Cucumber Kimchi is a quick and refreshing Korean-style condiment made with crisp cucumbers tossed in a spicy, garlicky gocohugaru seasoning. It's full of flavor, lightly tangy, and adds a cool heat to any meal.
I loe keeping a jar of this in the fridge during the warmer months. It's great alongside rice bowls, grilled meats, or even spooned over garlic scrambled eggs. This easy recipe delivers all the punch of traditional kimchi in a fraction of the time.
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Why You'll Love This Recipe
Quick prep: ready in under an hour, no fermentation needed.
Crisp texture: salted cucumbers stay crunchy while soaking up the spicy marinade.
Versatile condiment: works with rice, noodles, sandwiches, or grilled dishes.
Key Ingredients for Spicy Cucumber Kimchi
See the recipe card below for a full list of ingredients and instructions.
- Cucumbers: small, firm cucumbers like Persian or mini cucumbers give the best crunch.
- Gocohugaru: Korean red chili flakes bring color and balanced heat.
- Garlic: adds a bold flavor that complements the spice.
- Fish sauce: traditional ingredient for umami, swap with soy sauce for a vegetarian version.
- Rice vinegar: adds brightness and a little tang.
Ingredient Substitutions
- Fish sauce: use soy sauce or tamari for a vegetarian option.
- Rice vinegar: apple cider vinegar works well in a pinch.
- Cucumbers: English cucumbers can substitute, but slice them thicker for texture.
Variations on Cucumber Kimchi
- Spicy Radish Mix: add thinly sliced daikon radish for extra crunch.
- Sesame Boost: stir in a drizzle of toasted sesame oil before serving.
- Fermented Style: let it sit at room temperature for 1-2 days for a tangier, more traditional flavor.
Tips for the Best Quick Kimchi
- Dry the cucumbers well after salting to keep them crisp.
- Adjust heat by adding more or less gochugaru to taste.
- Chill before serving to allow flavors to meld and develop.
How to Store
Store Cucumber Kimchi in an airtight glass jar in the refrigerator for up to 5 days. This condiment is best served chilled.
Serving Suggestions for Korean Side Dishes
Serve this spicy Cucumber Kimchi with Venison Satay with Peanut Sauc, or these Double Fried Chicken Wings for a balance of heat and comfort. They are also excellent as a topping on air fried hamburgers.
More Recipes You'll Love
If you love easy Korean-inspired dishes, try my Cashew Shrimp Stir Fry, Sweet Chili Cauliflower, Asian Drumsticks, and Bang Bang Shrimp.
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
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📖 Recipe
Cucumber Kimchi
Equipment
- Glass jar
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Ingredients
- 1 pound small cucumbers cut into thick half-moons (about 4 small)
- 1 tablespoon salt
- 2 tablespoons Korean red chili flakes (gochugaru)
- 2 cloves garlic minced
- 1 green onion finely chopped
- 1 tablespoon rice vinegar
- 1 tablespoon fish sauce
- 1 teaspoon sugar (use monkfruit for keto)
- 1 teaspoon sesame seeds optional garnish
Instructions
- Place cucumber slices in a bowl and sprinkle with salt. Toss and let sit for 30 minutes to draw out moisture. Drain and pat dry with a paper towel.
- In a separate bowl, combine gochugaru, garlic, green onion, rice vinegar, fish sauce, and sugar. Mix into a paste.
- Add the cucumbers to the seasoning paste. Gently toss until evenly coated.
- Transfer to a clean jar or container and refrigerate for at least 1 hour before serving. Sprinkle with sesame seeds before serving.
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