Cubed cucumber kimchi – 30Min Quick Kimchi Recipe
Cubed cucumber kimchi (Oil Kkakdugi) is a traditional Korean cucumber side dish of crisp cucumber cubes, salted and tossed in a bold paste of gochugaru, garlic, plum syrup, and anchovy fish sauce, ready in under 30 minutes with no fermentation needed. Total time: 30 minutes. Serves 4. 47 kcal(per serv). Unlike sliced oi kimchi, the cube cut gives every piece a satisfying bite and lets the seasoning cling to all four sides, making this the most flavorful version of cucumber kimchi you can make at home.
A Spring Ritual, Written in My DNA
Every spring, my mom would make this cubed cucumber kimchi and something in my DNA still remembers it. The moment the season turns, I find myself craving it before I even realize why. One bowl of rice, this kimchi, nothing else. That was enough. That was everything.
What Is Cubed Cucumber Kimchi?
Cubed cucumber kimchi is called oi kkakdugi (오이 깍두기) in Korean. The word kkakdugi refers specifically to a cube-cut style of kimchi, most famously made with radish. Applied to cucumber, it creates a lighter, faster version that captures the same bold kimchi flavor in a fraction of the time. This is a distinctly different dish from regular oi kimchi, which is usually made with sliced or stuffed cucumbers. The cube cut is what makes this korean cucumber side dish so special, each piece stays crispy and juicy.
Oi Kkakdugi vs. Oi Kimchi: What’s the Difference?
Both are cucumber kimchi but the cut changes everything. Regular oi kimchi is typically made with half-moon slices, coins and cylinder shapes stuffed with vegetables, called oi sobagi. Cubed cucumber kimchi is different. You cut it chunky, toss it in the paste, and you’re done. No careful slicing, no stuffing, no fuss, just bold, crispy, juicy bites. It’s honestly the easiest kimchi recipe you can make with cucumber.
Why This Quick Kimchi Recipe Skips Long Fermentation
This is a quick cucumber kimchi you can serve the same day. While traditional napa cabbage kimchi ferments for weeks or even months, cucumber kimchi is meant to be eaten fresh and this cubed cucumber kimchi is at its absolute best within two days.
Why This Korean Cucumber Side Dish Is a Wellness Win
Cucumber is 95% water, naturally low in calories, and rich in vitamin K and C. Its high water content also makes it one of the best foods for skin hydration. Combined with gochugaru, which contains capsaicin, linked to metabolism and circulation support, and maesil cheong (Korean green plum syrup, a traditional digestive aid), it’s easy to see why this cubed cucumber kimchi earns its place as a wellness banchan.
The anchovy fish sauce adds umami while providing naturally occurring amino acids. The garlic adds a prebiotic boost. Every ingredient in this quick kimchi recipe has a reason to be there.
An easy 7-day Korean meal plan where every day targets a different skin concern.
Ingredients you’ll need
For Salting the Cucumber
For the Kimchi Paste
Optional Toppings
Substitutions
- Maesil cheong: A small drizzle of honey plus a few drops of lemon juice works.
- Anchovy fish sauce: Any fish sauce you have or soy sauce as a vegan swap.
- Green onion → Buchu (garlic chives) : Green onion is the substitute here. The original recipe calls for Buchu (garlic chives), which is harder to find outside Korea. If you can get your hands on it, use buchu, cut into 2–3 cm lengths.
How to Make Cubed Cucumber Kimchi
Step 1. Wash and Prep the Cucumber
Wash the cucumbe. If it has prickles, scrub the skin with coarse salt or scrape with a knife. Cut off both ends.
Step 2. Cut Into Cubes and Salt
Divide the cucumber into 3 equal sections. Halve each section lengthwise and scoop out the seeds with a spoon. Cut each half into bite-sized cubes, roughly 2 cm (¾ inch). Add to a bowl, toss with coarse sea salt and sugar, and set aside for 20 minutes.
Step 3. Prep the Aromatics While You Wait
Finely slice the green onion and mince the garlic. Because we’re using green onion in place of Buchu, cutting it small is key.
Step 4. Coat With Gochugaru First
Drain and discard the liquid the cucumber has released. Do not rinse. Transfer the cubes to a mixing bowl. Add the gochugaru first and toss until every cube is evenly coated.
Step 5. Add Seasonings and Fold In Green Onion
Add the minced garlic, maesil cheong, and anchovy fish sauce. Toss everything together until well combined. Finally, add the sliced green onion and fold in gently.
Step 6. Finish and Serve
Scatter sesame seeds and sliced red chili on top. Serve immediately for maximum crunch, or leave it at room temperature for 2 hours before refrigerating. The flavors settle and deepen beautifully overnight.
Tips & Common Mistakes
Why Is My Cubed Cucumber Kimchi Watery?
The most common mistake is skipping the salting step. Salt draws excess moisture out of the cucumber.
Why Coat With Gochugaru Before the Wet Ingredients?
Adding gochugaru first lets the dry flakes adhere directly to the cucumber surface.
Can I Skip the Fish Sauce?
use soy sauce. The result is less complex, but still good as a vegan-friendly korean cucumber side dish.
How to Store Cubed Cucumber Kimchi
How Long Does It Keep in the Fridge? tore in an airtight glass jar in the refrigerator for up to 5–7 days. Cubed cucumber kimchi is at its best within the first 2–3 days.
What to Serve With This Korean Cucumber Side Dish
- Steamed rice
- Korean BBQ
- Any mild-flavored soup like Korean potato soup
15-Minute Easy Korean Potato Soup Recipe (Gamja guk): No Cream!
FAQ
More Korean Side Dish Recipes
Spicy Korean Cucumber Salad (Oi Muchim)
Korean Mom’s Spicy Cucumber Salad (Oi Muchim)
Quick Napa Cabbage Kimchi (Geotjeori)
Non-Fermented Geotjeori Kimchi (Quickest Homemade Kimchi)
Quick Cubed cucumber kimchi
Equipment
Ingredients
- 1 cucumber
- 0.5 tbsp coarse sea salt
- 0.5 tbsp sugar
Cucumber Kimchi Paste
- 1.5 tbsp Gochugaru Korean red pepper flakes
- 0.5 tbsp minced garlic
- 0.5 tbsp Maesil Cheong Korean green plum syrup. If you don't have it, use a small drizzle of honey plus a few drops of lemon juice.
- 1 tbsp anchovy fish sauce Korean Myeolchi Aekjeot
- 1/4 stalk green onion Used here instead of hard-to-find buchu (garlic chives)
Optional Toppings
- 1 tsp sesame seeds
- 2 red chili peppers
Instructions
- Wash the cucumber. Scrub or scrape off any prickles. Cut off both ends.Divide into 3 sections. Halve each lengthwise1 cucumber
- Remove seeds.
- Cut into bite-sized cubes.
- Toss with coarse sea salt and sugar. Rest for 20 minutes. Don' skip this process.0.5 tbsp coarse sea salt, 0.5 tbsp sugar
- While waiting, finely slice the green onion and mince the garlic.1/4 stalk green onion, 0.5 tbsp minced garlic
- Drain and discard the liquid. Do not rinse. Transfer to a mixing bowl.
- Add gochugaru first. Toss until every cube is coated.1.5 tbsp Gochugaru
- Add minced garlic, maesil cheong, and anchovy fish sauce. Toss to combine.0.5 tbsp minced garlic, 0.5 tbsp Maesil Cheong, 1 tbsp anchovy fish sauce
- Fold in sliced green onion gently.1/4 stalk green onion
- Top with sesame seeds and sliced red chili. You can serve immediately or refrigerate and eat it within 3 days.1 tsp sesame seeds, 2 red chili peppers
Nutrition
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