Tacos or burgers for a fun fusion twist
You can even enjoy it on its own as a crunchy, spicy snack straight from the fridge.
💡 Pro Tips
- Use firm cucumbers. Persian or Kirby cucumbers hold up best to salting and seasoning. Avoid overly seedy varieties.
- Adjust the heat. Gochugaru’s spice level can vary — start with less and add more to taste.
- Go vegetarian. Substitute soy sauce for fish sauce if you prefer a plant-based version.
- Add texture. Mix in julienned carrots or thinly sliced onions for more crunch.
- Make ahead. While this is “quick” kimchi, it tastes even better after a few hours as the flavors deepen.
🧊 Storage Tips
- Refrigerate: Store in an airtight container for up to 1 week.
- The cucumbers will soften slightly over time, but the flavor gets richer.
- For the crispiest texture, enjoy within the first 2–3 days.
⚡ Why This Recipe Works
The magic of this quick kimchi lies in balance:
- Salt draws out moisture, creating crispness.
- Vinegar and fish sauce add tang and umami depth.
- Sugar and garlic balance the heat of the chili flakes.
- Sesame oil gives that toasty, nutty finish that makes Korean sides so irresistible.
It’s simple, fast, and fresh — all the hallmarks of a perfect weeknight side dish.
🥢 Fun Fact
Traditional Korean households often make multiple types of kimchi — not just napa cabbage. Quick versions like cucumber, radish, and scallion kimchi are especially popular in summer because they require no fermentation and help beat the heat with their refreshing crunch.
🔥 Serving Variations
- Spicy Radish-Cucumber Mix: Add julienned daikon radish to the mix for extra crunch.
- Garlic-Lover’s Version: Double the garlic for a punchier kick.
- No-Fish Sauce Option: Replace fish sauce with soy sauce and a pinch of sea salt.
- Sweet & Mild: Add a teaspoon of honey if you prefer a milder, slightly sweet flavor.
❤️ Why You’ll Love It
If you love bold, spicy, and tangy foods but don’t have time to ferment a whole batch of traditional kimchi, this recipe is your new go-to.
It’s fast, vibrant, and bursting with flavor — a side dish that wakes up any meal. Every bite offers the perfect combo of crisp cucumber, deep chili spice, and savory umami.
This Quick Cucumber Kimchi (Oi Kimchi) is proof that you can make authentic-tasting Korean sides at home, even on your busiest nights.
