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Quick Cucumber Kimchi (20 Minutes!)

Crisp, spicy, and refreshing — this quick cucumber kimchi (oi kimchi) delivers authentic Korean flavor in just 20 minutes.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 cups
Course: Side Dish
Cuisine: Asian, Korean
Calories: 60
Ingredients Equipment Method Notes

Ingredients
  

Cucumbers
  • 4 Persian cucumbers or 2 English cucumbers, sliced
  • 1 tsp salt
Seasoning Paste
  • 2 tbsp gochugaru Korean red chili flakes
  • 2 tsp sugar
  • 2 cloves garlic minced
  • 1 tbsp rice vinegar
  • 1 tbsp fish sauce or soy sauce for vegetarian
  • 2 tsp sesame oil
  • 2 green onions thinly sliced
  • 1 tsp sesame seeds

Equipment

  • Mixing bowl
  • Knife
  • Cutting board

Method
 

  1. Slice cucumbers into ¼-inch rounds. Sprinkle with salt and let sit 10 minutes to draw out moisture.
  2. Drain and pat dry the cucumbers with paper towels.
  3. In a bowl, mix gochugaru, sugar, garlic, rice vinegar, fish sauce, and sesame oil to form a paste.
  4. Add cucumbers and green onions to the paste. Toss gently until evenly coated.
  5. Garnish with sesame seeds and chill 15–30 minutes before serving.

Notes

For vegetarian version, replace fish sauce with soy sauce. Keeps up to 1 week refrigerated.