Description
These crunchy cucumber kimchi pickles are a quick, spicy, and tangy Korean-inspired side dish. Packed with bold flavors, they deliver the perfect balance of heat, crunch, and freshness in just 25 minutes.
Ingredients
- 4 small cucumbers or 2 large, cut into spears
- 1 ½ tsp salt
- 4 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 3 tbsp green onions, chopped
- 1–2 tbsp gochugaru (Korean chili flakes)
- 1 ½ tbsp soy sauce
- 1 tbsp fish sauce
- 2 tbsp rice vinegar
- 1–2 tsp sugar
- 1 tsp sesame oil
- 1 tbsp sesame seeds
- 1 red chili, sliced (optional)
- ½ cup carrot, julienned
Instructions
1. Wash and cut cucumbers into spears or thick slices.
2. Place cucumbers in a bowl, sprinkle with salt, and toss well.
3. Let sit for 15 minutes to draw out excess moisture.
4. Drain liquid and gently squeeze cucumbers without losing crunch.
5. In a bowl, mix garlic, ginger, gochugaru, soy sauce, fish sauce, rice vinegar, sugar, and sesame oil.
6. Add cucumbers back into the marinade.
7. Add julienned carrots and sliced red chili if using.
8. Toss everything well to coat evenly.
9. Gently massage seasoning into cucumbers for better flavor absorption.
10. Add green onions and sesame seeds, then mix again.
11. Serve immediately or chill for 30–60 minutes for deeper flavor.
Notes
- Best enjoyed within 24 hours for maximum crunch.
- Store in an airtight container in the fridge for up to 2–3 days.
- Do not freeze as cucumbers lose texture.
- Adjust spice level with gochugaru to taste.
- Add extra vinegar or sesame oil to refresh leftovers.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: Pickling / No-Cook
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 60
- Sugar: 3g
- Sodium: 540mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg