Cucumber Kimchi

Cucumber Kimchi: A Refreshing Twist on a Korean Classic

Dive into the world of Korean cuisine with a refreshing take on a traditional favorite: Cucumber Kimchi. This dish combines the crispness of fresh cucumbers with the fiery zest of kimchi seasoning, creating a perfect balance of flavors that can complement any meal or stand alone as a delicious snack. Unlike its fermented counterpart, this version of kimchi offers a quicker preparation method, making it an ideal choice for those seeking instant gratification from their culinary endeavors.

Why You’ll Love Cucumber Kimchi

• Quick and Easy: No need for the lengthy fermentation process typical of traditional kimchi.
• Refreshingly Crisp: Fresh cucumbers provide a cool and crunchy texture, perfect for hot summer days.
• Flavorful: A bold mix of spices brings the classic kimchi taste to life in a new and exciting way.
• Versatile: Enjoy it as a side dish, with rice, or as a flavorful addition to your favorite recipes.

Perfect for Any Occasion

Whether you’re hosting a dinner party, looking for a quick and healthy snack, or simply want to add a burst of flavor to your meals, Cucumber Kimchi is up to the task. Its unique blend of freshness and spice can elevate any dining experience, making it a must-try for food enthusiasts and adventurous eaters alike.

Print Recipe

Easy

Cucumber Kimchi

Author: Annie Cuisine: Asian, Korean Courses: Appetizer, Side Dish, Snack Recipe Keys: E Easy to Make F Flavorful R Refreshing Taste

Difficulty: Beginner Prep Time 20 mins Rest Time 1 hr Total Time 1 hr 20 mins

Servings: 4 Calories: 50

Best Season: Summer

Dietary:

V Vegan Option V Vegetarian Option

Description

Cucumber Kimchi combines the crispness of fresh cucumbers with the fiery zest of kimchi seasoning for a perfect balance of flavors.

Ingredients

Scale

1/2x 1x 2x 3x

• 4 medium cucumbers, sliced (preferably Korean or English cucumbers)
• 2 tablespoons sea salt
• 1 tablespoon garlic, minced
• 1 teaspoon ginger, grated
• 2 tablespoons Korean red pepper flakes (gochugaru)
• 1 tablespoon fish sauce (optional, can be replaced with soy sauce for a vegan version)
• 1 teaspoon sugar
• 4 stalks green onions, chopped
• 1 carrot, julienned (optional)

Instructions

1. Preparing the Cucumbers

   Slice the cucumbers into 1/4 inch slices and place them in a bowl. Sprinkle with sea salt and let them sit for about 10 minutes. Then, rinse the cucumbers under cold water and drain well.
   

2. Making the Kimchi Paste

   In a separate bowl, combine the garlic, ginger, Korean red pepper flakes, fish sauce (or soy sauce), and sugar. Mix well to form a paste.
   

3. Combining Ingredients

   Add the drained cucumbers to the kimchi paste. Add the chopped green onions and julienned carrot (if using). Mix everything together until the cucumbers are well coated with the paste.

4. Marinating

   Let the cucumber kimchi sit at room temperature for about an hour to marinate. For best flavor, refrigerate and let it marinate overnight.
   The longer it marinates, the more flavorful it will be.

Nutrition Facts

Serving Size 1 serving

Servings 4

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Amount Per Serving

Calories 50kcal

Calories from Fat 5kcal

% Daily Value *

Total Fat 0.5g1%

Sodium 1200mg50%

Potassium 230mg7%

Total Carbohydrate 10g4%

Dietary Fiber 2g8%

Sugars 4g

Protein 2g4%

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Vitamin A 110 IU

Vitamin C 13 mg

Calcium 28 mg

Iron 0.8 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Cucumber Kimchi can be stored in an airtight container in the refrigerator for up to a week. Enjoy it as a side dish or add it to your favorite recipes for an extra kick of flavor.

Keywords: Cucumber Kimchi, Korean cuisine, quick kimchi, spicy, refreshing snack

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