This quick and easy Cucumber Kimchi is a bright, crunchy side dish that brings bold Korean-inspired flavors to your table in minutes. Using fresh cucumbers, a handful of pantry staples, and simple steps, you’ll end up with a tangy, spicy, and slightly sweet condiment that pairs perfectly with grilled meats, rice bowls, or as a refreshing snack. Below is a clear, user-friendly guide to making this fast cucumber kimchi at home.
Quick Cucumber Kimchi
This quick cucumber kimchi recipe offers an easy introduction to Korean flavors without the lengthy fermentation process of traditional kimchi. It relies on a short marinating time to develop vibrancy and depth, making it a perfect choice when you want a flavorful side dish on the same day.
The recipe works especially well with mini English cucumbers or any thin-skinned cucumber variety. After a brief salting step to pull excess moisture, the cucumber rounds are tossed with a savory, spicy dressing featuring gochugaru (Korean red pepper flakes), a touch of sweet soy, fish sauce for umami, sesame oil, garlic, ginger, and scallions. The result is crunchy, bright, and balanced—spicy, salty, and subtly sweet.
This cucumber kimchi is versatile: serve it beside barbecued meats, alongside simple rice dishes, with cold noodles, or as a palate-cleansing snack between richer bites. It’s a great way to add vegetables and big flavor to weeknight meals.
Why You’ll Love This Dish
- Fast and simple: Ready in about an hour, with most of that time spent resting and chilling.
- Crisp and refreshing: The cucumbers stay crunchy while soaking up a punchy seasoning.
- Highly versatile: Complements grilled proteins, rice bowls, and many Asian-inspired meals.
- Healthy: Low in calories and made mainly from fresh vegetables and simple seasonings.
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Recipe Shopping List
Most of these ingredients are pantry-friendly and easy to find. Purchase good-quality gochugaru and a mild, slightly sweet soy sauce for best results. If you prefer, substitute regular soy with a touch of sugar to mimic the sweetness.
- Mini English cucumbers (or thin-skinned regular cucumbers, deseeded)
- Kosher salt
- Scallion or green onion
- Korean sweet soy sauce (or a mild soy with a pinch of sugar)
- Gochugaru (Korean red pepper flakes)
- Fish sauce
- Sesame oil
- Minced garlic
- Minced ginger
Blackstone Steak Bites
How To Make This Recipe
Follow these straightforward steps to make quick cucumber kimchi. The method focuses on drawing out excess water from the cucumbers, then coating them in a flavorful dressing that will deepen as it chills.
- Salt the cucumbers – Slice the cucumbers into rounds and place them in a large colander. Sprinkle evenly with kosher salt and let them sit for 20–30 minutes to release excess water.
- Rinse and dry – Rinse the cucumbers thoroughly to remove excess salt. Pat them dry with paper towels or let them air-dry until mostly dry.
- Prepare the sauce – Finely chop the scallion, including both white and green parts. In a bowl, combine the scallion with sweet soy sauce, gochugaru, fish sauce, sesame oil, minced garlic, and minced ginger until well mixed.
- Toss and marinate – Add the cucumbers to the seasoning mix and toss to coat. Let the mixture sit at room temperature for 30–60 minutes, stirring occasionally. The cucumbers will release additional liquid and meld with the seasonings.
- Chill and serve – Refrigerate after an hour. Serve chilled or at cool room temperature. Best enjoyed within a few days, though flavors continue to intensify as it sits.
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Recipe FAQ
Yes. Choose firm cucumbers, remove the seeds if they’re large, and slice to a similar thickness so they pickle evenly and stay crisp.
Store in an airtight container in the refrigerator. It’s best within 3–5 days for texture and brightness; flavors will continue to develop and grow stronger over time.
Make some Instant Pot Jasmine Rice!
Serve This With…
- Spicy Beef and Korean Rice Cakes
- Traeger Grilled Beef Bulgogi
- Spicy Grilled Galbi
- Smash Mandu Dumplings
More Asian-Inspired Recipes
- Vietnamese Chicken Thighs
- Smoked Spicy Asian Pork Ribs
- Garlic Chicken and Green Beans
- Grilled Steak Kabobs
- Beef and Broccoli
- Traeger Chicken Teriyaki
- Chicken and Eggplant Stir Fry
- Korean Ground Beef Bowl
- Beef Pancit Bihon
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Quick Cucumber Kimchi
This quick cucumber kimchi is an ideal fast, refreshing side—crunchy, vibrant, and full of flavor. It’s the perfect way to enjoy kimchi-style seasoning without long fermentation times.
10 minutes
1 hour
1 hour 10 minutes
Ingredients
- ½ pound mini English cucumbers
- 1 tablespoon kosher salt
- 1 scallion or green onion, chopped
- 2 teaspoons Korean sweet soy sauce
- 2 teaspoons gochugaru (Korean red pepper flakes)
- 1 teaspoon fish sauce
- ½ teaspoon sesame oil
- ½ teaspoon minced garlic
- ¼ teaspoon minced ginger
Instructions
- Slice cucumbers into rounds and place in a large colander. Sprinkle with kosher salt and let sit 20–30 minutes to draw out excess moisture.
- Rinse cucumbers to remove salt, then pat dry with paper towels or let air-dry briefly until mostly dry.
- Chop scallion (white and green parts). In a bowl, combine scallion with sweet soy sauce, gochugaru, fish sauce, sesame oil, minced garlic, and minced ginger.
- Toss cucumbers with the seasoning mixture and allow to marinate 30–60 minutes, stirring occasionally. The cucumbers will release additional liquid as they sit.
- Refrigerate after an hour. Serve chilled as a side, snack, or condiment. Best enjoyed within a few days.
Nutrition Information:
Yield: 6
Serving Size: 1
Amount Per Serving:
Calories: 16
Unsaturated Fat: 0g
Sodium: 783mg
Carbohydrates: 3g
Sugar: 2g
Protein: 1g
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