If you’ve been searching for a refreshing yet boldly flavored side dish, I cannot recommend this Cucumber Kimchi Recipe enough. It brilliantly combines the crisp, cooling crunch of cucumbers with the spicy, tangy punch of traditional Korean seasonings. Whether you’re new to kimchi or a seasoned fan craving a lighter alternative to the usual cabbage version, this recipe will add an irresistible kick and vibrant color to your meal lineup.
Ingredients You’ll Need
Getting started with this Cucumber Kimchi Recipe is incredibly straightforward. Each ingredient plays a special role, from the fresh cucumbers offering crunch to the spicy and umami-packed chili flakes balancing every bite.
- Persian or English cucumbers: Use Persian cucumbers for their smaller size and crunch, or English cucumbers for a milder, crisp bite.
- Kosher salt: Essential for drawing out moisture and softly curing the cucumbers.
- Chives: These add a subtle oniony freshness without overpowering the dish.
- Shredded carrots: Adds a hint of natural sweetness and bright orange color.
- Yellow onion: Thinly sliced for a gentle aroma and tender texture.
- Garlic: Finely minced to infuse the kimchi with savory warmth.
- Gochugaru (Korean red chili flakes): The star spice that provides a vibrant red hue and smoky heat.
- Fish sauce: Delivers deep umami flavor and a salty kick.
- Rice wine vinegar: Adds brightness and balances the spice.
- Cold water: Used to adjust the stuffing texture to just the right consistency.
How to Make Cucumber Kimchi Recipe
Step 1: Prepare the cucumbers
Begin by cutting each cucumber lengthwise, but stop just short of cutting all the way through—about 1/4 to 1/2 inch from the base—so the sections stay attached. Then carefully flip and cut again lengthwise to create four equal strips that remain connected at the base. This technique allows the cucumbers to open like a blooming flower, perfect for stuffing.
Step 2: Salt the cucumbers
Generously sprinkle kosher salt over and inside the cucumber sections. Place them in a colander so they can drain as the salt draws out excess water, which helps keep the final kimchi delightfully crunchy instead of soggy.
Step 3: Make the spicy stuffing
Combine shredded carrots, thinly sliced onion, minced garlic, Gochugaru flakes, fish sauce, rice wine vinegar, and cold water in a medium bowl. Toss everything together until you get a well-mixed, paste-like stuffing. If it feels a little dry, add a couple more tablespoons of cold water to make sure the flavors meld perfectly.
Step 4: Stuff the cucumbers
Drain the salted cucumbers and gently wipe away any excess salt. Carefully stuff each cucumber with a handful of the spicy mixture, ensuring every crevice is filled with that vibrant kimchi magic. Place the stuffed cucumbers in a large glass or plastic container to prepare for marination.
Step 5: Let the flavors marry
Pour any remaining stuffing over the top of the cucumbers, then cover your container. Enjoy it immediately for a fresh, crunchy kick, or let it sit at room temperature for about two hours, or refrigerate for up to 24 hours to develop deeper, more harmonious flavors.
Step 6: Serve with style
You can serve the cucumbers whole for a stunning presentation or slice them up to use as a side dish or delicious topping. Either way, the burst of spicy, tangy, and refreshing goodness will keep your taste buds dancing.
How to Serve Cucumber Kimchi Recipe
Garnishes
Sprinkle some toasted sesame seeds or chopped fresh cilantro on top for added texture and an earthy crunch. A drizzle of toasted sesame oil can also elevate the aroma and richness.
Side Dishes
Cucumber kimchi pairs beautifully with grilled meats, steamed rice, or a soothing bowl of Korean porridge. It also complements simple dishes like sandwiches or wraps by adding an exciting layer of spice and tang.
Creative Ways to Present
Consider placing the stuffed cucumbers on a colorful platter surrounded by fresh greens, or chop and toss them into a vibrant salad bowl for a fun twist. They also make a refreshing sandwich or taco topping, perfect for bursting with bold flavors in every bite.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cucumber kimchi in an airtight container in your refrigerator. It’s best enjoyed within one week when it’s still crisp and full of lively flavor.
Freezing
Freezing is not recommended for cucumber kimchi since cucumbers have a high water content, and freezing will alter their texture, making them mushy upon thawing.
Reheating
This dish is traditionally enjoyed cold or at room temperature to preserve its crisp crunch, so reheating isn’t necessary or advised.
FAQs
How spicy is this cucumber kimchi recipe?
It has a moderate, pleasant heat thanks to the gochugaru chili flakes, but you can adjust the amount to suit your spice tolerance.
Can I use regular cucumbers instead of Persian or English cucumbers?
Yes, but Persian or English cucumbers are preferred because they have fewer seeds and a crisper texture.
Is this recipe vegan-friendly?
The traditional recipe calls for fish sauce, but you can substitute it with a soy sauce-based alternative to make it vegan.
How long does it take for the flavors to develop?
The flavors start coming together in a couple of hours at room temperature, but letting it rest in the fridge for 24 hours deepens the taste beautifully.
Can I use this cucumber kimchi as a condiment?
Absolutely! It’s fantastic as a condiment on rice bowls, tacos, sandwiches, or even mixed into noodles for an extra pop of flavor.
Final Thoughts
I truly hope you give this Cucumber Kimchi Recipe a try soon. It’s a simple, vibrant, and addictive way to bring new energy and personality to your meals. Every bite bursts with bold spice, fresh crunch, and tangy brightness that will quickly make this kimchi your new favorite go-to side dish.
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Cucumber Kimchi Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 12 servings
- Category: Side Dish
- Method: No-Cook
- Cuisine: Korean
- Diet: Gluten Free
Description
This refreshing Cucumber Kimchi recipe features crunchy Persian cucumbers stuffed with a spicy, tangy, and flavorful Korean-inspired mix of chives, carrots, onions, garlic, and Gochugaru chili flakes. It’s a quick, no-cook kimchi variation perfect as a vibrant side dish or topping to elevate any meal with bold, fermented flavors without the wait for traditional fermentation.
Ingredients
Vegetables
- 12 Persian cucumbers (or 3 English cucumbers)
- 1 cup chives, roughly chopped
- 1/2 cup shredded carrots
- 1/2 medium yellow onion, thinly sliced
- 2 cloves garlic, finely minced
Seasonings & Sauces
- 2 tablespoons kosher salt
- 1/2 cup Gochugaru (Korean red chili flakes)
- 2 tablespoons fish sauce
- 2 tablespoons rice wine vinegar
- 2 tablespoons cold water (more if the sauce is too dry)
Instructions
- Prepare the cucumbers: Cut each cucumber lengthwise, leaving the base intact by about 1/4 to 1/2 inch. Flip and cut again to form 4 equal strips while keeping the base whole, creating segments that stay connected.
- Salt the cucumbers: Sprinkle kosher salt evenly all over and inside the cucumber segments. Place them in a colander to drain excess water while you prepare the stuffing mix. This step ensures crunchiness and draws out moisture.
- Make the stuffing: In a medium bowl, mix shredded carrots, sliced onion, minced garlic, Gochugaru flakes, fish sauce, rice wine vinegar, and cold water. Toss thoroughly until all ingredients are well combined. Add an extra 2 tablespoons of water if the mixture feels too dry for easy stuffing.
- Stuff the cucumbers: Drain the salted cucumbers and gently wipe off any residual salt. Carefully fill each cucumber segment generously with the prepared stuffing, then arrange the stuffed cucumbers in a large glass or plastic container.
- Finish and marinate: Spoon any leftover stuffing over the cucumbers in the container. Cover the container tightly. You may eat the kimchi immediately for a fresh crunch or let it rest at room temperature for 2 hours or in the refrigerator for 24 hours to develop and meld the flavors.
- Serve: Serve the cucumbers whole or slice them into pieces. Use as a flavorful side dish, condiment, or topping to enhance any meal with a tangy, spicy Korean flair.
Notes
- Use Persian cucumbers if possible for their smaller size and thinner skin; English cucumbers can be substituted if unavailable.
- Adjust the amount of Gochugaru to suit your preferred spice level.
- To keep cucumbers crisp, avoid letting them sit salted for more than 30 minutes before rinsing.
- This recipe is a no-cook kimchi and best enjoyed fresh or after a short marinating period.
- Store in an airtight container in the refrigerator for up to 3 days for optimal freshness.
