Korean food has captured the world’s attention, and nothing is more famous than kimchi. While traditional cabbage kimchi takes a long time to ferment, there is a quicker, fresher version perfect for the summer: cucumber kimchi recipe. This side dish is known for its refreshing crunch and bright, spicy flavor.

This guide provides a simple, budget-friendly cucumber kimchi recipe that is easy to make at home. We ensure all ingredients are 100% halal, making it a safe and delicious side dish to pair with rice, noodles, or grilled chicken. Get ready to enjoy an authentic taste of Korea in just minutes!

What Is Cucumber Kimchi (Oi Sobagi)?

Kimchi is a traditional Korean side dish (banchan) that is made by fermenting vegetables, usually napa cabbage, with a mix of seasonings like gochugaru (chili flakes), garlic, and ginger. The word “kimchi” represents the history and culture of preserving vegetables in Korea.

Cucumber kimchi, or oi sobagi (which means cucumber stuffing in Korean), is different from the classic version because it is made quickly and eaten fresh. It is not fermented for weeks. This means you get a fresh, crunchy texture with a delicious spicy and tangy coating. This fast version of kimchi cucumbers recipe is ready to eat almost immediately after mixing, making it a perfect quick-fix side dish.

Is This Homemade Cucumber Kimchi Halal?

Yes, this version of the cucumber kimchi recipe is 100% halal.

The main concern in traditional Korean cooking is often the use of ingredients like saeujeot (fermented shrimp paste) or accidental contamination of fish sauce or soy sauce with alcohol.

In this homemade recipe for kimchi cucumbers, we ensure halal compliance by taking these steps:

No Alcohol or Pork: We strictly avoid any pork-based seasonings or alcohol in the recipe.
Halal Fish Sauce: We specify using a certified halal fish sauce (often made with salt and anchovies, verified to be pure) or suggest using a tamari/soy sauce substitute.
Gochugaru Safety: Gochugaru (Korean chili flakes) is generally considered halal as it is simply dried, ground pepper.

By confirming the ingredients, you can enjoy this dish confidently knowing it follows halal dietary laws.

Why You Will Love This Cucumber Kimchi Recipe

This cucumber kimchi recipe is guaranteed to become a favorite in your home:

Fresh and Crunchy: The cucumbers keep their satisfying crunch because the recipe is not slow-fermented.
Quick to Make: The entire preparation, from slicing to seasoning, takes only 10–15 minutes.
Flavorful: It offers a delightful balance of savory umami, sweet sugar, tangy vinegar, and refreshing spice.
Healthy and Low-Calorie: Cucumbers are mostly water, making this a hydrating, vitamin-rich, and low-calorie side dish.
Versatile: It pairs wonderfully with almost any meal, from steamed rice and grilled meats to simple noodle dishes.

Ingredients You Need for Cucumber Kimchi Recipe

To make the perfect kimchi cucumbers recipe, you will need both fresh vegetables and a mix of powerful seasonings.

Fresh Ingredients

Ingredient	Quantity	Notes
Persian or Lebanese Cucumbers	6	Sliced into 1/4 inch thick coins.
White Onion	1/2	Sliced thin for sharpness.
Large Garlic Clove	1	Freshly grated for best flavor.
Fresh Ginger	1/2 tablespoon	Grated (optional, but recommended).

Seasoning Ingredients for Kimchi Sauce

Ingredient	Quantity	Notes
Kosher Salt	1 tablespoon	Used only for salting the cucumbers (not for the final sauce).
Sugar	2 teaspoons	Balances the sourness and spice.
Gochugaru (Korean Chili Flakes)	1 tablespoon	Provides color and heat (adjust amount for spice).
Rice Vinegar	2 tablespoons	For the tangy flavor base (must be alcohol-free).
Soy Sauce (or Tamari)	2 tablespoons	Adds salty umami flavor (must be halal-certified).
Toasted Sesame Oil	1 tablespoon	Gives a crucial nutty aroma.
Fish Sauce	1 tablespoon	Use halal-certified fish sauce for authentic depth.
Fresh Cilantro	1/2 cup	Optional—chopped for garnish.

How to Make Cucumber Kimchi Recipe (Step-by-Step Instructions)

Follow this easy guide to prepare your delicious cucumber kimchi recipe.

Step 1 – Prepare the Cucumbers

Wash the cucumbers well. Slice them into small coins or half-moons, about 1/4 inch thick. Place the slices in a large bowl and sprinkle the 1 tablespoon of kosher salt over them. Toss the cucumbers for 5 minutes. This important salting step draws out excess water, ensuring your kimchi stays crunchy. After salting, rinse the cucumbers lightly under cold water and pat them dry with a clean cloth or paper towel.

Step 2 – Make the Kimchi Sauce

In a separate, small bowl, combine all the seasoning ingredients: soy sauce, rice vinegar, sesame oil, fish sauce, sugar, grated garlic, grated ginger, and gochugaru. Whisk everything together until the sugar dissolves and the sauce is smooth. The color should be a beautiful, bright red. This forms the base of your kimchi cucumbers recipe.

Step 3 – Combine and Mix

Add the sliced white onion and the salted, dried cucumbers to the bowl with the prepared sauce. Use your hands, wearing clean gloves if possible, to gently mix all the ingredients together. Massage the sauce evenly over the cucumbers and onions until every piece is coated in the red seasoning.

Step 4 – Rest and Serve

The kimchi is technically ready to eat immediately, but for the best flavor, let it rest in the refrigerator for about 10–15 minutes. This resting time allows the cucumber and onion to absorb the rich flavors of the garlic and chili. Serve chilled and garnish with fresh cilantro or sesame seeds.

Tips for the Best Cucumber Kimchi Recipe

To get the perfect crunch and flavor from your cucumber kimchi recipe, follow these tips:

Use Persian Cucumbers: Persian, Japanese, or Lebanese cucumbers are best because they have very thin skin and few seeds, meaning they contain less water than large regular cucumbers.
Do Not Skip Salting: Salting the cucumbers is the key step. If you skip it, the cucumbers will release their water after you add the seasoning, making the final kimchi watery and diluting the flavor.
Adjust Spice Level: Gochugaru is powerful. If you prefer a milder taste, start with just 1/2 tablespoon of gochugaru and add more later.
Storage Tips: Always store the finished kimchi cucumbers in an airtight glass jar in the refrigerator.

Variations You Can Try with This Recipe

This simple kimchi cucumbers recipe is easily adapted to suit your taste:

Non-Spicy for Kids: Skip the gochugaru and chili flakes entirely. The resulting kimchi will still be flavorful due to the garlic, ginger, and sesame oil.
Add Other Veggies: You can slice carrots, green onions, or even radishes and add them to the mix along with the cucumbers.
Sugar-Free Version: Replace the sugar with a zero-calorie sweetener like Stevia or Monk Fruit blend.

Is This Cucumber Kimchi Recipe Healthy?

Yes, this cucumber kimchi recipe is very healthy:

Low Calorie and Hydrating: Cucumbers are over 90% water, making this dish fantastic for hydration and very low in calories.
Vitamin-Rich: It is packed with Vitamin K and Vitamin C from the cucumber and onions.
Antioxidants: The garlic and gochugaru are full of antioxidants that support the body’s immune system.
Good for Digestion: The tangy, fresh ingredients help stimulate healthy digestion.

How to Serve This Cucumber Kimchi Recipe

Cucumber kimchi is incredibly versatile and can be served with many different dishes:

Rice and Noodles: Serve it alongside a bowl of steamed rice or mixed into cold noodle bowls (bibim guksu).
BBQ and Meat: It cuts through the richness of grilled halal beef, chicken, or short ribs perfectly.
Bowls and Wraps: Add it as a tangy, crunchy topping to sandwiches, wraps, or simple grain bowls.
Simple Snack: Enjoy it plain as a crunchy, refreshing snack.

Storage & Shelf Life for This Recipe

Unlike traditional fermented kimchi, this fresh version has a shorter shelf life. Keep it refrigerated in a sealed, airtight glass jar. It is best eaten within 2–3 days for the maximum crunch and freshness. Avoid storing it at room temperature, as it can spoil quickly.

Common Mistakes to Avoid with This Recipe

Using Watery Cucumbers: Large slicing cucumbers contain too much water and will make your kimchi sauce thin and watery. Use small Persian or Lebanese cucumbers.
Not Salting Enough: Skipping the salting step will make the kimchi release water after the sauce is added, ruining the final texture.
Overmixing: Mix gently with your hands to avoid breaking the delicate cucumber slices.
Non-Halal Sauces: Always confirm that the fish sauce (if using) and soy sauce are certified halal.

Frequently Asked Questions (FAQs)

Q1: Can I make cucumber kimchi without fish sauce?

A: Yes! Fish sauce adds an authentic savory depth, but you can replace it with an extra tablespoon of halal-certified soy sauce or tamari for a similar umami flavor.

Q2: Is gochugaru halal?

A: Yes, gochugaru (Korean chili flakes) is generally halal as it is made purely from dried, ground red peppers.

Q3: How long does the cucumber kimchi recipe last?

A: The cucumber kimchi recipe is best eaten fresh. It will last for 3–4 days when stored properly in an airtight container in the refrigerator.

Q4: Can I use normal cucumbers instead of Persian?

A: You can, but you must scoop out the seeds and slice the cucumber thinly to reduce the high water content.

Q5: Why is my kimchi watery?

A: Your kimchi is watery because you either skipped the salting step (Step 1) or you used large, watery cucumbers.

Q6: Can I make it sugar-free?

A: Yes. You can replace the sugar with a natural, zero-calorie sweetener like Stevia or Monk Fruit blend.

Q7: Can kids eat cucumber kimchi?

A: Kids can eat it if you skip the gochugaru (chili flakes). The resulting tangy, savory flavor is great for children.

Conclusion:

This cucumber kimchi recipe is the perfect way to enjoy a quick, crunchy, and flavorful Korean side dish. It is easy to make, entirely halal, and requires minimal time in the kitchen. We encourage you to try this simple recipe today—it’s guaranteed to become a fresh, exciting addition to your meals!