This fast and easy Cucumber Kimchi is a refreshing and flavorful side dish that’s easy to prepare and packed with vibrant tastes. This simple recipe transforms ordinary cucumbers into a tangy, spicy, and slightly sweet delicacy, making it a perfect addition to any meal. Let’s dive into the process of making this delectable Korean-inspired treat.
Quick Cucumber Kimchi
Creating Quick Cucumber Kimchi is an excellent way to introduce a burst of flavor to your next. This dish is simple, requiring minimal ingredients and prep time. It’s a fantastic option for those looking to experiment with Korean flavors without committing to the extensive process traditional kimchi requires.
One of the reasons to make Quick Cucumber Kimchi is its versatility. Whether you’re serving it alongside grilled meats, as part of a larger spread of side dishes, or simply as a snack, its unique flavor profile complements a wide range of dishes. This recipe offers a great way to utilize mini English cucumbers, turning them into a spicy, tangy, and crunchy side dish.
Our version of cucumber kimchi combines Korean sweet soy sauce, gochugaru (Korean red pepper flakes), fish sauce, sesame oil, garlic, and ginger. These ingredients work together to create a balance of flavors that are spicy, umami-rich, and slightly sweet.
Why you’ll love this dish…
- Quick and Easy to Prepare: With just a few simple steps, you can have this dish ready in no time.
- Flavorful and Refreshing: The combination of spicy, tangy, and sweet flavors makes for a refreshing side dish.
- Versatile: Perfect as a side dish, appetizer, or snack, complementing a variety of meals.
- Healthy: Made with fresh ingredients, it’s an excellent addition to your recipe rotation.
More Side Dishes Here
Cucumber Kimchi shopping list
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Mini English Cucumbers
- Kosher Salt
- Scallion or Green Onion
- Korean Sweet Soy Sauce
- Gochugaru
- Fish Sauce
- Sesame Oil
- Minced Garlic
- Minced Ginger
How to make Cucumber Kimchi
Wondering what you’re getting yourself into when you make this dish? Here’s a quick overview of the process! Make sure you follow the instructions at the recipe card at the bottom of the post while you’re cooking.
- Salt CucumbersSalt the cucumber slices and let them sit to draw out water.
- Rinse and DryRinse and dry the cucumbers thoroughly.
- Prep SaucePrepare the seasoning mix with scallion, sweet soy sauce, gochugaru, fish sauce, sesame oil, garlic, and ginger.
- CombineCombine cucumbers with the seasoning mix and let marinate.
- ChillRefrigerate and enjoy as desired.
Cucumber Kimchi FAQ
Can I use regular cucumbers instead of mini English cucumbers?
Yes, regular cucumbers can be used, but make sure they are deseeded and sliced to a similar thickness for best results.
How long can Cucumber Kimchi be stored?
While best enjoyed fresh, it can be stored in the refrigerator for up to a week, though flavors will intensify over time.
Make some Instant Pot Jasmine Rice!
Serve this with…
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- Garlic Chicken and Green Beans
- Grilled Steak Kabobs
- Beef and Broccoli
- Traeger Chicken Teriyaki
- Chicken and Eggplant Stir Fry
- Korean Ground Beef Bowl
- Beef Pancit Bihon
Quick Cucumber Kimchi
This recipe for quick cucumber kimchi is perfect for a fast, refreshing side dish! We love to munch on these.
Ingredients
- 1/2 pound mini English cucumbers
- 1 tablespoon kosher salt
- 1 scallion or green onion
- 2 teaspoons Korean sweet soy sauce
- 2 teaspoons gochugaru
- 1 teaspoon fish sauce
- 1/2 teaspoon sesame oil
- 1/2 teaspoon minced garlic
- 1/4 teaspoon minced ginger
Instructions
- Slice the cucumbers into rounds and place them into a large colander. Sprinkle with the salt and let sit for 20-30 minutes to release the excess water.
- Rinse the excess salt off of the cucumbers and let dry. You can use paper towels to accelerate the process if you'd like.
- Chop the scallion, both the green and white parts, and mix together with the sweet soy sauce, gochugaru, fish sauce, sesame oil, minced garlic, and minced ginger.
- Toss with the cucumbers and let sit for 30-60 minutes, stirring occasionally. The mixture will be on the dryer side, but the cucumbers will release more liquids as they soak.
- Refrigerate after an hour and enjoy whenever you'd like! I haven't tried to keep these more than a day or so, they disappear pretty quickly.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 16Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 783mgCarbohydrates: 3gFiber: 0gSugar: 2gProtein: 1g
Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!
Nicole Johnson
Nicole Johnson, a self-taught expert in grilling and outdoor cooking, launched Or Whatever You Do in 2010. Her blog, renowned for its comprehensive and creative outdoor cooking recipes, has garnered a vast audience of millions. Nicole's hands-on experience and passion for grilling shine through her work. Her husband, Jeremiah Johnson, also plays a pivotal role in recipe development, adding his culinary flair to the mix. Together, they form a dynamic duo, offering a rich and varied outdoor cooking experience to their followers.
Pat
Thursday 22nd of February 2024
Is sweet soy sauce different than normal?
Nicole Johnson
Thursday 22nd of February 2024
Yup! If you don't have any you can use regular soy sauce and add a little sugar or honey to the sauce.