Cucumber Kimchi: Easy & Delicious Korean Side Dish

Name: Cucumber Kimchi
Prep time: 10 min
Total time: 40 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 6-7 Fresh Cucumbers; 1.5 tablespoons Sea Salt; 3 to 4 stalks Green Onions, sliced; 1 to 2 Garlic cloves, grated; 1/2-inch Ginger, grated; 1 tablespoon Soy Sauce; 2-3 tablespoons Gochugaru (Korean Red Pepper Flakes); 2 teaspoons Sugar; 1 tablespoon Toasted Sesame Seeds; 1 tablespoon Toasted Sesame Oil

Introduction

Cucumber Kimchi is a simple and quick alternative to traditional Korean kimchi, featuring fresh cucumbers as the main ingredient. This variation stands out for its ease of preparation and shorter process compared to the classic cabbage version. While it can be enjoyed immediately after mixing, it also has the option to ferment for a day or two to develop a deeper, tangier flavor. The result is a refreshing, mildly spicy dish that complements a wide range of meals.

The process begins with salting cucumber slices to draw out moisture, a step that enhances their ability to absorb seasonings. After rinsing and draining the cucumbers, they are mixed with a flavorful combination of grated garlic, ginger, soy sauce, gochugaru, sesame oil, and a handful of other aromatics. This mixture creates a bold and balanced seasoning that elevates the fresh, crisp texture of the cucumbers.

This versatile dish can be served immediately for a lighter, fresher taste or fermented at room temperature for up to two days for a more complex flavor profile. It pairs beautifully with rice, noodles, or grilled dishes, offering a spicy and tangy contrast to richer flavors. Its adaptability makes it suitable as a side dish or even as a topping for sandwiches or wraps.

With no special equipment or lengthy fermentation required, cucumber kimchi is an approachable recipe for beginners and an excellent introduction to Korean flavors. The recipe is also flexible—adjusting the spice level, substituting gluten-free soy sauce, or tweaking the seasonings to personal taste makes it easy to adapt to various dietary needs.

Although cucumber kimchi is particularly refreshing during warmer months, its bright and bold flavors can bring a welcome variety to meals throughout the year. Whether you’re exploring Korean cuisine or looking for a quick and flavorful side dish, this recipe offers an easy way to add something unique to your table.

Recipe Video

Ingredients

6-7 Fresh Cucumbers
1.5 tablespoons Sea Salt
3 to 4 stalks Green Onions, sliced
1 to 2 Garlic cloves , grated
1/2-inch Ginger, grated
1 tablespoon Soy Sauce, or use Tamari Sauce to make it Gluten-Free
2-3 tablespoons Gochugaru (Korean Red Pepper Flakes)
2 teaspoons Sugar
1 tablespoon Toasted Sesame Seeds
1 tablespoon Toasted Sesame Oil

Instructions

Prepare Cucumbers: Cut 6-7 cucumbers into quarters lengthwise, then chop them into smaller pieces. Sprinkle with 1.5 tablespoons of sea salt and let sit for 30 minutes.
Rinse, Drain, and Squeeze: Rinse the cucumbers well to remove excess salt and drain them thoroughly. Gently squeeze to remove any remaining water, then transfer them to a large mixing bowl.
Add Seasonings: In the bowl, add 1 to 2 grated garlic cloves, 1/2-inch grated ginger, 1 tablespoon soy sauce, 2-3 tablespoons gochugaru, 2 teaspoons sugar, 3 to 4 sliced green onions, 1 tablespoon toasted sesame oil, and 1 tablespoon toasted sesame seeds.
Mix Well: Toss everything together until the cucumbers are evenly coated with the seasonings.
Refrigerate or Ferment: Refrigerate for a few hours to chill, or let it sit at room temperature for 1-2 days if you’d like a more fermented flavor.

Recipe Notes

Soy Sauce Substitution: To make this recipe gluten-free, use tamari or a gluten-free soy sauce.
Fermentation Time: For a more intense, tangy flavor, allow the cucumbers to ferment at room temperature for 1-2 days. Refrigeration will slow down fermentation and yield a milder taste.
Salt Balance: Be sure to rinse the cucumbers thoroughly after salting to prevent an overly salty dish.
Adjusting Spice Levels: Modify the amount of gochugaru to suit your preferred spice level.
Cucumber Type: Use firm, fresh cucumbers like Persian, Kirby, or English cucumbers for the best crunch and flavor. Avoid using cucumbers with thick or waxy skins.
Serving Suggestions: This cucumber kimchi pairs wonderfully with steamed rice, vegan BBQ, or as a spicy topping for sandwiches and tacos.
Storage Tip: Store the kimchi in a glass or non-reactive container to prevent the acidic brine from reacting with metal.