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Quick Cucumber Kimchi (20 Minutes!)

A refreshing, spicy Korean cucumber kimchi that’s ready in just 20 minutes — crisp, garlicky, and full of flavor.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 side servings
Course: Condiment, Side Dish
Cuisine: Asian, Korean
Calories: 60
Ingredients Equipment Method Notes

Ingredients
  

Cucumber Kimchi Ingredients
  • 4 small Persian cucumbers (or 2 English cucumbers)
  • 1.5 tsp salt
  • 1 tbsp gochugaru (Korean red chili flakes)
  • 2 tsp sugar
  • 2 tsp rice vinegar
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 2 cloves garlic, minced
  • 2 green onions, thinly sliced
  • 1 tsp sesame seeds (plus extra for garnish)

Equipment

  • Mixing bowls
  • Strainer
  • Wooden spoon
  • Airtight jar or container

Method
 

  1. Slice cucumbers and sprinkle with salt. Let sit for 10 minutes.
  2. Drain and gently squeeze excess liquid from cucumbers.
  3. In a bowl, mix gochugaru, sugar, vinegar, soy sauce, sesame oil, garlic, and green onions.
  4. Add cucumbers to sauce and toss to coat.
  5. Let rest for 10 minutes, sprinkle sesame seeds, and serve.

Notes

For a deeper flavor, chill for a few hours before serving. Adjust spice level to taste.