Quick & Easy Cucumber Kimchi is crunchy fun of flavor and just a bit spicy (turn up the heat if you dare). This is absolutely one of my favorite ways to enjoy Cucumbers. This is a great main entree or side salad. It is perfect for a light lunch with a small bowl of fresh rice. I love to sit and chat while snacking over a shared salad and this one adds some heat to the conversation.
Watch the video and follow the instructions below to be on your way to a nice salad that is great on any occasion. Like and share this or any of the recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications.
1 carrot peeled & julienne
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Quick & Easy Cucumber Kimchi (10 minutes)
- 8 cucumber Persian
- 2 tsp salt
- 1 carrot peeled & julienne
- ½ onion thinly sliced
- 2 garlic cloves minced
- ½ cup rice vinegar +/- adjust to your liking
- 1 tbsp sesame oil
- 2 tbsp ground gochugaru (Korean flakes) +/- adjust to your liking
- 2 tsp fish sauce +/- adjust to your liking
- 2 tsp granulated sugar +/- adjust to your liking
- Rinse, clean, and chop the cucumbers into ½" thick. Place in a bowl. Add salt and mix. Let rest for 10 minutes (to help draw out / release excess water).
- After the 10 minutes are up, rinse the cucumbers with water. Then firmly squeeze the cucumbers to remove any excess liquid. Then place them in a clean bowl.
- Add the rest of the ingredients to the bowl of crushed cucumbers and mix thoroughly. Let sit for at least 10 minutes before eating. Place leftovers in a air tight jar and keep in the refrigerator.