Zesty Korean-Style Spicy Cucumber Kimchi Recipe for Beginners

Cool cucumbers meet fiery korean spicy kimchi in this vibrant, zesty side dish that bursts with flavor.

Fermentation turns ordinary vegetables into a tangy, addictive delicacy that awakens every taste bud.

Crunchy cucumber pickles dance with red pepper flakes, creating a bold harmony of textures and heat.

Each bite delivers a punch of traditional korean preservation techniques mixed with fresh ingredients.

The recipe brings together simple components that blend into an extraordinary condiment.

Prepare to transform your meals with this easy-to-make, mouthwatering kimchi that adds excitement to any plate.

You won’t be able to resist making this again and again.

How to Prepare Crisp, Tangy Cucumber Kimchi

• Prep Cucumber

Wash cucumbers and slice into fun bite-sized chunks. Sprinkle with salt and sugar, then let them hang out for 30 minutes to release extra moisture.

• Create Flavor Explosion

Whip up a zesty blend of gochugaru, fish sauce, sesame oil, minced garlic, ginger, chopped green onions, and sesame seeds. Mix these ingredients to create a spicy, vibrant seasoning.

• Combine and Coat

Rinse cucumbers to remove salt, then pat dry. Toss cucumbers in the spicy mixture, ensuring every piece gets a delicious coating of flavor.

• Chill and Enjoy

Refrigerate for 1-2 hours to let the flavors mingle and dance. The longer it sits, the more intense the taste becomes. Serve and savor your homemade cucumber kimchi!

Tips for Better Fermented Flavor in Kimchi

• Adjust the amount of gochugaru chili flakes to match your heat tolerance, from mild to fiery hot.
• Allow the cucumber kimchi to rest in the refrigerator for 1-2 hours to enhance flavor depth and develop a more complex taste profile.
• Replace fish sauce with soy sauce or tamari to create a completely plant-based version of the dish.
• Store cucumber kimchi in an airtight container in the refrigerator for up to 5 days, noting that the texture will become softer over time.
• Enjoy as a side dish, mix into salads, use as a condiment for grilled meats, or incorporate into sandwiches and wraps for an extra kick of flavor.

How to Plate and Pair Cucumber Kimchi

• Flavor Fusion Feast: Pair this vibrant cucumber kimchi with steamed white rice for a classic Korean-style meal that bursts with tangy, spicy goodness.
• Cool Companion Plate: Serve alongside grilled meats like bulgogi or kalbi to balance the rich, charred flavors with the kimchi's refreshing crunch.
• Appetizer Adventure: Use as a zesty topping for tacos, sandwiches, or grain bowls to add a kick of Korean-inspired excitement to everyday dishes.
• Picnic Perfect Sidekick: Pack in small containers for quick lunches or outdoor gatherings, providing a cool, spicy punch that elevates simple meals.

Save Your Kimchi for the Week Ahead

• Store cucumber kimchi in an airtight glass container to maintain crisp texture and vibrant flavors. Glass prevents odor absorption and keeps ingredients fresh for 5-7 days.
• Allow kimchi to rest in refrigerator for 1-2 hours before serving, enabling spices to meld and develop deeper, more complex taste profiles.
• Keep cucumber kimchi consistently chilled between 34-40°F to prevent bacterial growth and maintain optimal texture. Use clean utensils when serving to extend storage life.
• Remove cucumber kimchi from refrigerator 10-15 minutes before serving to allow subtle temperature adjustment, which helps release full range of aromatic spices and enhance overall eating experience.

FAQs

• What is gochugaru and can I substitute it?

Gochugaru is Korean red chili pepper flakes with a slightly sweet, smoky flavor. You can substitute with red pepper flakes, but the taste will be different and less authentic.

• Is cucumber kimchi vegetarian?

Traditional cucumber kimchi uses fish sauce, which is not vegetarian. However, you can replace fish sauce with soy sauce or tamari to make it vegetarian-friendly.

• How long will cucumber kimchi stay fresh?

Cucumber kimchi is best consumed within 3-4 days when stored in an airtight container in the refrigerator. After that, it may become too soft and lose its crisp texture.

• Can I make cucumber kimchi less spicy?

Yes, simply reduce the amount of gochugaru or red pepper flakes to lower the heat level. You can start with half the recommended amount and adjust to your spice tolerance.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Calories: 25 kcal

Servings: 4

Cucumber Kimchi Ingredient Checklist

• Cucumber: Crisp base that absorbs spicy flavors, choose firm and dark green cucumbers without blemishes, seedless or Persian cucumbers work best for a tender texture.

• Gochugaru, Fish Sauce, Sesame Oil: Powerful flavor boosters creating authentic Korean taste, select Korean red pepper flakes for genuine heat, use high-quality fish sauce for depth.
• Garlic, Ginger: Aromatic foundations adding sharp and warming notes, choose fresh ginger root and firm garlic cloves with no sprouting.

• Green Onions, Sesame Seeds: Provide textural contrast and nutty finish, select bright green onions with fresh white bases, use toasted sesame seeds for enhanced flavor.
• Salt, Sugar: Help draw moisture and balance flavors, use fine sea salt and granulated sugar for even distribution.

Kitchen Tools to Pickle Cucumber Kimchi Perfectly

• Cutting board: sturdy surface for chopping cucumbers and herbs.
• Sharp knife: essential for precise cutting of vegetables.
• Large mixing bowl: spacious container for salting and seasoning cucumbers.
• Small mixing bowl: perfect for creating seasoning paste.
• Clean kitchen towel: useful for patting cucumbers dry.
• Measuring spoons: helps accurately measure salt, sugar, and seasonings.
• Colander or strainer: handy for rinsing salted cucumbers.

Spicy Cucumber Kimchi Recipe

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• Total Time: 45 minutes
• Yield: 5 1x

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Description

Korean cucumber kimchi delivers a zesty punch of fermented goodness. Crisp vegetables and tangy seasonings create a refreshing side dish that will awaken your palate.

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Ingredients

Scale 1x2x3x

• 4 small cucumbers (Persian or Kirby cucumbers)
• 1 tbsp (15 mL) coarse salt
• 2 tsp (10 g) sugar
• 2 tbsps (30 mL) gochugaru (Korean red chili flakes)
• 1 tbsp (15 mL) fish sauce
• 1 tsp (5 mL) sesame oil
• 2 tsp (10 g) minced garlic
• 1 tsp (5 g) minced ginger
• 2 green onions, thinly sliced
• 1 tsp (5 g) sesame seeds

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Instructions

1. Preparation: Meticulously wash and slice cucumbers into uniform bite-sized segments, creating visually appealing one-inch chunks.
2. Salt Treatment: Generously coat cucumber pieces with salt and sugar, massaging thoroughly to extract moisture, then rest for 25-30 minutes to release natural liquids.
3. Flavor Composition: Create a vibrant seasoning blend combining gochugaru, fish sauce, sesame oil, garlic, ginger, green onions, and sesame seeds to develop a complex flavor profile.
4. Cleansing and Drying: Rinse cucumber pieces under cool water to remove excess salt, then carefully pat dry with a clean kitchen towel to eliminate residual moisture.
5. Marination: Thoroughly incorporate seasoning mixture into cucumbers, ensuring each piece receives an even, luxurious coating of the spicy, fragrant marinade.
6. Flavor Melding: Refrigerate kimchi for 1-2 hours to allow flavors to harmonize and intensify, though the dish remains delectable when consumed immediately.
7. Serving: Present chilled as a refreshing, zesty side dish that showcases a dynamic blend of textures and bold Korean-inspired seasonings.

Notes

• Cucumber Selection: Choose firm, crisp cucumbers without soft spots or yellowing for the best texture and flavor.
• Salt Precision: Avoid over-salting; use just enough to draw out moisture without making the kimchi excessively salty.
• Temperature Control: Refrigerate immediately after seasoning to maintain crispness and prevent bacterial growth.
• Vegetarian Adaptation: Replace fish sauce with soy sauce or liquid aminos for a plant-based version without compromising umami depth.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Snacks, Appetizer
• Method: Blending
• Cuisine: Korean

Nutrition

• Serving Size: 5
• Calories: 25
• Sugar: 2 g
• Sodium: 350 mg
• Fat: 1 g
• Saturated Fat: 0 g
• Unsaturated Fat: 0 g
• Trans Fat: 0 g
• Carbohydrates: 5 g
• Fiber: 1 g
• Protein: 1 g
• Cholesterol: 0 mg