What better way to close the summer with this crisp Korean cucumber kimchi bowl?
Korean cucumber kimchi, or Oi Kimchi, is different from the well-known cabbage kimchi served at Korean restaurants. Firstly, the typically used Napa cabbage is replaced with Kirby or Persian cucumbers. Secondly, Oi Kimchi doesn’t need hours to pickle and ferment. But don’t confuse Oi Kimchi with pickled cucumbers (pickles) because Oi Kimchi doesn’t taste sour at all. Rather, Oi Kimchi is refreshing and crisp with a hint of spice from the marinade. 
It’s a side dish that pairs particularly well with savory dishes, like Korean bbq or Korean vegan bulgogi. But because I love the crunchy and refreshing bite of these spiced cucumbers, I tend to find myself eating Oi Kimchi alone with a bowl of rice. Eventually, I replaced the bowl of rice with a healthier grain and salad, like farro and arugula, and added a healthy fat, like sesame oil. Traditionally, Oi Kimchi has a bunch of chives and, sometimes, onions, but I replaced it with dill for a less pungent and lighter taste.
I didn’t think too much about my unconventional Cucumber Kimchi bowl until one of my friends came over for dinner and commented on how good it looked. I told him to try a bite but he resisted, as he is not a fan of kimchi at all. After a bit of convincing, he finally tried it and loved it. I was so surprised and pleased! I rushed to my computer so I could share this recipe with you guys!
Super crisp, fresh and light – this Korean cucumber kimchi bowl whips together quickly for the perfect side or main dish!
Love Korean food? Check out my other Korean recipes here!
quick notes
- There are two types of gochugaru (고추가루): finely milled and course flakes. Either one would work for this dish.
- If you’re not a fan of spice, try adding the gochugaru ½ tbsp at a time and add to taste.
- The Korean cucumber kimchi will develop more flavor the longer it sits in the fridge but can be eaten immediately after.
KOREAN CUCUMBER KIMCHI BOWL
Cucumber
- 6-7 (500g) Persian or Kirby cucumbers, sliced
- 2 tsp salt
In a bowl, combine cucumbers and salt together. Set aside and let the cucumbers “sweat” out extra moisture for 30 minutes. Rinse the salted cucumbers and lightly pat them dry. (If cucumbers are too salty, rinse them again under water and pat dry.)
Marinade
- 2 tsp garlic, minced
- 2 tsp ginger, minced
- 1 ½ tbsp gochugaru (or less)
- 2 tsp coconut sugar
- 2 tsp grated apple or apple sauce
- 1 tbsp toasted sesame seed oil
- 2 tbsp rice wine vinegar
- 1 ½ tbsp sesame seed
Mix marinade together and combine with cucumbers.
Bowl
- 1 cup farro, cooked according to package
- Handful of arugula
- Dill
- Seaweed
Lastly, mix farro and a handful of arugula together in a bowl. Add ½ cup (or more) of cucumbers and garnish with dill and seaweed.
p.s. If you like this recipe, click the icons below to share and leave a comment below! Make sure to tag me @girlmeetsradish & #girlmeetsradish so I can see what you are making!
