The Best Easy Cucumber Kimchi
This easy cucumber kimchi recipe combines crisp cucumbers with gochugaru, garlic, green onions and a tangy sesame dressing. Ready in about 30 minutes, it’s a fresh and spicy Korean side dish that pairs perfectly with rice, grilled meats, noodles and dumplings.
- Prep Time: 10 MINUTES
- Marinate Time: 20 MINUTES
- Total Time: 30 minutes
- Yield: 6 SERVINGS 1x
- Category: Side Dish
- Cuisine: Korean Inspired
- Diet: Dairy-Free
Ingredients
Scale
- 1 pound Persian or mini cucumbers
- 1 teaspoon kosher salt
- 1 to 2 tablespoons gochugaru, depending on your preferred spice level
- 1½ tablespoons unseasoned rice vinegar
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon fish sauce, optional
- 2 teaspoons granulated sugar
- 1 large garlic clove, finely minced
- 1 teaspoon toasted sesame oil
- 3 green onions, thinly sliced
- 2 teaspoons toasted sesame seeds
Instructions
- Wash and dry the cucumbers. Cut them into approximately ¼-inch-thick slices.
- Place the sliced cucumbers in a colander and sprinkle them with the kosher salt. Toss to coat and let them rest for 15 to 20 minutes.
- Rinse the cucumbers thoroughly under cold water to remove the excess salt. Drain well, then gently pat them dry with paper towels or a clean kitchen towel.
- Add the gochugaru, rice vinegar, soy sauce, fish sauce, sugar, minced garlic and toasted sesame oil to a large mixing bowl. Whisk until combined and the sugar begins to dissolve.
- Add the drained cucumbers and sliced green onions to the dressing.
- Toss gently until all the cucumber slices are evenly coated.
- Serve immediately or refrigerate for 20 to 30 minutes to allow the flavors to blend.
- Sprinkle the toasted sesame seeds over the cucumber kimchi just before serving.
Notes
- Use 1 tablespoon of gochugaru for milder cucumber kimchi or 2 tablespoons for a spicier version.
- Persian or mini cucumbers provide the best crunch because they have thin skins and small seeds.
- If using an English cucumber, cut it lengthwise before slicing it into half-moons.
- Don’t skip salting the cucumbers. This removes excess moisture and prevents the dressing from becoming diluted.
- Leave out the fish sauce and add a little extra soy sauce for a vegetarian version.
- For a gluten-free version, substitute tamari for the soy sauce and confirm that the fish sauce is gluten-free.
- Store leftovers in an airtight container in the refrigerator for up to three days.
- The cucumbers will release more liquid as they sit. Stir the kimchi before serving.
- For the crispest texture, enjoy it within the first 24 to 48 hours.
- Freezing is not recommended.
Find it online: https://www.firsthomelovelife.com/cucumber-kimchi-recipe/