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–+ servings

Cucumber Kimchi

A refreshing and spicy Korean side dish made with cucumbers, garlic, and chili pepper.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Korean
Calories: 50
Ingredients Method Nutrition Notes

Ingredients
  

Cucumber Base
  • 4 cups Cucumbers Sliced into thin rounds
  • 1 tablespoon Salt For brining
Kimchi Paste
  • 3 tablespoons Korean Red Pepper Flakes Adjust to taste
  • 2 cloves Garlic Minced
  • 1 inch Ginger Grated
  • 1 tablespoon Sugar Optional, to balance flavors
  • 2 tablespoons Fish Sauce Or soy sauce for a vegetarian option
  • 1 tablespoon Sesame Oil For flavor
  • 2 scallions Green Onions Chopped

Method
 

Prepare Cucumbers
  1. Slice cucumbers into thin rounds and place in a mixing bowl.
  2. Sprinkle salt over cucumbers and mix well. Let sit for 15 minutes to draw out moisture.
Make Kimchi Paste
  1. In a separate bowl, combine Korean red pepper flakes, minced garlic, grated ginger, sugar, fish sauce, and sesame oil. Mix until well combined.
Combine and Store
  1. After 15 minutes, rinse cucumbers under cold water and drain well.
  2. Add the kimchi paste to the cucumbers and mix until evenly coated.
  3. Fold in chopped green onions.
  4. Transfer to a jar and seal. Let sit at room temperature for 1-2 hours before refrigerating.

Nutrition

Serving: 1servingCalories: 50kcalCarbohydrates: 10gProtein: 1gFat: 2gSodium: 600mgPotassium: 200mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 30mgIron: 0.5mg

Notes

Cucumber kimchi can be stored in the refrigerator for up to a week. The flavors will develop over time.

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