Cucumber Kimichi

Halmi's Fresh Cucumber Kimchi Salad

This is the version Tiny Grandma makes in the video. It’s a bit of a cheat on traditional kimchi. You can eat it right away! Keeps in the fridge for 2-3 days. If you’d like a traditional recipe- scroll down!

What You'll Need

  • About 8 cucumbers, the small, crunchy kind work best

  • 2 tablespoons kosher salt

  • 2 cloves of garlic, grated up fine

  • A knob of ginger, about the size of your thumb tip, peeled & grated

  • 1/4 onion, grated

  • 2 tablespoons Korean red pepper flakes (gochugaru)

  • 1 tablespoon fish sauce

  • 4 green onions, chopped up

  • 1 tablespoon sesame seeds

  • 1-2 tablespoons sesame oil

How To Make It

  1. Prepare cucumbers:

    • Wash cucumbers well

    • Slice them into thin rounds

  2. Salt them:

    • Toss the cucumbers with the salt

    • Let them sit about 15-30 minutes until water forms at the bottom

    • Drain off all that water and gently squeeze to remove excess moisture

  3. Mix the dressing:

    • In a large bowl, combine garlic, ginger, and onion

    • Add red pepper flakes (gochugaru) and fish sauce

    • Stir in 1-2 tablespoons of sesame oil

    • Add a pinch of sugar if you prefer a hint of sweetness

    • Mix until well combined

  4. Combine:

    • Add drained cucumbers to the dressing

    • Throw in green onions and sesame seeds

    • Toss everything together until cucumbers are well coated

    • Adjust seasoning to taste

  5. Serve:

    • For fresh salad style, serve immediately

    • For more flavor development, refrigerate for 1-2 hours before serving

    • Garnish with extra sesame seeds if desired

  6. Storage:

    • Can be kept refrigerated for up to 3 days

    • The flavors will intensify slightly but it remains fresh and crisp

This fresh version makes a perfect side dish for grilled meats, rice bowls, or as a refreshing appetizer on its own!

Halmi's Cucumber Kimchi (Oi Sobagi) Recipe

This is a traditional fermented cucumber kimchi.

What You'll Need

  • About 8 cucumbers, the small, crunchy kind work best

  • 2 tablespoons kosher saltl of salt

  • 2 cloves of garlic, grated up fine

  • A knob of ginger, about the size of your thumb tip, peeled & grated

  • 1/4 onion, grated

  • A couple spoonfuls of those Korean red pepper flakes (gochugaru)

  • A splash of fish sauce

  • A bunch of green onions, chopped up

  • Sesame seeds, 

How To Make It

  1. Cucumbers:

    • Wash cucumbers well

    • Cut them long-ways, but don't cut all the way through the bottom

    • Or just slice them into rounds if that's easier

  2. Salt them:

    • Toss the cucumbers with the salt

    • Let them sit about 15-30 minutes or until water forms at the bottom

    • Drain off all that water and give them a squeeze

  3. Mix the sauce:

    • In a clean jarl, throw in the garlic, ginger, and onion

    • Add your red pepper flakes and fish sauce

    • If you like it sweet, add a pinch of sugar

    • Toss in your green onions and sesame seeds

    • Put in the cucumbers

    • SHAKE!!!

  4. Let it sit or don’t:

    • Kimchi is best fermented, so let it sit for a day. It will ferment faster at room temperature.

    • If you are hungry you can eat it right away (put some in a bowl and add sesame oil to make it a fresh salad)

  5. Eat up:

    • It'll keep getting tangier for a week. 

    • Enjoy!

marie harttinygrandma, kimchi