Cucumber kimchi (Oi Kimchi, 오이 김치) is a favorite summer kimchi in Korea.
Every summer, my mom would prepare either a fast cucumber kimchi (as shown above) or stuffed cucumber kimchi (oi sobagi, 오이 소박이).
Essentially, both are cucumber kimchi. But one kimchi is served with vegetables tucked within, while the other is not.
As a child, I favored plain cucumber kimchi over kimchi with stuffings. I found these somewhat bothersome because all I wanted was simple, flavorful, and crunchy cucumbers.
So, if my mom prepared filled cucumber kimchi instead, I'd spend a few minutes at each meal removing the stuffings.
How counter-productive! Because it takes some time to stuff such things into the microscopic spaces of cucumbers.
However, as an adult, I enjoy eating both types of kimchi. They are both equally wonderful, and I especially enjoy the crispy texture!
Nonetheless, quick cucumber kimchi is more convenient to make (obviously!), so I've been making it frequently lately.
The cucumber kimchi pairs well with steamed rice, but it's especially fantastic with Korean BBQ.