Quick Cucumber Kimchi Recipe (No Fish Sauce Needed!)
This easy cucumber kimchi recipe (Oi Muchim) is a 20-minute Korean-American fusion side dish made with American pantry staples—no fermentation or fish sauce required. Crunchy, spicy, and vegan-friendly, it's the perfect quick banchan for any K-drama binge night or fusion meal prep.
Ingredients
- 1 lb cucumbers Persian or English recommended
- 1 tsp kosher salt
- 2 tbsp rice vinegar or apple cider vinegar
- 1 tbsp soy sauce or tamari for gluten-free
- 1 –2 tbsp gochugaru Korean red chili flakes or sub with 1 tsp paprika + ½ tsp cayenne
- 1 tsp sugar or maple syrup for vegan version
- 2 garlic cloves minced
- 1 tsp sesame seeds
- 1 stalk green onion thinly sliced
- Optional: ½ tsp sesame oil shredded carrots, or thinly sliced onion
Instructions
Step 1: Salt the Cucumbers
- Slice cucumbers into ¼-inch thick rounds or spears.
- Toss with 1 tsp salt and let sit for 10 minutes in a colander.
- Rinse thoroughly and pat dry with a clean towel.
Step 2: Make the Marinade
- In a large bowl, mix together vinegar, soy sauce, gochugaru, sugar, garlic, sesame oil (if using), and sesame seeds.
- Taste and adjust—add more vinegar for tang, gochugaru for heat, or sugar for balance.
Step 3: Toss and Serve
- Add the dried cucumbers to the marinade along with any optional add-ins.
- Toss well and let sit for 10 more minutes to absorb flavor.
- Serve immediately or chill for later.
Notes
- No Gochugaru? Use smoked paprika and cayenne as a substitute.
- No sesame oil? Skip it or add olive oil for a mild richness.
- Storage: Best eaten fresh, but lasts up to 3 days refrigerated.
- Meal Prep Tip: Keep cucumbers and marinade separate until serving for max crunch.