Cucumber Kimchi Recipe
No need to ferment these cucumbers before you can eat them! This is a 15 minute Cucumber Kimchi Recipe that’s fizzy and pungent just like the real thing!
- Author: Caroline Phelps
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 4 people 1x
- Category: Side, Pickles
- Method: pickling
- Cuisine: Korean
- 4–5 small kirby or persian cucumbers, sliced in half, or 1 English cucumber, sliced into 4 sticks lengthwise, and each stick into 4 pieces.
- 1 carrot (cut into thin strips)
- 1 small onion (cut into thin slices)
- 1 cup chives (chopped into strips)
For the kimchi sauce:
- 3 cloves garlic
- 1/2 cup gochugaru (red chili pepper flakes powder)
- 2 1/2 tablespoons fish sauce
- 1 tablespoon sugar
- 1/4 cup water
- 2 tablespoons rice vinegar
- 1 teaspoon kosher salt
- 1 teaspoon sesame oil
- 1 teaspoon sesame seeds
- Put all the vegetables in a large tupperware container (black color is better to prevent staining)
- In a mixing bowl, add all the ingredients for the sauce and mix well.
- Pour the sauce over the vegetables and using your hands (covered with gloves) or a spoon, spread/mix evenly to coat the vegetables.
- Serve immediately or leave for a few hours for softer texture and more infused flavors.
Keep the leftovers in an airtight storage container and refrigerate it. It will keep for up to 2-3 days with English cucumber and up to a week with kirby cucumber.
You can make this kimchi right before serving it or a few hours earlier if you prefer the veggies to be softer and more pickled.
Keywords: recipe, Asian, pickles, topping, appetizer, snack