V for Veggy

Home / All Recipes / Korean / Korean Cucumber Kimchi

Korean Cucumber Kimchi

A quick 15 minutes Korean spicy cucumber kimchi with garlic and scallions. Chill for an hour before serving. It goes great with grilled or roasted Korean dishes.

Ingredients for Korean cucumber kimchi: cucumber, garlic, scallion, gochugaru, sugar, salt, rice vinegar, and sesame oil.

Ingredients for Korean cucumber kimchi: cucumber, garlic, scallion, gochugaru, sugar, salt, rice vinegar, and sesame oil.

The first Korean kimchi most people encounter and try is probably napa cabbage kimchi. Making homemade napa cabbage kimchi is quite a project, with ingredients that can be difficult to find outside of a well-stocked Korean grocery store, and it takes days if not weeks to mature. So most of the time, I make cucumber kimchi instead.

Korean cucumber kimchi, on the other hand, is the very opposite of napa cabbage kimchi. It is so quick to put together, requires paired-down Asian pantry ingredients, and can be enjoyed in the next hour after the kimchi is prepared.

(Top) Place diced cucumber, minced garlic, and thinly sliced scallions in a mixing bowl. (Bottom) Add in gochugaru, sugar, salt, rice vinegar, and sesame oil.

(Top) Place diced cucumber, minced garlic, and thinly sliced scallions in a mixing bowl. (Bottom) Add in gochugaru, sugar, salt, rice vinegar, and sesame oil.

Ingredients for Korean cucumber kimchi

This kimchi recipe needs cucumber, garlic, scallion, gochugaru (Korean chili powder), sugar, salt, rice vinegar, and sesame oil.

I use the most common cucumber you can find in any supermarket in the United States. You can also use English cucumbers to make the kimchi.

There are two versions of gochugaru (Korean chili powder), the coarse powder and the fine powder. I am using fine powder gochugaru, but you can use coarse variety. In a pinch, you can even use regular chili flakes.

For the rice vinegar, I use plain unseasoned rice vinegar. Feel free to use seasoned rice vinegar, or even apple cider vinegar in place of unseasoned rice vinegar.

Stir until everything is evenly mixed.

Stir until everything is evenly mixed.

Step-by-step for homemade cucumber kimchi

Peel and dice cucumbers, mince garlic cloves, and thinly slice scallions diagonally.

Place diced cucumber, minced garlic, and thinly sliced scallions in a mixing bowl.

Add in gochugaru, sugar, salt, rice vinegar, and sesame oil. Stir until everything is evenly mixed.

Chill in the fridge for at least one hour before serving.

Chill the cucumber kimchi in the fridge for at least one hour before serving.

Chill the cucumber kimchi in the fridge for at least one hour before serving.

What to serve with cucumber kimchi

This kimchi is especially good with Korean grilled or roasted dishes. If you are carnivores, you may want to try cooking Korean oven roasted pork belly, bulgogi, or spicy grilled Korean chicken at home.

A quick 15 minutes Korean cucumber kimchi.

A quick 15 minutes Korean cucumber kimchi.

Korean Cucumber Kimchi

5.0 from 5 reviews

Author: Anita Jacobson

Courses:

Cuisine:

Ingredients:

Diets:

Prep Time: 15 mins

Total Time: 15 mins

Serves: 4

Print Recipe

Ingredients

  • 2 medium-sized cucumber, peeled and diced
  • 2 cloves garlic, minced
  • 2 scallions, thinly sliced diagonally
  • 2 teaspoon gochugaru (Korean chili powder)
  • 2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1 teaspoon rice vinegar
  • 1 teaspoon sesame oil

Instructions

  1. Place diced cucumber, minced garlic, and thinly sliced scallions in a mixing bowl.
  2. Add in gochugaru, sugar, salt, rice vinegar, and sesame oil.
  3. Stir until everything is evenly mixed.
  4. Chill in the fridge for at least one hour before serving.

Comments

  • Alisa Infanti Alisa Infanti says:

    I have never tried kimchi because I am really turned off by the whole fermenting thing. But I like the idea of this recipe. Similar flavours and no fermentation needed.

  • Cindy Cindy says:

    Since being at home, the kids have gotten more involved in the kitchen. Today we made this and it was delish! The kids and the adults loved it!! The kids had picked it out for their dad knowing he likes Kimchi, but they tried it and liked it too!

  • Natalie Natalie says:

    What an interesting recipe. Love the flavors and ingredients. I will definitely save this recipe and give it a try.

  • Elizabeth Elizabeth says:

    Whoa this sounds amazing! I never realized kimchi could be so easy to make at home. :D

  • Noelle Noelle says:

    This was so simple to make!! I love the flavors in it and it was a hit with my family, thanks for the great recipe :)

Leave a comment

Your email address will not be published. Required fields are marked *

Rate this recipe: