Quick Cucumber Kimchi
This quick cucumber kimchi is a great alternative to traditional cucumber kimchi. It's easy to make, takes only 20 minutes, and makes for a great side dish to go with everyday meals. The cucumbers are crisp, well seasoned with a fragrant, sweet, savory, and tangy marinade. Perfect for midnight snacking with a bowl of Korean tuna rice or to refresh your palate in between bites of Korean fried chicken and chicken karaage.
- Prep time
- 20 min
- Cook time
- No separate cook time
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 english cucumber (Persian or mini cucumbers work too)
- 1 teaspoon Kosher salt
- 2 tablespoon rice vinegar
- 2 tablespoon gochugaru (coarse) (also known as Korean red pepper flakes)
- 1 tablespoon granulated sugar
- 1 tablespoon fish sauce (or soy sauce)
- 1 clove garlic (minced or grated (about ½ TBSP per clove))
- ½ tablespoon toasted sesame oil ((optional))
- ½ tablespoon toasted sesame seed ((optional))
- ½ medium carrot (cut into thin matchsticks (optional))
- ½ ounce Asian chives (trim and discard the ends and cut into 1 inch pieces (optional) *see notes)
Instructions
- 1
Cut the cucumber into ¼ inch coins and discard the ends. Place them in a bowl and sprinkle with salt. Give the cucumbers a good mix and set aside 10 to 15 minutes or until the cucumber coins become flexible and a small pool of liquid collects at the bottom of the bowl.
- 2
While the cucumbers are salting, make the marinade by mixing together the rice vinegar, gochugaru, sugar, fish sauce, garlic, sesame oil, and sesame seeds in a large bowl. Set aside until needed.
- 3
Once the cucumber coins are done salting, rinse them with cold water a few times to remove excess salt. Drain well.
- 4
Add the cucumbers, carrot, and chives into the bowl of prepared marinade and mix until everything is evenly coated.
- 5
Garnish the cucumber kimchi with a little more sesame seeds if you'd like and enjoy immediately or after refrigerating for 30 minutes to 1 hour.