Cucumber kimchi recipe
Learn how to make Korean cucumber kimchi quick and easy! This kimchi cucumber recipe is made with authentic ingredients and tastes super fresh, crunchy, and appetizing! Be sure to marinate it overnight before serving.
Servings: 6 servings
Ingredients
- 12 oz. Persian cucumbers Korean, Kirby, or Japanese cucumbers
- 1 tsp coarse sea salt
- 1.5 oz sweet onion or yellow onion
- 0.7 oz garlic chive optional
For the seasoning paste:
- 2 tbsp gochugaru Korean red pepper flakes
- 1/2 tsp fish sauce
- 1.5 tbsp honey or keto honey
- 1 tsp roasted white sesame seeds
- 0.5 oz garlic cloves 3 large cloves
- 0.2 oz ginger grated
Instructions
Prep the cucumbers:
- Cut the cucumbers in half crosswise, then slice each half into quarters lengthwise to make spears. Sprinkle the salt over the cucumbers in a large bowl and gently rub them with your hands to coat evenly. Let them sit at room temperature for 30 minutes to draw out excess moisture.
Make the seasoning paste:
- While the cucumbers rest, make the seasoning paste. In a small bowl, combine the gochugaru, fish sauce, honey, sesame seeds, garlic, and ginger. Mix well until the paste is thick and evenly blended.
Slice the aromatics:
- Thinly slice the onion. If using garlic chives, cut them into sections about the same length as the cucumber spears.
Mix everything together:
- After 30 minutes, discard the liquid released from the cucumbers. There’s no need to rinse them. Transfer the cucumbers to a large storage container. Add the sliced onion and garlic chives, then spoon the seasoning paste over everything. Mix thoroughly to coat all the pieces. The cucumbers may seem dry at first, but they’ll continue to release more liquid as they sit, which will mellow the saltiness.
Chill and serve:
- Cover and refrigerate for at least a few hours, or ideally overnight. The flavor will deepen and become more balanced the longer it rests. Serve chilled.
Video
Notes
- Let it chill overnight: For the best flavor, marinate the cucumbers overnight in the fridge. The flavors will mellow and develop, giving the kimchi a more balanced and well-rounded taste.
- How to store: Store the cucumber kimchi in an airtight container in the refrigerator. It’s best enjoyed within one week and tastes best after chilling overnight.
- Selecting good gochugaru: Look for gochugaru with a bright red hue—almost a deep orange-red color. This usually indicates freshness and high quality. A dull or brownish tone can mean it’s old or has lost its flavor.
- Texture and moisture tips: The seasoning is meant to be a thick paste, not a runny sauce. Don’t worry if the cucumbers seem dry at first—once mixed with the paste, they’ll continue to release moisture over time. That liquid helps flavor the dish and gives it the perfect juicy bite.
- Variation Add-Ons:
- Add a little extra flavor: You can mix in chopped scallions or add a small dash of toasted sesame oil for more fragrance and depth.
- Traditional salted shrimp (saeujeot): Traditional oi kimchi often includes salted shrimp (called saeujeot in Korean), which adds a salty, briny umami kick. If you have it on hand, start with 1 teaspoon. It’s quite salty, so you may want to skip the fish sauce or only use a little to avoid over-seasoning.
- Ingredient Substitutions:
- If garlic chives aren’t available, regular chives will work for a similar flavor.
- To make the recipe vegetarian or vegan, use vegan fish sauce and swap the honey for white sugar.
Nutrition
Serving: 1serving | Calories: 42kcal | Carbohydrates: 9g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Sodium: 473mg | Potassium: 173mg | Fiber: 1g | Sugar: 6g | Vitamin A: 995IU | Vitamin C: 5mg | Calcium: 31mg | Iron: 1mg
