Quick Cucumber Kimchi Recipe (Simple and Easy)
What is Cucumber Kimchi?
Cucumber kimchi is a delicious Korean side dish, also known as oi kimchi. It’s very similar to korean cucumber salad, or oi muchim. When you think of traditional kimchi, you probably think of a tangy, spicy, and salty fermented side dish.
Comparatively, Korean cucumber kimchi tastes less tangy while still bringing the crunchy texture and salty, spicy flavor. Like kimchi, this recipe uses gochugaru (korean chili flakes) for spice.
But unlike kimchi, this recipe is not fermented. As the internet knows cucumber kimchi, it is a non-fermented, spicy cucumber salad. And trust me, it is delicious. This recipe makes a great side dish, or the perfect snack on a hot summer day.
What to Eat Cucumber Kimchi With
I’ll be honest with you, I eat it plain as a snack. It just doesn’t last for long in my house! But traditionally, it is served as a side dish, or in Korean, banchan. As a general rule of thumb, cucumber kimchi goes great with grilled meats and rice. It goes well with a number of Korean recipes, especially Korean BBQ. But here are some different ways to serve cucumber kimchi:
- With Korean fried chicken
- Alongside marinated beef short ribs (Galbi)
- With stir-fried noodles
- As a side to beef bulgogi
- With plain rice and a fried egg
- Alongside ramen
- With fried rice, or your favorite rice bowl
- As a side to korean stews (Jjigae)
But, there are no rules here! You can get creative with it, and experiment with your favorite main dishes.
What is Gochugaru?
Gochugaru is a type of Korean red pepper flakes that are used in traditional cucumber kimchi. Known for its mild to moderate heat level, gochugaru is slightly sweet and smoky. It serves as the foundation of the flavor profile for many dishes in Korean cuisine.
You can either buy gochugaru powder or gochugaru flakes. The powder is used for making homemade gochujang. For making kimchi or kimchi paste, the flakes are preferred.
Gochugaru Flakes vs. Red Chili Flakes
How does gochugaru compare to regular red chili flakes? Gochugaru has more depth of flavor and smokiness, a deeper color, and is slightly less spicy. It also has more of a flaky texture, and incorporates into the salad better than regular red chili flakes.
In a pinch, you can grind up some red chili flakes that you have on hand, and add smoked paprika to taste. But for the full effect, gochugaru will give you the best result!
How to Make Cucumber Kimchi
I took inspiration from someone named Logan and added my own ideas. This recipe is super easy, and it comes together in minutes!
Time needed: 10 minutes
Ready to make cucumber kimchi? Here’s a super simple step-by-step guide.
- Wash and dry your produce
Wash the veggies in cold water. If your green onions are a little old, remove any wilty pieces.
- Cut the ends off the cucumbers
You can compost the scraps to use as fertilizer in your garden.
- Cut the cucumbers lengthwise
- Using a spoon, remove the cucumber seeds
This step is optional. Cucumber seeds contain lectins, which interfere with nutrient absorption and can cause other problems.
- Chop the cucumber into small pieces
Then add the cucumber pieces into a large bowl, or a container that has a lid.
- Chop the green onion into 1-inch pieces
You can also use garlic chives. Now throw ’em in with the cucumbers.
- Mince the garlic
Since this recipe isn’t cooked, really mince that garlic. Even if you’re a garlic lover, the experience is far more enjoyable without encountering large chunks of garlic. Once it’s all minced, add it in!
- Add gochugaru, salt, and a sweetener of your choice
If you are sensitive to spice, start with half of the amount of gochugaru and taste it before adding more. You can always add more, but you can’t take away! You can also use kosher salt, table salt, or coarse sea salt.
- Make a dressing of sesame oil and rice vinegar
Whisk the dressing together and pour over the rest of the ingredients
- Put a lid on your container and give it a shake
Come on now, don’t be shy. Shake it like a salt shaker.
- Refrigerate and enjoy!
Or dive in immediately. If you do have the patience and self control to let it refrigerate and marinate, the flavors really blend together. But it’s delicious either way! Optionally, sprinkle with sesame seeds for garnish.
FAQ’s about Cucumber Kimchi
Yes, just like any perishable food, it can go bad. Store leftover cucumber kimchi in the fridge in an airtight container to make it last longer.
It can last for up to a week, depending on the freshness of ingredients used. But it is best eaten within the first 2-3 days.
Cucumber kimchi is a popular korean side dish. In Korean, it is called oi kimchi, and it is typically served with rice and grilled meats.
The taste can vary based on the recipe used. Most commonly, it is garlicky, spicy, salty, and slightly sweet. Using crisp cucumbers gives a pleasantly crunchy texture.
Yes! Of course, different people will have unique nutritional needs. But in my book, it’s a healthy cucumber salad. The fiber in this side salad feeds good bacteria in your gut! It contains both carbs and fats, but for a more balanced meal, it’s best paired with a source of protein. It is a side dish, after all.
No, it is typically not fermented. It’s called ‘kimchi’ because it uses many of the traditional ingredients, like chili pepper flakes and garlic, and follows a similar preparation method. The fermentation process uses salt to create an environment where lactic acid bacteria thrive. So you’ll want to follow a recipe specific to fermentation to get the right amount of salt.
Some cucumber varieties, especially larger ones, can be more bitter. Try using Persian cucumbers for a milder taste. Cucumber seeds can also contribute to bitterness, so removing them can help reduce both bitterness and lectin content. Lastly, older or overripe cucumbers tend to be more bitter, so be sure to use fresh, firm cucumbers for the best flavor.
Yes, you can! You can substitute gochujang paste, red chili flakes mixed with smoked paprika, cayenne pepper mixed with smoked paprika, or even ancho chili powder in a pinch.
You betcha. All of the ingredients used are safe in pregnancy.
This recipe doesn’t, but many do! If you are missing a little umami flavor, feel free to add a dash into the dressing.
Cucumber kimchi recipe
Cucumber Kimchi
This cucumber kimchi is super easy! Crisp cucumbers are mixed with garlic, gochugaru (chili flakes), and a delicious dressing for a spicy, crunchy side dish that you are sure to love!
Ingredients
- 1 pound of persian cucumbers
- 5 green onion stalks
- 2 cloves of garlic
- 1/2 tsp salt
- 1 Tbsp sugar or sweetener of choice
- 2 Tbsp gochugaru (korean chili flakes)
- 1/4 cup rice vinegar
- 1/4 cup sesame oil
- Sesame seeds for garnish (optional)
Instructions
- Begin by washing and prepping the green onions and cucumbers.
- Trim the ends off the cucumbers and slice them in half lengthwise.
- Remove the seeds (optional), and cut into small half-moons.
- Cut the green onions lengthwise at the stalk, then into one-inch pieces. (This is just to make sure you don't get too much green onion in one bite.)
- Place the sliced cucumbers and green onions into a container that has a lid.
- Finely mince 2 cloves of garlic, and add to the container.
- Add 2 Tbsp of gochugaru, 1 Tbsp of sugar, and 1/2 tsp of salt.
- Make a dressing by combining 1/4 cup of sesame oil and 1/4 cup of rice vinegar.
- Pour the dressing over the rest of the ingredients, place the lid on the container, and shake well.
- Refrigerate and enjoy! Just before serving, add sesame seeds as a garnish.
Notes
Substitutions: If you are out of rice vinegar, you can use apple cider vinegar, but use a little less since it has a stronger flavor.
Fridge life: Since this is a dressed salad, it tastes best fresh. I recommend eating this salad within the first day or two, but it can last in the fridge for up to a week.
Customizations: You know your taste buds better than anyone else, feel free to adjust the seasonings as needed! If you are sensitive to spice, start with half the amount of gochugaru. If you have a sweet tooth, up the sugar.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 163Total Fat 14gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 11gCholesterol 0mgSodium 299mgCarbohydrates 10gFiber 1gSugar 6gProtein 1g
Nutritional information is provided as a courtesy, and may not always be accurate.
I think you’re gonna love this yummy recipe! If you’ve given it a try, let me know how it went for you.