Why You’ll Love Cucumber Kimchi Recipe Recipe
This cucumber kimchi recipe is fast, simple, and incredibly satisfying. Since it does not require long fermentation, you can enjoy it almost right away. The cucumbers stay crisp and refreshing, while the gochugaru, garlic, fish sauce, and vinegar create a punchy, deeply flavorful coating.
It is also a great side dish for rice bowls, grilled meats, noodles, or any meal that could use a bright and spicy contrast. Because it uses fresh vegetables and a short prep time, it is an easy recipe to make for weeknight dinners, meal prep, or casual gatherings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 to 5 small kirby or Persian cucumbers, sliced in half, or 1 English cucumber, sliced into 4 sticks lengthwise, then each stick cut into 4 pieces
1 carrot, cut into thin strips
1 small onion, cut into thin slices
1 cup chives, chopped into strips
3 cloves garlic
1/2 cup gochugaru (Korean chili pepper flakes)
2 1/2 tablespoons fish sauce
1 tablespoon sugar
1/4 cup water
2 tablespoons rice vinegar
1 teaspoon kosher salt
1 teaspoon sesame oil
1 teaspoon sesame seeds
Directions
Start by preparing all the vegetables. Slice the cucumbers, cut the carrot into thin strips, thinly slice the onion, and chop the chives into short strips.
Place all the prepared vegetables into a large container or mixing bowl. A dark-colored container can be especially helpful since the chili mixture may stain lighter surfaces.
In a separate mixing bowl, make the sauce. Add the garlic, gochugaru, fish sauce, sugar, water, rice vinegar, kosher salt, sesame oil, and sesame seeds. Mix well until everything is evenly combined.
Pour the sauce over the vegetables. Using gloved hands or a spoon, gently toss and mix until all the vegetables are well coated.
Serve immediately for a crisp, fresh texture, or let it sit for a few hours if you prefer the cucumbers to soften slightly and absorb more flavor.
Servings and timing
This recipe makes 4 servings.
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Variations
You can easily adjust this cucumber kimchi recipe to suit your taste. For a milder version, reduce the amount of gochugaru. If you like extra heat, add a bit more chili flakes or a small amount of finely minced fresh chili.
For added crunch, try including thinly sliced radish. You can also use green onions in place of chives for a slightly sharper flavor. If you want a vegetarian version, replace the fish sauce with a plant-based alternative or a splash of soy sauce, keeping in mind that the flavor will be a little different.
A touch of grated Asian pear can also be mixed into the sauce for extra sweetness and depth.
Storage/Reheating
Store cucumber kimchi in an airtight container in the refrigerator for up to 2 days for the best texture and freshness. As it sits, the cucumbers will release moisture and become softer, but the flavor will continue to develop.
Stir it before serving to redistribute the sauce. This dish is not meant to be reheated, since warming will soften the vegetables too much and take away their refreshing crunch. It is best enjoyed cold or at cool room temperature.
FAQs
Can I use regular cucumbers instead of Kirby or Persian cucumbers?
Yes, you can use regular cucumbers, but they tend to have more seeds and moisture. English cucumbers are usually a better substitute because they have a thinner skin and fewer seeds.
Is cucumber kimchi fermented?
This version is more of a quick kimchi and is meant to be eaten fresh or after a short rest. It does not require the long fermentation time of traditional napa cabbage kimchi.
How spicy is this recipe?
It has a noticeable kick from the gochugaru, but the spice level can be adjusted. Use less gochugaru if you want a milder result.
Can I make this recipe ahead of time?
Yes, you can make it a few hours ahead. Letting it sit in the refrigerator helps the flavors soak into the vegetables.
Why is my cucumber kimchi watery?
Cucumbers naturally release water as they sit, especially after being salted and mixed with seasoning. This is normal and does not mean the recipe has gone wrong.
Do I have to wear gloves when mixing?
Wearing gloves is a good idea because the chili mixture can stain your hands and may irritate sensitive skin. A spoon works well too.
Can I make it without fish sauce?
Yes, you can substitute a vegetarian alternative or soy sauce. The flavor will change slightly, but it will still be delicious.
How long should I let it sit before serving?
You can serve it right away for maximum crunch. Letting it sit for 2 to 4 hours gives it a softer texture and deeper flavor.
What can I serve with cucumber kimchi?
It pairs well with rice, grilled meats, noodles, fried rice, Korean-style meals, and simple proteins like chicken or tofu.
Can I freeze cucumber kimchi?
Freezing is not recommended. The cucumbers will lose their crisp texture once thawed and become mushy.
Conclusion
This cucumber kimchi recipe is a fast and flavorful way to bring bold, refreshing flavor to the table with very little effort. With crisp vegetables, a spicy savory sauce, and no long wait time, it is an easy side dish that fits into almost any meal. Whether you serve it immediately or let it rest for a few hours, this recipe is a simple and delicious way to enjoy a fresh homemade kimchi-style dish.
