Description
Korean cucumber kimchi dances with tangy, spicy flavors that awaken summer palates. Crisp vegetables and bold seasonings combine into a quick, zesty side dish you’ll crave alongside grilled meats or rice bowls.
Ingredients
Scale
Main Ingredients:
- 4 small cucumbers (Persian or Kirby cucumbers)
- 1 tablespoon (15 milliliters) coarse salt
- 2 teaspoons (10 grams) sugar
Seasoning Ingredients:
- 2 tablespoons (30 milliliters) gochugaru (Korean red chili flakes)
- 1 tablespoon (15 milliliters) fish sauce
- 1 teaspoon (5 milliliters) sesame oil
- 2 teaspoons (10 grams) minced garlic
- 1 teaspoon (5 grams) minced ginger
- 2 green onions, thinly sliced
Garnish Ingredients:
- 1 teaspoon (5 grams) sesame seeds
Instructions
- Meticulously cleanse fresh cucumbers, slicing them into uniform bite-sized segments, creating visually appealing chunks approximately one-inch in length.
- Generously distribute salt and sugar over cucumber pieces, thoroughly massaging the seasonings to ensure complete coverage, then allow the mixture to rest for 25-30 minutes, enabling natural moisture extraction.
- Develop a vibrant seasoning blend by combining fiery gochugaru, umami-rich fish sauce, aromatic sesame oil, minced garlic, freshly grated ginger, finely chopped green onions, and nutty sesame seeds, creating a complex flavor profile.
- Carefully rinse salted cucumber pieces under cool running water, eliminating excess sodium, then thoroughly pat dry using a pristine kitchen towel to remove residual moisture.
- Gently fold seasoning mixture into prepared cucumbers, ensuring each piece receives an even, luxurious coating of the spicy, fragrant marinade.
- For optimal taste development, refrigerate the kimchi for 1-2 hours, allowing flavors to harmonize and intensify, though the dish remains delectable when consumed immediately.
- Serve chilled as a refreshing, zesty side dish that tantalizes the palate with its dynamic blend of textures and bold Korean-inspired seasonings.
Notes
- Choose firm, fresh cucumbers for the crispiest texture and best flavor in your kimchi.
- Adjust salt levels carefully to prevent overly salty or bland cucumber kimchi.
- Experiment with different chili flake amounts to customize the spice level to your preference.
- For a vegetarian version, replace fish sauce with tamari or coconut aminos to maintain umami depth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Snacks, Appetizer
- Method: Blending
- Cuisine: Korean
Nutrition
- Serving Size: 4
- Calories: 25
- Sugar: 1 g
- Sodium: 500 mg
- Fat: 1 g
- Saturated Fat: 0 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg