Cucumber Kimchi Recipe
Cucumber Kimchi Recipe
Table of Contents
Cucumber Kimchi Recipe
Discover the ultimate cucumber kimchi recipe, a quick and delicious take on a traditional Korean favorite. This refreshing and spicy dish is the perfect blend of crunch and tanginess, ideal for adding a flavorful kick to your meals. Whether you’re a kimchi enthusiast or trying it for the first time, this easy to follow recipe is your gateway to authentic Korean cuisine.
Description
Cucumber Kimchi Recipe is a cornerstone of Korean cuisine, renowned for its health benefits, bold flavors, and versatility. Among the many variations, cucumber kimchi stands out for its light and refreshing profile. Perfect for summer or when you crave something crisp and spicy, this version of kimchi is a must try.
Unlike traditional napa cabbage kimchi that takes days to ferment, cucumber kimchi (“Oi Kimchi”) can be enjoyed almost immediately after preparation. The combination of fresh cucumbers, aromatic garlic, and fiery gochugaru (Korean red pepper flakes) creates a harmony of flavors that pairs wonderfully with rice, noodles, or grilled meats.
This Cucumber Kimchi Recipe walks you through every step, ensuring you achieve the perfect balance of spice, sweetness, and umami. Plus, it’s packed with nutrients and probiotics, making it not only a treat for your taste buds but also a boost for your gut health.
Discover a quick, tangy cucumber kimchi recipe packed with spicy flavors. Perfect for side dishes or Korean inspired meals
Ingredients
Main Ingredients
- 4 medium sized cucumbers
- 1 tablespoon sea salt
- 1/2 teaspoon sugar
Marinade Ingredients
- 2 tablespoons gochugaru (Korean red pepper flakes)
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons fish sauce (or soy sauce for vegan option)
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon sugar
- 3 green onions, finely chopped
- 1 medium carrot, julienned
- 1/4 cup daikon radish, julienned
- 1 tablespoon toasted sesame seeds (for garnish)
Instructions
1.Prepare the Cucumbers: Wash the cucumbers thoroughly and cut them into quarters lengthwise or into bite sized pieces. Place the cucumbers in a large bowl and sprinkle with sea salt and sugar. Toss to coat evenly. Let the cucumbers sit for 15 minutes to draw out excess moisture. This helps them stay crisp and absorb flavors better. Rinse the cucumbers under cold water to remove excess salt. Drain well and pat dry with a paper towel.
2.Make the Marinade: In a medium bowl, combine gochugaru, garlic, ginger, fish sauce (or soy sauce), rice vinegar, sesame oil, and sugar. Mix well until it forms a thick paste. Add the green onions, carrot, and daikon radish to the paste, stirring to coat the vegetables evenly.
3.Combine and Assemble: Add the cucumbers to the marinade mixture. Use your hands (wear gloves if needed) to massage the marinade into the cucumbers, ensuring each piece is well coated. Transfer the kimchi to a clean, airtight container or jar. Press down gently to remove any air pockets.
4.Chill and Serve: For a quick version, refrigerate for 30 minutes before serving to allow the flavors to meld. For a more traditional fermented taste, let the kimchi sit at room temperature for 12-24 hours before refrigerating. Garnish with toasted sesame seeds before serving.
Notes
- Storage: Store cucumber kimchi in an airtight container in the refrigerator for up to one week.
- Adjust Spiciness: Modify the amount of gochugaru to suit your spice tolerance.
- Substitutions: If you don’t have daikon radish, use regular radishes or skip them altogether.
- Vegan Option: Replace fish sauce with soy sauce or a vegan fish sauce substitute.
- Pro Tip: Use Persian or Kirby cucumbers for their firm texture and minimal seeds.
Cucumber Kimchi Recipe
Ingredients
- Main Ingredients
- 4 medium sized cucumbers
- 1 tablespoon sea salt
- 1/2 teaspoon sugar
- Marinade Ingredients
- 2 tablespoons gochugaru Korean red pepper flakes
- 2 cloves garlic minced
- 1 tablespoon ginger grated
- 2 tablespoons fish sauce or soy sauce for vegan option
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon sugar
- 3 green onions finely chopped
- 1 medium carrot julienned
- 1/4 cup daikon radish julienned
- 1 tablespoon toasted sesame seeds for garnish
Instructions
- 1.Prepare the Cucumbers: Wash the cucumbers thoroughly and cut them into quarters lengthwise or into bite sized pieces. Place the cucumbers in a large bowl and sprinkle with sea salt and sugar. Toss to coat evenly. Let the cucumbers sit for 15 minutes to draw out excess moisture. This helps them stay crisp and absorb flavors better. Rinse the cucumbers under cold water to remove excess salt. Drain well and pat dry with a paper towel.
- 2.Make the Marinade: In a medium bowl, combine gochugaru, garlic, ginger, fish sauce (or soy sauce), rice vinegar, sesame oil, and sugar. Mix well until it forms a thick paste. Add the green onions, carrot, and daikon radish to the paste, stirring to coat the vegetables evenly.
- 3.Combine and Assemble: Add the cucumbers to the marinade mixture. Use your hands (wear gloves if needed) to massage the marinade into the cucumbers, ensuring each piece is well coated. Transfer the kimchi to a clean, airtight container or jar. Press down gently to remove any air pockets.
- 4.Chill and Serve: For a quick version, refrigerate for 30 minutes before serving to allow the flavors to meld. For a more traditional fermented taste, let the kimchi sit at room temperature for 12-24 hours before refrigerating. Garnish with toasted sesame seeds before serving.
Notes
- Storage: Store cucumber kimchi in an airtight container in the refrigerator for up to one week.
- Adjust Spiciness: Modify the amount of gochugaru to suit your spice tolerance.
- Substitutions: If you don’t have daikon radish, use regular radishes or skip them altogether.
- Vegan Option: Replace fish sauce with soy sauce or a vegan fish sauce substitute.
- Pro Tip: Use Persian or Kirby cucumbers for their firm texture and minimal seeds.
