Description
This quick cucumber kimchi is a spicy, tangy, and refreshing Korean-inspired side dish ready in just 20 minutes. Crisp cucumbers are coated in a bold chili garlic seasoning for instant flavor.
Ingredients
- 4 small cucumbers or 2 large, sliced
- 1 tsp salt
- 3 cloves garlic, minced
- 2 tbsp green onions, chopped
- 1–2 tbsp gochugaru (Korean chili flakes)
- 1 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tsp sugar
- 1 tsp sesame oil
- 1 tsp sesame seeds
- 1 tbsp rice vinegar
- 1 tsp fresh ginger, grated
Instructions
1. Wash and slice cucumbers into bite-sized pieces.
2. Place cucumbers in a bowl, sprinkle with salt, and toss gently.
3. Let sit for 10 minutes to draw out excess moisture.
4. Lightly squeeze cucumbers and drain liquid without over-squeezing.
5. In a separate bowl, mix garlic, ginger, gochugaru, soy sauce, fish sauce, sugar, sesame oil, and rice vinegar.
6. Add cucumbers to the seasoning mixture.
7. Toss well to evenly coat all pieces.
8. Add green onions and sesame seeds, then mix again.
9. Let sit for 5–10 minutes to allow flavors to develop.
10. Serve fresh and enjoy.
Notes
- Adjust spice level by adding more or less gochugaru.
- Best enjoyed within 24 hours for maximum crunch.
- Store in an airtight container in the refrigerator for up to 2–3 days.
- Avoid freezing as it affects texture.
- Add extra vinegar or sesame oil to refresh leftovers.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 70
- Sugar: 3g
- Sodium: 520mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg