Spicy Korean Cucumber Kimchi
This Spicy Korean Cucumber Kimchi (Oi Kimchi) is crunchy, refreshing, and fiery with bold garlic, ginger, and gochugaru flavor. It’s a quick, no-fuss banchan that’s perfect for adding zing to rice bowls, BBQ spreads, or even simple weeknight dinners. Made in under 30 minutes with just a few hours to chill—your fridge won’t be without it again!
Ingredients
- 12 oz. Persian cucumbers or Korean, Kirby, Japanese cucumbers
- 1 tsp coarse sea salt
- 1.5 oz sweet or yellow onion
- 0.7 oz garlic chive optional
Seasoning Paste:
- 2 tbsp gochugaru Korean red pepper flakes
- 1/2 tsp fish sauce
- 1.5 tbsp honey or keto honey
- 1 tsp roasted white sesame seeds
- 0.5 oz garlic cloves 3 large cloves
- 0.2 oz ginger grated
Instructions
- Cut cucumber crosswise in half, then slice into quarters lengthwise.
- In a large bowl, sprinkle salt and rub over cucumbers. Rest 30 minutes.
- Mix seasoning paste in a bowl: gochugaru, fish sauce, honey, sesame seeds, garlic, and ginger.
- Slice onion thinly. Chop garlic chive to cucumber-length pieces.
- See full steps with tips & photos → https://mischacrossing.com/spicy-korean-cucumber-kimchi/
Notes
- Persian or Korean cucumbers work best because they’re thin-skinned and crunchy.
- You can adjust gochugaru to taste if you want it milder.
- For a vegan version, swap fish sauce with soy sauce or vegan fish sauce.