Korean Braised Cucumbers with Soy Garlic Sauce

Korean braised cucumbers (Oi Jorim) are gently simmered in a savory soy garlic sauce until tender, flavorful, and infused with umami. This lesser-known banchan (side dish) is subtle, satisfying, and perfect alongside rice or Korean mains.

Why You’ll Love This Recipe

• A unique and easy Korean vegetable side

• Full of flavor with minimal ingredients

• Quick to prepare—done in under 20 minutes

• Naturally vegan and gluten-free adaptable

• Pairs beautifully with rice and BBQ dishes

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Korean cucumbers or Persian cucumbers (cut into thick slices or half-moons)

• Soy sauce

• Water

• Garlic (thinly sliced or minced)

• Sesame oil

• Sugar or mirin

• Scallions (chopped)

• Toasted sesame seeds

• Gochugaru (optional, for heat)

Directions

1. Cut cucumbers into thick slices or diagonal pieces (about ½-inch thick).

2. In a shallow pan, combine soy sauce, water, garlic, sugar/mirin, and a touch of sesame oil. Bring to a gentle simmer.

3. Add cucumber slices in a single layer. Simmer uncovered over medium heat for 5–8 minutes, flipping once, until cucumbers are tender and have absorbed the sauce.

4. Turn off heat and stir in scallions and sesame seeds.

5. Let cool slightly before serving. Can be served warm or at room temperature.

Servings and timing

Serves: 2–4 (as a side dish)
Prep time: 5 minutes
Cook time: 10 minutes
Total time: ~15 minutes

Variations

• Add gochugaru for a spicy version

• Use low-sodium soy sauce for a lighter flavor

• Add thinly sliced onions or carrots to the braise

• Swap sugar for honey or omit for a more savory dish

• Add a dash of rice vinegar for extra tang

Storage / Reheating

Store in an airtight container in the refrigerator for up to 3 days.
Reheating is optional; this dish is usually enjoyed cold or at room temperature.

FAQs

What kind of cucumber should I use?

Korean or Persian cucumbers are ideal due to their thin skin and crisp texture. English cucumbers work in a pinch.

Is this the same as cucumber kimchi?

No. This is a braised, savory side dish without fermentation. It has a more delicate, umami-driven flavor.

Can I make it spicy?

Yes. Add a pinch of gochugaru (Korean chili flakes) during simmering for mild heat.

Is this dish vegan?

Yes. All the ingredients are plant-based.

Can I use garlic paste instead of fresh garlic?

Fresh garlic is preferred for flavor and texture, but paste can be used if needed.

Will the cucumbers turn mushy?

They should become tender but not mushy. Keep the cooking time short to maintain texture.

Is this eaten hot or cold?

Traditionally served at room temperature or chilled, as part of a Korean meal spread.

Can I make this dish in advance?

Yes, and it actually tastes better after sitting for a few hours to absorb the sauce.

Can I double the recipe?

Yes. Just make sure the cucumbers fit in the pan in a single layer or cook in batches.

What dishes does this pair well with?

Serve alongside Korean BBQ, bibimbap, steamed rice, grilled tofu, or other banchan like kimchi and bean sprouts.

Conclusion

Korean braised cucumbers with soy garlic sauce are an elegant and easy side dish that adds a savory, tender element to any Korean-inspired meal. With their subtle flavor and simple prep, they’re ideal for bringing balance and variety to your table.

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