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Cucumber Kimchi Recipe

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A quick and flavorful cucumber kimchi made with crisp vegetables and a spicy, tangy Korean seasoning. Perfect as a refreshing side dish ready in minutes.

Ingredients

  • 4–5 small kirby or persian cucumbers, sliced in half, or 1 English cucumber, cut into sticks
  • 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

Instructions

  1. Slice the cucumbers, carrot, onion, and chives as directed.
  2. Place all the prepared vegetables into a large container.
  3. In a mixing bowl, combine garlic, gochugaru, fish sauce, sugar, water, rice vinegar, salt, sesame oil, and sesame seeds. Mix well to form the sauce.
  4. Pour the sauce over the vegetables.
  5. Using gloved hands or a spoon, mix thoroughly to evenly coat all vegetables.
  6. Serve immediately or let sit for a few hours for softer texture and deeper flavor.

Notes

  • Use gloves when mixing to avoid staining and irritation from chili flakes.
  • Letting the kimchi sit for a few hours enhances flavor and softens the vegetables.
  • Store leftovers in an airtight container in the refrigerator for up to 2 days.
  • Adjust spice level by reducing or increasing gochugaru.

Nutrition

Find it online: https://yumfamilyrecipes.com/cucumber-kimchi-recipe/