Description
This easy-to-make Korean Cucumber Kimchi is a perfect blend of crunch, spice, and tang. Ready in just 30 minutes, it’s a refreshing side dish that pairs well with grilled meats, rice bowls, or even as a spicy snack. No long fermentation required – just simple ingredients and big flavor!
Ingredients
Scale
- 2 English cucumbers (or any pickling cucumbers), rinsed
- 1 cup shredded carrots
- 1/2 cup thinly sliced onion
- 2 Tbsp grated red apple or Asian pear
- 2 Tbsp gochugaru (Korean chili flakes)
- 2 cloves garlic, minced
- 1 Tbsp honey or sugar
- 1 tsp Korean fish sauce
- 1/2 tsp soy sauce
- 1/2 tsp sesame oil
- 1/2 tsp minced ginger
Instructions
- Slice the cucumbers in half lengthwise and use a spoon to scoop out the seeds. Discard the seeds.
- Chop the cucumbers into 1/2-inch slices and place them in a large bowl.
- Add the shredded carrots, sliced onion, and grated apple or pear to the bowl with the cucumbers. Toss everything to combine.
- In a separate bowl, whisk together the gochugaru, garlic, honey, fish sauce, soy sauce, sesame oil, and ginger to make the kimchi sauce.
- Pour the sauce over the cucumber mixture and toss to coat the vegetables evenly.
- Let the cucumber kimchi sit at room temperature for 30 minutes to ferment.
- Serve immediately or store in an airtight container in the refrigerator for up to 30 days.
Notes
- If you want a milder kimchi, reduce the amount of gochugaru.
- This cucumber kimchi will stay fresh in the fridge for up to 30 days and continue to develop deeper flavors over time.
- Prep Time: 15 minutes
- Cook Time: 30 minutes