Korean Cucumber Kimchi is a spicy, flavorful addition to any rice bowl. This is quick version can be ready to eat in just 30 minutes.
Course Side Dish Recipes
Cuisine Korean
Keyword cucumber, kimchi, korean food, korean recipe
Prep Time 5 minutesminutes
Additional Time 20 minutesminutes
Total Time 25 minutesminutes
Calories 74kcal
Author Robin Donovan
Ingredients
4small cucumberspreferably Korean or Japanese, thinly sliced
2small carrotsthinly sliced
1/2onionthinly sliced
2 1/2teaspoonssalt
3tablespoonsgochugarucrushed Korean red chili pepper
3tablespoonsrice vinegar
3tablespoonssoy sauce
1tablespoonsesame oil
2 1/2tablespoonssugar
2garlic clovesminced
Sesame seedsoptional, for garnish
Instructions
Toss the cucumbers, carrots, and onion together in a large mixing bowl. Sprinkle the salt over the vegetables and toss to mix well. Let stand for about 20 minutes.
In the meantime, in a small bowl stir together the gochugaru, vinegar, soy sauce, sesame oil, sugar, and garlic until thoroughly combined.
After the vegetables have finished soaking in the salt, drain off the excess water that has collected in the bottom of the bowl. Rinse the vegetables thoroughly in cold water, drain again, and then pat dry with paper towels or a clean dishtowel. Return the vegetables to the mixing bowl.
Add the sauce mixture to the vegetables and toss until the vegetables are well coated.
The dish can be served immediately, or you can let it ferment at room temperature overnight.
Garnish the dish with sesame seeds if desired just before serving.