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James Park
James ParkVideo Producer
James Park is a food content creator, food personality, and social media strategist based in Brooklyn. He was professionally trained at the International Culinary Center. He loves to share his love and passion for Korean cuisine and culture, fried chicken, and all things noodles. He’s currently working on his debut cookbook that’s all about chile crisp.
Jan Valdez
Jan Valdez
published 2 days ago
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This quick and easy side dish is crunchy, spicy, and refreshing.
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Kimchi is the quintessential banchan (Korean side dish) of salted and fermented vegetables that’s served with nearly every Korean meal. There are numerous types of kimchi made with a variety of vegetables depending on the season. In late fall, Korean households make large batches of traditional napa cabbage kimchi to last through winter and early spring.
Now that it’s summer and cucumbers are at their peak, it’s the perfect time to make cucumber kimchi! There are a couple different types of cucumber kimchi — oi sobaegi kimchi (stuffed cucumber kimchi) and oi kimchi (quick cucumber kimchi) — which are both refreshing on a hot summer day. This recipe for cucumber kimchi is so good, you’ll want to make it all summer long.
Why You’ll Love It
- It’s crunchy, spicy, and refreshing! This cucumber kimchi is the perfect side dish for summer, and it pairs well with anything grilled, like galbi (Korean-style short ribs) and gochujang butter grilled wings.
- You don’t need to ferment it. This quick and easy cucumber kimchi can be eaten right after you make it so that it retains its crunchy texture.
Key Ingredients in Cucumber Kimchi
- Persian cucumbers: These cucumbers work best for kimchi because they’re thin-skinned and have very few small seeds.
- Granulated sugar: A bit of sugar balances out the savory flavors of the kimchi.
- Scallions: Scallions add a mild onion flavor, along with thinly sliced yellow onion for texture.
- Gochugaru (Korean red pepper flakes): This blend of red pepper flakes gives the kimchi its red color and spicy flavor.
- Fish sauce: This gives the kimchi a deep, umami flavor.
- Soy sauce (or tamari): Soy sauce also gives a savory, umami flavor and helps season the kimchi.
- Rice vinegar: Use rice vinegar for its mild acidity.
How to Make Cucumber Kimchi
- Prepare the cucumbers. Halve the cucumbers lengthwise, scoop out and discard the seeds, then halve each piece crosswise. Place them in a colander, sprinkle with salt and sugar, then massage with your hands, making sure each piece is evenly coated. Let sit until bendable and pliable, about 30 minutes.
- Prepare the gochugaru mixture. Combine the remaining sugar, gochugaru, fish sauce, soy sauce or tamari, rice vinegar, and ground ginger in a medium bowl. Whisk until the sugar is dissolved.
- Combine all the ingredients. Rinse and pat dry the cucumbers. Add the cucumbers, scallions, onion, and garlic to the gochugaru mixture. Mix until the sauce evenly coats the cucumbers, then garnish with toasted sesame seeds.
Helpful Swaps
- Cucumbers: If you can’t find Persian cucumbers, you can use 1 pound of English cucumbers. Halve them lengthwise, scoop out the seeds, halve each piece crosswise, and cut into about 3-inch-long pieces.
- Ginger: If you prefer fresh ginger, use about 2 teaspoons of freshly grated ginger.
Storage Tips
Leftovers can be refrigerated in an airtight container for up to 1 week.
What to Serve with Cucumber Kimchi
- Galbi (Korean-Style Short Ribs)
- Bibimbap (Korean Mixed Rice Bowl)
- Japchae (Korean Sweet Potato Noodle Stir-Fry)
- Duru Chigi (Spicy Korean Pork Belly)
- Gochujang Butter Grilled Wings
Cucumber Kimchi Recipe
This quick and easy side dish is crunchy, spicy, and refreshing.
Prep time 10 minutes
Makes Makes 4 cups
Serves 4 to 6
Nutritional Info
Ingredients
- 1 pound
Persian cucumbers (about 6)
- 1 tablespoon
kosher salt
- 3 teaspoons
granulated sugar, divided
- 2
medium scallions
- 1/2
medium yellow onion
- 3
cloves garlic
- 2 tablespoons
coarsely ground gochugaru (Korean red pepper flakes)
- 1 tablespoon
fish sauce
- 1 tablespoon
soy sauce or tamari
- 2 teaspoons
rice vinegar
- 1/2 teaspoon
ground ginger
Toasted sesame seeds, for garnish
Instructions
Halve 1 pound Persian cucumbers lengthwise. Using a small spoon, scoop out and discard the seeds or watery middle. Halve each piece crosswise.
Place the cucumbers in a colander set over a bowl, or place the colander in the sink. Sprinkle the cucumbers with 1 tablespoon kosher salt and 1 teaspoon of the granulated sugar. Massage the salt and sugar into the cucumbers with your hands, making sure each piece is evenly coated. Let sit until bendable and pliable, about 30 minutes. Meanwhile, prepare the remaining ingredients.
Finely chop 2 medium scallions (about 1/4 cup). Thinly slice 1/2 medium yellow onion (about 1/4 cup). Mince 3 garlic cloves.
Place the remaining 2 teaspoons granulated sugar, 2 tablespoons coarsely ground gochugaru, 1 tablespoon fish sauce, 1 tablespoon soy sauce or tamari, 2 teaspoons rice vinegar, and 1/2 teaspoon ground ginger in a medium bowl. Whisk until the sugar is dissolved.
When the cucumbers are ready, rinse them under the cold water. Pat dry with paper towels. Add the cucumbers, scallions, onion, and garlic to the gochugaru mixture. Mix with your hands until the sauce evenly coats the cucumbers. Garnish with toasted sesame seeds.
Recipe Notes
Storage: Leftovers can be refrigerated in an airtight container for up to 1 week.
Filed in:
korean
Side Dish
Vegetables
asian
Dairy-Free
Make Ahead
