Description
Cucumber kimchi is a Korean side dish made with crisp cucumbers, spicy seasonings, and aromatics. It’s a quick and delicious way to enjoy kimchi flavors without waiting for fermentation.
Ingredients
Scale
- 4 small cucumbers (Persian or Kirby cucumbers work best)
- 1 tablespoon coarse salt
- 2 teaspoons sugar
For the seasoning paste:
- 2 tablespoons gochugaru (Korean red chili flakes, adjust to taste)
- 1 tablespoon fish sauce (or soy sauce for vegan/vegetarian)
- 1 teaspoon sesame oil
- 2 teaspoons minced garlic
- 1 teaspoon minced ginger
- 2 green onions, thinly sliced
- 1 teaspoon sesame seeds
Instructions
- Prepare the cucumbers:
- Wash the cucumbers and cut them into bite-sized pieces (halves or quarters, about 1-inch chunks).
- Place the cucumbers in a bowl, sprinkle with salt and sugar, and toss to coat. Let them sit for 20-30 minutes to draw out excess moisture.
- Make the seasoning paste:
- In a small bowl, mix the gochugaru, fish sauce (or soy sauce), sesame oil, garlic, ginger, green onions, and sesame seeds. Adjust the chili flakes to your preferred spice level.
- Combine the cucumbers and paste:
- Rinse the salted cucumbers under cold water to remove excess salt. Pat them dry with a clean towel.
- Toss the cucumbers with the seasoning paste until evenly coated.
- Chill and serve:
- For best flavor, let the cucumber kimchi sit for 1-2 hours in the refrigerator before serving. It can be eaten immediately, but the flavors deepen as it sits.
Notes
- Storage: Cucumber kimchi is best enjoyed fresh but can be stored in the refrigerator for up to 3 days.
- Add-ins: Thinly sliced carrots or radishes can be added for extra crunch and color.
- Spice level: Adjust the amount of gochugaru to suit your heat tolerance.