This quick cucumber kimchi is a great alternative to traditional cucumber kimchi. It's easy to make, takes only 20 minutes, and makes for a great side dish to go with everyday meals. The cucumbers are crisp, well seasoned with a fragrant, sweet, savory, and tangy marinade. Perfect for midnight snacking with a bowl of Korean tuna rice or to refresh your palate in between bites of Korean fried chicken and chicken karaage.
Prep Time20 minutesmins
Total Time20 minutesmins
Yield: 4servings
Prevent your screen from going dark
Ingredients
1english cucumberPersian or mini cucumbers work too
½ounceAsian chivestrim and discard the ends and cut into 1 inch pieces (optional) *see notes
Instructions
Cut the cucumber into ¼ inch coins and discard the ends. Place them in a bowl and sprinkle with salt. Give the cucumbers a good mix and set aside 10 to 15 minutes or until the cucumber coins become flexible and a small pool of liquid collects at the bottom of the bowl.
While the cucumbers are salting, make the marinade by mixing together the rice vinegar, gochugaru, sugar, fish sauce, garlic, sesame oil, and sesame seeds in a large bowl. Set aside until needed.
Once the cucumber coins are done salting, rinse them with cold water a few times to remove excess salt. Drain well.
Add the cucumbers, carrot, and chives into the bowl of prepared marinade and mix until everything is evenly coated.
Garnish the cucumber kimchi with a little more sesame seeds if you'd like and enjoy immediately or after refrigerating for 30 minutes to 1 hour.
Notes
Please refer to the post above for step by step photo reference, tips, storage, and FAQs!
Salting time - The cucumber's salting time heavily depends on how thick they are cut. The thicker the longer, and the thinner the less time it takes.
Asian chives - These chives gives the cucumber kimchi a very unique flavor. You can find them at most Asian grocery stores. If you cannot find it, feel free to substitute with green onions instead.