Three Simple Secrets to Keep It Crunchy

When the weather gets warm, I start craving fresh, crisp side dishes—and cucumber kimchi is always one of my favorites.

Cucumber kimchi, called oi kimchi in Korean, is refreshing, spicy, and wonderfully crunchy. Unlike traditional Napa cabbage kimchi, it does not require a long fermentation period. You can enjoy it right after making it, which makes it an easy and satisfying kimchi recipe for beginners.

It is delicious with a bowl of warm rice, but it also pairs especially well with Korean grilled meats such as bulgogi or samgyeopsal. I also love serving it with noodles during the summer.

The challenge with cucumber kimchi is that it can become watery and soft after sitting in the refrigerator. The cucumbers release moisture, the seasoning becomes diluted, and that fresh crunch begins to disappear.

Today, I am going to show you how to make crispy cucumber kimchi while preserving as much of the cucumber’s crunchy texture as possible—even after it has been stored for a few days.

This recipe uses three simple techniques:

Remove part of the soft, watery seed section.
Soak the cucumbers briefly in hot salted water.
Use maesil extract for gentle sweetness and acidity.

These are small steps, but together they make a noticeable difference in both the texture and flavor of the finished kimchi.

Let’s make a fresh batch of crispy Korean cucumber kimchi!

Ingredients

Main Ingredients

3 cucumbers
1 small handful garlic chives, cut into 1½-inch pieces
¼ onion, thinly sliced
1 tablespoon toasted sesame seeds

For the Hot Salted Water

About 4 cups water
1 tablespoon coarse salt

For the Seasoning

2 tablespoons Korean red pepper flakes (gochugaru)
1½ tablespoons Korean fish sauce
1 tablespoon minced garlic
2 tablespoons maesil extract

If You Do Not Have Maesil Extract

Substitute:

1 tablespoon sugar
½ to 1 tablespoon vinegar

What Is Maesil Extract?

Maesil extract, also called Korean green plum syrup, is a common ingredient in Korean cooking. It adds gentle sweetness and mild acidity without overpowering the other ingredients.

It works especially well in fresh kimchi because it balances the salty fish sauce and spicy gochugaru while allowing the clean flavor of the cucumber to remain noticeable.

Maesil extract may not be available at every American grocery store, but you can usually find it at a Korean market or online. If you cannot find it, sugar and vinegar make a simple and reliable substitute.

Start with ½ tablespoon of vinegar, taste the seasoning, and add more only if you prefer a tangier cucumber kimchi.

When using maesil extract, you usually do not need to add extra sugar or vinegar. However, you may add a small amount of vinegar if you enjoy a brighter, more tangy flavor.

A Note About the Cucumbers

Korean cucumbers are ideal for this recipe because they have thin skin, small seeds, and a crisp texture.

Persian cucumbers are also an excellent choice and are often easier to find in the United States. English cucumbers will work as well, although they tend to contain more moisture and have a softer center.

Whichever type you use, choose cucumbers that feel firm and look fresh. Avoid cucumbers with soft spots or wrinkled skin, since they will not produce the same crisp result.

Instructions

1. Wash the Cucumbers

If your cucumbers have small bumps or prickly spines, gently rub them with a little coarse salt before rinsing them under cold running water.

There is no need to peel the cucumbers. The skin helps maintain their crisp texture and gives the finished kimchi its beautiful green color.

2. Cut the Cucumbers and Remove Some of the Seeds

Trim off both ends of each cucumber.

Cut each cucumber in half lengthwise, then cut each half in half again to make long quarters.

Using a small spoon or the tip of a knife, gently scrape out only the soft, watery seed section in the center.

You do not need to remove all of the seeds. Simply remove the soft middle portion while leaving most of the cucumber intact.

Cut each quarter into pieces about 2 inches (5 cm) long.

Keeping the pieces slightly larger helps them stay crunchy after seasoning.

Why Remove the Seeds?

The center of the cucumber contains the most moisture.

Removing just a portion of the seed section helps reduce the amount of liquid released later, allowing the seasoning to cling better while keeping the cucumbers crisp.

It is a small step, but it makes a noticeable difference in the final texture.

3. Prepare the Hot Salted Water

Bring about 4 cups of water to a boil.

Stir in 1 tablespoon of coarse salt until dissolved, then remove the pot from the heat.

Place the prepared cucumbers in a large bowl and carefully pour the hot salted water over them.

Make sure the cucumbers are mostly submerged, then let them soak for 10 minutes.

Avoid soaking them longer than that, as they may begin to soften.

4. Drain and Cool Completely

After 10 minutes, drain the cucumbers thoroughly in a colander.

Do not rinse them with cold water.

Instead, spread them out in the colander or on a tray and allow them to cool naturally.

The cucumbers should be completely cool before adding the seasoning.

If they are still warm, the vegetables will soften more quickly and the seasoning will not taste as fresh.

💡 Jin’s Cooking Tip

Why Use Hot Salted Water Instead of Dry Salting?

Many cucumber kimchi recipes simply sprinkle salt over the cucumbers and let them sit.

While that method works, it often draws out a larger amount of moisture after the kimchi is mixed.

Using hot salted water helps lightly firm the outer layer of the cucumber while keeping the inside pleasantly crisp. It also reduces the amount of liquid released later, so the seasoning stays flavorful instead of becoming watery.

For the best texture, soak the cucumbers for about 10 minutes—no longer.

5. Prepare the Vegetables

While the cucumbers are cooling, prepare the remaining vegetables.

Cut the garlic chives into 1½-inch (4 cm) pieces and thinly slice the onion.

A small amount of onion adds sweetness and texture, but too much can release extra moisture. For this recipe, about ¼ of a medium onion is just right.

If you cannot find garlic chives, regular green onions make a great substitute.

6. Make the Seasoning

In a large mixing bowl, combine:

2 tablespoons Korean red pepper flakes (gochugaru)
1½ tablespoons Korean fish sauce
1 tablespoon minced garlic
2 tablespoons maesil extract

If you are using the substitute, mix in 1 tablespoon sugar and ½ tablespoon vinegar instead.

Stir everything together and let the seasoning sit for 2 to 3 minutes. This allows the gochugaru to absorb the liquid, creating a thicker paste that coats the cucumbers more evenly.

7. Gently Toss Everything Together

Add the cooled cucumbers to the bowl of seasoning.

Add the garlic chives and sliced onion, then gently toss everything together until the vegetables are evenly coated.

Be gentle while mixing. Rough handling can bruise the cucumbers and cause them to release more moisture.

Finally, sprinkle in the toasted sesame seeds and give everything one last gentle toss.

8. Taste and Adjust

Taste one piece of cucumber before serving.

If you would like a little more saltiness, add a small splash of fish sauce.

For extra sweetness, stir in a little more maesil extract or a pinch of sugar.

If you enjoy a brighter, tangier flavor, add a small amount of vinegar.

Small adjustments can make a big difference, so add a little at a time and taste as you go.

Your Crispy Cucumber Kimchi Is Ready!

Your homemade crispy cucumber kimchi is ready to enjoy.

It tastes wonderful immediately after mixing, but I like to chill it in the refrigerator for about 30 minutes before serving. The flavors come together beautifully, and the cucumbers become even more refreshing.

Serve it with steamed rice, Korean barbecue, grilled meats, or noodle dishes. It is especially delicious on warm summer days.

Because cucumber kimchi is meant to be enjoyed fresh, it is best eaten within 3 to 5 days.

Store it in an airtight container in the refrigerator to keep it as crisp as possible.

Serving Suggestions

Here are a few of my favorite ways to enjoy cucumber kimchi:

With a bowl of steamed rice
Alongside Korean BBQ
With bulgogi or spicy pork (jeyuk bokkeum)
As a refreshing side dish for ramen or noodle soups
With cold noodles on hot summer days

Its crisp texture and refreshing flavor make it a versatile side dish for almost any Korean meal.

👌 Jin’s Summary Tips

✔ Remove part of the soft seed section to reduce excess moisture.

✔ Soak the cucumbers in hot salted water for about 10 minutes.

✔ Use maesil extract for balanced sweetness and gentle acidity.

❤️ One Last Tip

Fresh cucumber kimchi is at its very best during the first few days.

If possible, enjoy it within 3 to 5 days, while the cucumbers are still wonderfully crisp and refreshing.

I hope this recipe brings a little taste of Korea to your table.

Happy cooking!

╰(°▽°)╯ Learn Korean with Food

오이 (Oi) — Cucumber

김치 (Kimchi) — Korea’s famous fermented vegetable dish

아삭하다 (Asakhada) — To be crisp or crunchy

오이 김치가 아삭해요. Cucumber Kimchi is crunchy.