Oi Kkakdugi (Cucumber Kimchi)
A simple cucumber kimchi recipe with a satisfying crunch.
📝 Editor's Notes
This Oi Kkakdugi (Cucumber Kimchi) is characterized by its outstanding crisp texture.
Thanks to the special method of removing cucumber seeds and pickling with corn syrup, it remains firm, refreshing, and clean-tasting, avoiding any mushiness.
The spicy and tangy seasoning stimulates the appetite, making it a perfect side dish for hot summer days.
The cooking time is short, around 10 minutes, making it an easy recipe (difficulty level: low) for beginners.
Enjoy it with hot, freshly cooked rice, or as a refreshing accompaniment to rich meat dishes like samgyeopsal (pork belly) or bossam (boiled pork slices).
Its cool crispness also pairs wonderfully with hangover soup or ramyeon (Korean instant noodles), making it a versatile banchan (side dish).
🛒 Ingredient Tips
Look for cucumbers with a deep green, smooth skin that are straight.
Straight cucumbers tend to be juicier and crisper than curved ones.
Choose those with fresh, non-withered stems.
For Korean chives, select ones with vibrant green leaves that aren't wilted and aren't too thick.
Fresh, fragrant chives will enhance the flavor of your Oi Kkakdugi.
For new onions, choose those with well-dried, firm outer skins that aren't soft.
The unique sweetness of new onions will enrich the taste of the Oi Kkakdugi.
Bright red, glossy red chili peppers are a sign of freshness.
🔄 Substitution Guide
You can make kkakdugi using daikon radish instead of cucumber.
Daikon is firmer than cucumber, so you'll need to pickle it for a bit longer, and you can use sugar instead of corn syrup.
However, unlike cucumbers, daikon does not require seed removal.
If you don't have Korean chives, you can use green onions cut to a similar length.
Green onions provide a similar aromatic quality and add a crisp texture.
If anchovy or sand lance fish sauce is unavailable, you can use a small amount of tuna sauce or guk ganjang (Korean soup soy sauce), but the unique umami flavor of fish sauce may be slightly reduced.
In this case, adjust the seasoning with a little more salt.
If you don't have maesil-cheong (Korean plum syrup), you can add about 1 tablespoon of sugar or oligo syrup to provide sweetness and gloss.
🥘 Ingredients
👨🍳 Cooking Points
The most crucial part of this recipe is the cucumber pickling process.
First, remember to remove the cucumber seeds with a teaspoon.
This step is key to preventing mushiness and ensuring a crispy texture.
Second, the secret to pickling the cucumbers is using coarse sea salt and corn syrup together.
The corn syrup effectively draws out moisture while firming up the cucumber's texture, maximizing its crispness.
It's important to pickle the cucumbers for 15 minutes first, then add the onion and pickle for an additional 15 minutes.
This sequence helps mellow the onion's pungent taste and ensures proper pickling.
Third, absolutely do not rinse the pickled cucumbers and onions; simply drain them in a sieve to remove excess water.
This ensures the seasoning adheres well and the flavor isn't diluted.
If you remember these three points, you'll be able to make delicious Oi Kkakdugi without fail.
👨🍳 Directions
Wash 5 cucumbers thoroughly, trim both ends, then halve them lengthwise and gently scrape out the seeds with a teaspoon to ensure a crispy texture. Cut them into bite-sized cubes.
Cut 1 new onion into bite-sized cubes.
In a bowl, combine the cubed cucumbers with 2 tbsp of coarse sea salt and 100 ml (half a measuring cup) of corn syrup. Mix well and let them pickle for 15 minutes.
After 15 minutes, add the cubed new onion to the cucumbers, mix well again, and pickle for another 15 minutes, for a total of 30 minutes.
Do not rinse the pickled cucumbers and onions. Instead, drain them in a sieve to remove excess water.
Cut a handful of Korean chives into approximately 1-inch (3 cm) lengths. Remove the stem from 1 red chili pepper, halve it lengthwise, scrape out the seeds with a teaspoon, and finely slice it. (If you like it spicier, you can add a Cheongyang chili pepper (청양고추).)
In a large bowl, combine 4 tbsp of gochugaru (고춧가루), 3 tbsp of anchovy/sand lance fish sauce, 1.5 tbsp of minced garlic, 1 tsp of minced ginger, and 1 tbsp of maesil-cheong (매실청). Mix the seasoning paste well.
Add the drained cucumbers and onions, sliced Korean chives, and red chili pepper to the seasoning paste. Mix thoroughly to ensure everything is evenly coated.
Finally, add a pinch of salt and mix one more time to adjust the seasoning. Your Oi Kkakdugi is now complete.
For best flavor, let the finished Oi Kkakdugi ferment at room temperature for about a day, then store it in the refrigerator.
💡 Tips
Remove the mushy seeds with a teaspoon to maximize the crisp texture of the cucumbers.
Don't worry about the corn syrup making it too sweet; its primary role here is to draw out moisture from the cucumbers, not add excessive sweetness.
Adding the onion later than the cucumber helps reduce its pungent taste and ensures proper pickling, resulting in better flavor.
Fermenting for about a day allows the flavors to deepen, giving it a richer kimchi taste.
📦 Storage & Reuse
For the best flavor, let the finished Oi Kkakdugi ferment at room temperature for about a day, then store it in the refrigerator.
The fermentation process allows the seasoning to deeply infuse into the cucumbers, resulting in a richer taste.
When storing in the refrigerator, use an airtight container to maintain the cucumbers' crisp texture for longer.
The recommended storage period is about 5-7 days in the refrigerator.
Since cucumbers contain a lot of water, they may release liquid over time, so it's best to consume them as soon as possible.
Freezing is not recommended as it can make the cucumbers mushy.
It's most delicious when served chilled, without needing to be reheated.
🥢 Who This Is For
This Oi Kkakdugi is especially fantastic during hot summer months when appetites tend to wane, as its cool and crisp taste revitalizes the palate.
The spicy and tangy flavor also pairs well with oily foods, perfectly cutting through the richness of meat dishes like samgyeopsal (grilled pork belly) or bossam (boiled pork).
It's also great with noodle dishes like ramyeon or kalguksu.
Even just this Oi Kkakdugi with a bowl of freshly cooked white rice is enough for a satisfying meal.
It's easy for even novice cooks or those living alone to prepare without much fuss.
It's also a unique and praised side dish to serve to guests.
🔥 Nutrition Info
This Oi Kkakdugi recipe yields approximately 4 servings, with an estimated calorie count of about 60-80 kcal per serving (approx. 100g).
Carbohydrates are about 10-15g (primarily from cucumber, onion, and corn syrup), protein is about 2-3g (from fish sauce, etc.), and fat is very low, less than 1g.
Cucumbers are over 95% water, making them great for hydration, and are rich in potassium, which aids in flushing out sodium from the body.
They also contain dietary fiber, beneficial for gut health, and Vitamin C.
Onions, garlic, and ginger provide antioxidants, contributing to immune system support, while fish sauce adds umami and a small amount of protein.
Overall, it's a healthy, low-calorie side dish rich in vitamins and minerals.
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