A crisp, spicy, and refreshing quick cucumber kimchi that's ready to eat in under an hour, perfect as a vibrant Korean side dish (banchan).
Why it's healthy
Oi Kimchi is a low-calorie, hydrating side dish, as cucumbers are over 95% water. It's a good source of Vitamin K from the cucumber, essential for blood clotting and bone health. The raw garlic provides allicin, a compound studied for its potential anti-inflammatory and immune-supporting properties. Gochugaru (Korean chili flakes) contributes capsaicin, which may offer a slight metabolic boost, and is also a source of Vitamin A, important for vision and immune function. As a fresh, vegetable-based dish, it provides dietary fiber and key minerals like potassium while being very low in fat, making it a healthy addition to any meal.
Ingredients
1 small Korean or Kirby cucumber (about 150g)
1/2 tbsp coarse sea salt
1/2 green onion, thinly sliced
1/4 small carrot, julienned
1 tsp minced garlic
1/2 tsp minced ginger
1 tbsp gochugaru (Korean chili flakes)
1/2 tsp fish sauce
1/4 tsp sugar
1/2 tsp toasted sesame seeds
Instructions
Wash the cucumber, trim the ends, and cut it into bite-sized pieces (about 1/2-inch thick).
In a bowl, toss the cucumber pieces with the coarse sea salt. Let it sit for 20-30 minutes to draw out moisture.
After 30 minutes, rinse the cucumbers under cold running water to remove the excess salt. Drain thoroughly and gently pat dry with a paper towel.
In a clean mixing bowl, combine the gochugaru, minced garlic, ginger, fish sauce, and sugar to form a seasoning paste.
Add the drained cucumbers, sliced green onion, and julienned carrot to the bowl with the paste.
Using your hands (preferably with gloves), gently toss everything together until the cucumbers are evenly coated in the seasoning.
Sprinkle with toasted sesame seeds and mix one last time.
Serve immediately for a fresh, crisp texture, or refrigerate for an hour to let the flavors meld.