Quick Cucumber Kimchi (Cucumber Salad)

Make refreshing spicy cucumber kimchi in less than 30 mins! This Korean side dish is delicious and perfect to pair with grilled meats and vegetables.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Place a cucumber between two chopsticks. This is necessary because you don't want to cut the cucumber all the way through.

Step 2

Slice the top half of the cucumber at a 45 degree angle.

Step 3

Flip the cucumber and slice it straight on.

Step 4

Now, you've made an accordian cucumber!

Step 5

Place the cucumbers in a mixing bowl and sprinkle them with salt. Toss well to coat the cucumbers evenly with salt. Let them sit for 20-30 minutes to allow for the salt to draw out excess moisture from the cucumbers.

Step 6

After 20-30 minutes, rinse and drain the cucumbers to get rid of the excess salt.

Step 7

Pat them dry.

Step 8

Add the cucumbers to a mixing bowl and add in the thinly sliced onions, minced garlic, gochugaru, sugar, sesame seeds, soy sauce, vinegar, sesame oil and gochujang.

Step 9

Toss everything together until the cucumbers are well coated with the dressing. Feel free to adjust the seasoning and spice levels according to your taste preferences.

Step 10

You can serve these right away or let them marinate for 10-15 minutes in the fridge before serving to allow the flavors to develop.

Step 11

If you want to ferment the cucumbers, you can ferment them in the fridge for 3-4 days.

Step 12

Serve chilled and enjoy!