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.
Cucumber Kimchi Ingredient Checklist
For Vegetables:For Seasoning Elements:For Complementary Ingredients:Kitchen Tools to Pickle Cucumber Kimchi Perfectly
How to Prepare Crisp, Tangy Cucumber Kimchi
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.
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.
Rinse cucumbers to remove salt, then pat dry. Toss cucumbers in the spicy mixture, ensuring every piece gets a delicious coating of flavor.
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
How to Plate and Pair Cucumber Kimchi
Save Your Kimchi for the Week Ahead
FAQs
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.
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.
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.
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
Print
Spicy Cucumber Kimchi Recipe
- Total Time: 45 minutes
- Yield: 5 1x
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.
Ingredients
- 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
Instructions
- Preparation: Meticulously wash and slice cucumbers into uniform bite-sized segments, creating visually appealing one-inch chunks.
- 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.
- 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.
- 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.
- Marination: Thoroughly incorporate seasoning mixture into cucumbers, ensuring each piece receives an even, luxurious coating of the spicy, fragrant marinade.
- Flavor Melding: Refrigerate kimchi for 1-2 hours to allow flavors to harmonize and intensify, though the dish remains delectable when consumed immediately.
- 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
Emily Lawson
Content Creator & Culinary Specialist
Expertise
Education
Oregon Culinary Institute
Diploma in Culinary Arts
Focus: Emphasis on farm-to-table cooking, sustainable practices, and the fusion of global flavors with traditional grilling methods.
Emily Lawson is the content creator at Daves Grill, turning tasty ideas into clear, easy recipes. Based in Portland, she trained at the Oregon Culinary Institute and loves cooking with fresh, seasonal ingredients, especially grilled veggies and global flavors.
Emily mixes food writing with hands-on cooking to bring you recipes that feel fun, not stressful. Her goal is to make every dish simple, flavorful, and worth coming back to. Together, she and Dave serve up real food, one recipe at a time.