Quick Cucumber Kimchi

The refreshing crunch of Quick Cucumber Kimchi offers a burst of flavor that can transform any meal. This easy-to-make side dish comes together in under an hour and delivers a vibrant kick thanks to its spicy, tangy sauce. Perfect for those who love a balance of heat and coolness, this recipe is sure to impress.

This dish is ideal for anyone looking to spice up dinner or add a zing to their lunch. Feel free to prepare it ahead of time, as it tastes even better after chilling in the fridge for a bit.

Why You’ll Love This Recipe

• The refreshing crunch of cucumbers is perfectly complemented by a spicy, tangy sauce.
• It comes together in less than 30 minutes, making it a quick option.
• The flavors develop beautifully as it sits, enhancing the overall taste.
• It’s versatile and can be served with a variety of Asian dishes or enjoyed on its own.

What You’ll Need

Gather these ingredients to create your Quick Cucumber Kimchi.

For the Salad

• 2 pounds Persian or Kirby cucumbers, sliced into rounds
• 3 scallions, cut into 1-inch pieces

For the Dressing

• 3 tablespoons gochugaru (Korean red pepper flakes)
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons soy sauce or tamari
• 1 tablespoon rice vinegar
• 1 tablespoon sugar or honey
• 1 tablespoon sesame oil

For Serving

• 1 tablespoon toasted sesame seeds

Use tamari for a gluten-free option.

Substitutions & Swaps

• Substitute regular cucumbers for Persian or Kirby.
• Use olive oil instead of sesame oil if needed.
• Swap honey for sugar for a vegan option.
• Replace gochugaru with red pepper flakes for less heat.

How to Make It

Prepare this delicious cucumber kimchi in a few simple steps.

Wash and slice

Wash the cucumbers thoroughly and pat them dry. Slice them into rounds about 1/4-inch thick. If using larger cucumbers, you can halve them lengthwise first, then slice into half-moons. Place the sliced cucumbers in a large mixing bowl.

Combine ingredients

In a small bowl, combine the gochugaru, minced garlic, grated ginger, soy sauce, rice vinegar, sugar, and sesame oil. Whisk everything together until the sugar dissolves and you have a vibrant red sauce. Taste and adjust seasoning if needed.

Toss and coat

Pour the sauce over the sliced cucumbers. Add the scallion pieces and sesame seeds. Using your hands or a large spoon, gently toss everything together, making sure every cucumber slice is coated with the red sauce. Massage the sauce into the cucumbers for about 30 seconds.

Rest and refrigerate

Let the cucumber kimchi sit at room temperature for 5-10 minutes to allow the flavors to meld. For best results, transfer to an airtight container and refrigerate for at least 1 hour before serving. Serve cold as a banchan or side dish.

How to Store It

Fridge: store in an airtight container for up to 5 days.
Freezer: no, the cucumbers will become mushy.
Reheat: not applicable; serve cold.

Tips for Best Results

• Choose fresh, firm cucumbers for the best crunch.
• Adjust the amount of gochugaru based on your heat preference.
• Allow the dish to sit for at least an hour for flavor development.
• Use your hands to gently massage the cucumbers for better flavor absorption.

Serving Suggestions

• Serve as a refreshing side dish with grilled meats.
• Pair with rice and a protein for a complete meal.
• Enjoy as a tangy snack between meals.