A quick, spicy, and crunchy take on traditional kimchi — made with fresh cucumber, gochujang, and a little brown sugar. This recipe comes from a friend whose Korean mother will judge you if you get this wrong, so read the instructions carefully!
Cucumber Kimchi
Prep time: 20 minutes
Chill time: 2 hours (or longer for deeper flavor)
Servings: 4
INGREDIENTS
- 1 cucumber
- 1 bundle green onions
- 1 yellow onion
- Salt
- 3 tablespoon soy sauce (or more depending on how saucy you like it)
- 1–2 tablespoon brown sugar
- 2½ tablespoon gochujang
- 3–4 tablespoon gochugaru
- 2 teaspoon rice vinegar
- 1 teaspoon sesame oil
- Sesame seeds, for garnish
DIRECTIONS
- Slice and salt the cucumber:
Wash the cucumber and slice into thin rounds — about the thickness of a quarter. Pat dry and place in a bowl. Generously salt the cucumbers (you will be rinsing the salt off so it’s okay if you over salt). Let them sit for 15–20 minutes to draw out moisture. - Make the sauce:
In a separate bowl, mix together gochujang, gochugaru, soy sauce, brown sugar, rice vinegar, and sesame oil until smooth and spicy. - Prep the vegetables:
Wash the green onions. Dice half of them and cut the rest into 2–3 inch pieces. Julienne the yellow onion. - Rinse and dry:
After 15–20 minutes, rinse the cucumbers under cold water to remove the salt, then pat them very dry. - Combine:
Add the sauce, onions, and long green onion pieces to the cucumbers. Mix well until everything is evenly coated. - Garnish and serve:
Top with the diced green onions and sesame seeds. Serve immediately, or refrigerate to let the flavors develop.
NOTES
- Storage: Store in an air tight container in the fridge for up to 1 week.
- Flavor tip: It tastes even better after 1–2 days of marinating.
- Serving ideas: Serve alongside rice, bulgogi, grilled meats, or anything that needs a spicy, tangy crunch.
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