If you love the bold, tangy flavor of traditional kimchi but don’t want to wait several days for it to ferment, this easy cucumber kimchi recipe is the perfect place to start. It’s crisp, refreshing, a little sweet and loaded with spicy Korean-inspired flavor.
Also known as oi muchim, this quick Korean cucumber salad is made with crunchy cucumbers, green onions, garlic, gochugaru and a simple sesame dressing. Unlike traditional cabbage kimchi, you can eat it almost immediately. However, letting it chill for 20 to 30 minutes gives the cucumbers time to soak up even more flavor.
Serve this spicy cucumber kimchi with rice bowls, grilled meats, dumplings, noodles or your favorite Korean-inspired dinner.
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Why You’ll Love This Cucumber Kimchi
This recipe delivers the irresistible contrast that makes cucumber kimchi so good: cool, crunchy cucumbers coated in a spicy, savory and slightly sweet dressing.
You’ll also love it because it is:
- Ready in about 30 minutes
- Fresh, crunchy and flavorful
- Easy to adjust to your preferred spice level
- Made with simple ingredients
- Naturally dairy-free
- A delicious side dish for rice, meat, noodles and more
What Is Cucumber Kimchi?
Cucumber kimchi is a Korean cucumber side dish seasoned with garlic, green onions, Korean red pepper flakes and other savory ingredients.
There are several styles of cucumber kimchi. Traditional stuffed cucumber kimchi, called oi sobagi, is often fermented. This recipe is closer to oi muchim, a quick spicy cucumber salad that can be served fresh without a lengthy fermentation process.
It gives you many of the spicy, tangy flavors associated with kimchi while keeping the cucumbers especially crisp.
Ingredients You’ll Need
Cucumbers
Persian cucumbers are ideal because they have thin skins, small seeds and an excellent crunch. You can also use mini cucumbers or English cucumbers.
Kosher salt
Salt pulls excess moisture from the cucumbers and helps them stay crisp. Be sure to rinse away the excess salt before adding the dressing.
Gochugaru
Gochugaru is Korean red pepper powder or flakes. It has a warm, fruity heat that is essential for creating authentic Korean-inspired flavor.
Rice vinegar
Rice vinegar adds brightness and acidity without overpowering the fresh cucumber flavor. Use unseasoned rice vinegar for better control over the sweetness and salt.
Soy sauce
Soy sauce gives the dressing salty, savory depth. You can substitute tamari if you need a gluten-free option.
Fish sauce
A small amount of fish sauce adds rich umami flavor. Although optional, it gives the cucumber kimchi a more traditional flavor.
Sugar
Sugar balances the vinegar, spice and salt. Honey can be used as an alternative.
Garlic
Freshly minced garlic adds plenty of bold flavor. One large clove is usually enough, but garlic lovers can add another.
Green onions
Sliced green onions bring freshness and a mild onion flavor to the dish.
Sesame oil and sesame seeds
Toasted sesame oil gives the dressing a rich, nutty finish. Sesame seeds add texture and make the finished cucumbers look especially appetizing.
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The Best Cucumbers for Cucumber Kimchi
Persian cucumbers are my first choice for this recipe. They remain crisp after salting and do not require peeling or seeding.
Mini cucumbers also work very well. If you use an English cucumber, cut it in half lengthwise before slicing it into half-moons. English cucumbers release more water, so it is especially important to salt and drain them properly.
Standard garden cucumbers can also be used. Peel any thick or waxy skin and scoop out large, watery seeds before slicing.
How to Make Cucumber Kimchi
1. Slice the cucumbers
Cut the cucumbers into approximately ¼-inch slices. Slightly thicker slices will retain more crunch after the dressing is added.
2. Salt the cucumbers
Place the sliced cucumbers in a colander and toss them with kosher salt. Let them sit for 15 to 20 minutes.
This step draws out excess water so the dressing doesn’t become diluted.
3. Rinse and dry
Rinse the cucumbers under cold water to remove the excess salt. Drain them thoroughly and gently pat them dry with a clean kitchen towel or paper towels.
4. Make the kimchi dressing
In a large bowl, combine the gochugaru, rice vinegar, soy sauce, fish sauce, sugar, garlic and toasted sesame oil. Stir until the sugar begins to dissolve.
5. Toss everything together
Add the cucumbers and sliced green onions to the bowl. Toss until every cucumber slice is evenly coated in the spicy dressing.
6. Chill and serve
You can serve the cucumber kimchi immediately, but it tastes even better after chilling for 20 to 30 minutes. Sprinkle sesame seeds over the top just before serving.
Tips for the Best Cucumber Kimchi
Don’t skip salting the cucumbers
Salting removes some of the cucumbers’ natural moisture and concentrates their flavor. It also keeps the finished dish from becoming watery too quickly.
Dry the cucumbers well
Water left on the cucumber slices can dilute the dressing. Give them time to drain and pat them dry before mixing.
Use gochugaru when possible
Crushed red pepper flakes are much sharper and hotter than gochugaru. For the best balance of flavor and spice, use Korean red pepper flakes.
Adjust the spice level
Start with one tablespoon of gochugaru for a milder dish. Add up to two tablespoons if you prefer spicy cucumber kimchi.
Serve it fresh
This is a quick cucumber kimchi rather than a long-fermented version. Its texture is best during the first day or two.
Make It Your Own
There are several easy ways to customize this recipe:
- Add thinly sliced carrots for extra color and crunch.
- Mix in sliced sweet onion or Korean chives.
- Add grated fresh ginger for a warm, peppery note.
- Use tamari instead of soy sauce to make it gluten-free.
- Leave out the fish sauce for a vegetarian cucumber kimchi.
- Add a little more sugar for a sweeter, milder dressing.
- Stir in sliced jalapeños for additional heat.
- Add a teaspoon of grated Asian pear for natural sweetness.
What to Serve With Cucumber Kimchi
This fresh and spicy cucumber side dish pairs well with rich, savory meals. Try serving it with:
Its cool crunch is especially good with grilled, fried or heavily seasoned food.
PrintThe Best Easy Cucumber Kimchi
This easy cucumber kimchi recipe combines crisp cucumbers with gochugaru, garlic, green onions and a tangy sesame dressing. Ready in about 30 minutes, it’s a fresh and spicy Korean side dish that pairs perfectly with rice, grilled meats, noodles and dumplings.
- Prep Time: 10 MINUTES
- Marinate Time: 20 MINUTES
- Total Time: 30 minutes
- Yield: 6 SERVINGS 1x
- Category: Side Dish
- Cuisine: Korean Inspired
- Diet: Dairy-Free
Ingredients
- 1 pound Persian or mini cucumbers
- 1 teaspoon kosher salt
- 1 to 2 tablespoons gochugaru, depending on your preferred spice level
- 1½ tablespoons unseasoned rice vinegar
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon fish sauce, optional
- 2 teaspoons granulated sugar
- 1 large garlic clove, finely minced
- 1 teaspoon toasted sesame oil
- 3 green onions, thinly sliced
- 2 teaspoons toasted sesame seeds
Instructions
- Wash and dry the cucumbers. Cut them into approximately ¼-inch-thick slices.
- Place the sliced cucumbers in a colander and sprinkle them with the kosher salt. Toss to coat and let them rest for 15 to 20 minutes.
- Rinse the cucumbers thoroughly under cold water to remove the excess salt. Drain well, then gently pat them dry with paper towels or a clean kitchen towel.
- Add the gochugaru, rice vinegar, soy sauce, fish sauce, sugar, minced garlic and toasted sesame oil to a large mixing bowl. Whisk until combined and the sugar begins to dissolve.
- Add the drained cucumbers and sliced green onions to the dressing.
- Toss gently until all the cucumber slices are evenly coated.
- Serve immediately or refrigerate for 20 to 30 minutes to allow the flavors to blend.
- Sprinkle the toasted sesame seeds over the cucumber kimchi just before serving.
Notes
- Use 1 tablespoon of gochugaru for milder cucumber kimchi or 2 tablespoons for a spicier version.
- Persian or mini cucumbers provide the best crunch because they have thin skins and small seeds.
- If using an English cucumber, cut it lengthwise before slicing it into half-moons.
- Don’t skip salting the cucumbers. This removes excess moisture and prevents the dressing from becoming diluted.
- Leave out the fish sauce and add a little extra soy sauce for a vegetarian version.
- For a gluten-free version, substitute tamari for the soy sauce and confirm that the fish sauce is gluten-free.
- Store leftovers in an airtight container in the refrigerator for up to three days.
- The cucumbers will release more liquid as they sit. Stir the kimchi before serving.
- For the crispest texture, enjoy it within the first 24 to 48 hours.
- Freezing is not recommended.
How to Store Cucumber Kimchi
Transfer leftover cucumber kimchi to an airtight container and refrigerate it for up to three days.
The cucumbers will continue releasing water as they sit, so the dressing may become thinner. Stir everything before serving.
For the best crunch and freshest flavor, enjoy it within the first 24 to 48 hours. Freezing is not recommended because the cucumbers will become soft and watery after thawing.
Frequently Asked Questions
Is cucumber kimchi fermented?
Some types of cucumber kimchi are fermented, but this quick cucumber kimchi is designed to be eaten fresh. It may develop a slightly tangier flavor as it sits in the refrigerator, but it is not prepared as a long-fermented kimchi.
Can I make cucumber kimchi without fish sauce?
Yes. Simply leave it out for a vegetarian version. You can add another teaspoon of soy sauce or a small spoonful of white miso for extra umami flavor.
How spicy is cucumber kimchi?
The spice level depends on how much gochugaru you use. One tablespoon creates a mild-to-medium heat, while two tablespoons make the cucumbers noticeably spicier.
Can I use regular red pepper flakes?
You can, but the flavor and heat will be different. Standard crushed red pepper is generally sharper and hotter, so begin with a much smaller amount.
Why did my cucumber kimchi become watery?
Cucumbers naturally release moisture after they are sliced. Salting, draining and drying them before adding the dressing will reduce the amount of liquid. However, some additional liquid is normal as the cucumber kimchi sits.
Final Thoughts
This easy cucumber kimchi recipe turns a handful of simple ingredients into a bold, crunchy side dish in less than 30 minutes. The combination of cool cucumbers, spicy gochugaru, tangy rice vinegar, garlic and toasted sesame oil makes every bite incredibly fresh and flavorful.
It’s an easy way to introduce Korean-inspired flavors to your dinner table, and it pairs beautifully with everything from a simple bowl of rice to grilled meats and noodle dishes. Once you taste that combination of spicy dressing and crisp cucumber, you’ll want to keep a batch in the refrigerator all summer long.
