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Korean cucumbers are medium to large in size, averaging forty-five centimeters in length and five centimeters in diameter, and are long, cylindrical, and slender in shape. The thin skin is firm with small spines, and depending on the variety, the skin can be light green, green-white, or dark green with patches, striations, and mottling. The flesh is moist, crisp, and pale green to white with small, soft, edible cream-colored seeds scattered throughout the center. When raw, Korean cucumbers are crunchy, aqueous, and sweet without the bitterness associated with other varieties of cucumber.
Seasons/Availability
Korean cucumbers are available year-round, with peak season in the summer.
Current Facts
Korean cucumbers, botanically classified as Cucumis sativus, are annual Asian hybrids that are members of the Cucurbitaceae family. There are several hybrid varieties of Korean cucumbers including Summer Delight, Summer Express, White Sun, and Silver Green, and each variety will vary slightly in size, color, and texture. Korean cucumbers are generally thinner and longer than other cucumber varieties and are typically used fresh to make pickles, side dishes, and salads.
Nutritional Value
Korean cucumbers contain iron, potassium, vitamin C, and vitamin A.
Applications
Korean cucumbers are best suited for raw preparations as they provide a pleasant crunch when fresh. They do not need to be peeled unless the spines are very hard and the seeds can be consumed or discarded depending on preference. Korean cucumbers can be sliced and mixed with oils, vinegar, and sauces to create a fresh, crunchy side dish or cucumber salad. They are also commonly used in Korea to make kimchi, which is a fermented pickle dish. One popular cucumber kimchi dish known as Oi-sobagi, calls for cucumbers to be sliced open and stuffed with other vegetables like carrots, onions, mushrooms, and chives. Korean cucumbers pair well with other seasonings like sesame oil, fish sauce, pepper flakes, chili powder, sugar, soy sauce, vinegar, radish, carrots, red bell pepper, spinach, broccoli, green onions, garlic, ginger, sesame seeds, and meats such as beef, chicken, and pork. They will keep up to a week when stored in the crisper drawer of the refrigerator.
Ethnic/Cultural Info
Vegetables, both fresh, cooked, or fermented, are a major part of the Korean daily diet. Cucumbers are widely enjoyed raw and fermented in dishes such as oi muchim. In Korean, oi means cucumber and muchim means mixed with seasonings, and this fresh cucumber salad incorporates vinegar, sugar, and sauces to create a spicy, tangy, and mildly sweet side dish. Korean cucumbers are also used in cooked applications in Korea. They can be diced and used with mushrooms or meat in steamed dumplings. They are also commonly salted and stir-fried to make a side dish known as oi-bokkeum, which allows the heat from cooking to bring out the cucumber’s sweetness.
Geography/History
Cucumbers are thought to have originated in Southeast Asia and have been in cultivation for around 3,000 years. Cucumbers then spread to China and have been used in Korea since the Goryeo dynasty, approximately 918 to 1392 CE. It is unclear exactly when Koreans began experimenting with creating cucumber hybrids, but there are many different varieties today that can be found at local farmers markets and specialty grocers in Korea, Asia, Europe, and select regions in the United States.
Korean cucumbers are known for their crunchy, moist, and slightly sweet taste. Measuring about 45 centimeters long and 5 centimeters in diameter, they have thin, firm skin that can range from light to dark green, often with striations or patches. Unlike some other cucumber varieties, they lack any bitterness, and their pale green to white flesh contains small, tender, and entirely edible seeds.
HMart Doraville
6035 Peachtree Rd Bldg B Doraville GA 30360
+1 (770) 986-2300
Korean cucumbers are valued for their pleasant crunch and are often used in raw preparations, including salads and side dishes. They are a key ingredient in Korean cuisine, particularly in kimchi, such as Oi-sobagi, where cucumbers are stuffed with vegetables like carrots, onions, and chives. These cucumbers pair well with seasonings such as sesame oil, soy sauce, and chili powder, and can be stored for up to a week in a refrigerator's crisper drawer.
Korean cucumbers are a unique variety of Cucumis sativus known for their thin, long shape and crisp texture. Several hybrids, including Summer Delight, Summer Express, White Sun, and Silver Green, offer slight variations in appearance and taste. Rich in iron, potassium, vitamin C, and vitamin A, Korean cucumbers are a versatile choice, often enjoyed fresh in pickles, side dishes, or salads.
Korean cucumbers are fresh at H Mart Austin Texas … Korean cucumbers have a long history of cultivation, tracing back to the Goryeo dynasty between 918 and 1392 CE. While the exact date of hybrid experimentation in Korea is unknown, the country now offers many varieties. These specialty cucumbers, prized for their flavor and crisp texture, are available in local markets and select grocers in the United States, including stores like H Mart.
Korean cucumbers in season..Korean cucumbers are a staple in Korean cuisine, enjoyed raw, fermented, or cooked. They are key ingredients in oi muchim, a tangy, spicy, and mildly sweet cucumber salad. In cooked dishes, they are diced and combined with mushrooms or meat for steamed dumplings or salted and stir-fried in oi-bokkeum. Stir-frying enhances the natural sweetness of the cucumbers, making them versatile and flavorful additions to meals.
H Mart
7725 Balboa Ave, San Diego, CA 92111
Korean cucumbers are long, cylindrical, and slender, typically around 45 centimeters in length and 5 centimeters in diameter. Their thin skin is firm with small spines and varies in color from light green to dark green with patterns like striations or patches. The flesh is crisp, moist, and pale, containing small, edible cream-colored seeds. Known for their crunch, they are sweet and lack the bitterness found in many other cucumber varieties.
Korean cucumbers are versatile for raw dishes, providing a satisfying crunch without needing to be peeled unless their spines are tough. They feature in simple salads with oils and vinegar or as a key ingredient in Korean kimchi, like Oi-sobagi, where they're stuffed with vegetables such as carrots, onions, and chives. Perfect with sesame oil, soy sauce, or garlic, they store up to a week in the crisper drawer of a refrigerator.
Korean cucumbers are known for their slim, elongated shape and are commonly enjoyed fresh in pickles, salads, and side dishes. These Asian hybrids come in distinct varieties like Summer Delight, White Sun, and Silver Green, each showcasing unique differences in size, color, and texture. Rich in iron, potassium, vitamin C, and vitamin A, they offer both nutrition and versatility in culinary applications.
Cucumbers have been cultivated for over 3,000 years and are believed to have originated in Southeast Asia. Over time, they spread to China and Korea, becoming widely used during Korea's Goryeo dynasty, approximately 918 to 1392 CE. Today, numerous cucumber varieties exist, with hybrids often available at farmers markets and specialty grocers across Asia, Europe, and even select areas of the United States.
Timun: In Korean cuisine, cucumbers, or "oi," are enjoyed both raw and fermented. A popular dish called oi muchim is a fresh cucumber salad mixed with seasonings like vinegar, sugar, and sauces for a spicy, tangy, and mildly sweet taste. Cucumbers are also cooked in dishes like oi-bokkeum, a stir-fried side dish that enhances the cucumber's natural sweetness through heat.
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