Summer's Crunchy and Spicy Banchan
Cucumber kimchi, or Oi Kimchi (오이김치), is a classic among banchan (small Korean side dishes), especially popular during warm seasons. Quicker to prepare and ferment than cabbage kimchi, it offers an ultra-crunchy texture, spiced with a fragrant sauce made from Korean chili, garlic, and ginger.
Perfect to accompany a barbecue (samgyeopsal), plain rice, or an express bibimbap, this kimchi stands out for its vibrant taste and immediate freshness.
⏱️ Preparation Time
- Preparation: 40 minutes
- Cooking: 5 minutes (for the brine)
- Fermentation: 2 to 3 days at room temperature
🧾 Ingredients (for 2 x 500 ml jars)
🥒 For the cucumbers:
- 1.5 kg of Lebanese cucumbers (or small firm cucumbers)
- 1.5 L water
- 60 g coarse salt
🌶️ For the kimchi sauce:
- 1 cube of ready-to-use kimchi marinade + 120 ml lukewarm water
OR
- 35 g of gochugaru (Korean chili flakes) 🔥
- 50 ml fish sauce (or soy sauce for a vegetarian version)
- 30 g sugar
- 6 cloves minced garlic
- 30 g minced ginger
🥣 Preparation
1️⃣ Prepare the cucumbers
- Cut the cucumbers into 5 cm pieces.
- Make a crosswise incision in each piece along its length, without cutting all the way through.
- Boil the water with the coarse salt.
- Place the cucumbers in a large bowl and pour the hot brine over them.
- Cover with a plate and let rest for 30 minutes.
- Drain, rinse with cold water, then dry thoroughly.
2️⃣ Prepare the sauce
- If using the kimchi marinade cube, simply dilute it in 120 ml of lukewarm water.
- Otherwise, mix all the sauce ingredients in a bowl until a homogeneous paste is obtained.
3️⃣ Assemble and ferment
- Fill each cucumber with the sauce (in the slits).
- Pack the cucumbers into clean jars (Le Parfait type).
- Let ferment at room temperature for 2 to 3 days.
- Place the jars in the refrigerator.
🍽️ Serving Suggestions
- Serve chilled, as a side with:
🍚 Steamed rice
🍖 Korean barbecue (samgyeopsal)
🍲 Light Korean soup (doenjang jjigae) - You can eat it the next day, but it develops more flavor after 48 hours.
