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
Scale
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.
