Cucumber (Korean)

Is this edible?

Yes! Korean cucumber (oi) is a summertime staple used in refreshing salads, quick pickles, cold soups, and kimchi. Korean cucumbers are smaller and crunchier than Western varieties, with thin, bumpy skin.

What does it taste like?

Crunchier and more flavorful than English cucumbers, with thinner skin and smaller seeds. Similar to Persian or Japanese cucumbers — crisp, refreshing, and mildly sweet.

Where to buy

Korean grocery stores carry authentic Korean cucumbers. Persian cucumbers (available at most supermarkets) are the best widely available substitute. Japanese cucumbers also work well. Avoid large, waxy American slicing cucumbers.

How to prepare

Wash well — no peeling needed. For oi-sobagi (cucumber kimchi), make lengthwise slits without cutting all the way through. For salads, smash with the flat side of a knife for rustic chunks, or slice into rounds.