Cucumber Kimchi is a perfect recipe for summer when the Jersey kirby cucumbers are bumpin. The one hard-to-find ingredient is gochujang aka fermented chile paste. I find it at the Hammonton Shoprite in the Asian food aisle. The brand is called Mother in Law’s Gochujang. There is a wide variety of brands available online as well.
Traditionally, kimchi is often made with cabbage and it often ferments for days. But this Cucumber Kimchi recipe is a quicker situation. And I pop it in the refrigerator after leaving it out for just an hour or two. It’s very refreshing. We served it with Korean Chicken Bowls.
I hope you enjoy this recipe.
Cucumber Kimchi
Course: Sides, VegetablesCuisine: KoreanDifficulty: Easy4
servings45
minutes2-24
hoursIngredients
4 small cucumbers or one English cucumber, washed and chopped into half-moon bite-sized pieces
2 tsp. salt
2 Tbsp. gochujang (fermented chile paste)
3 cloves garlic, minced
1 tsp. fresh ginger, minced
2 scallions, chopped
1 Tbsp. fish sauce
1 tsp. sugar
1 Tbsp. rice wine vinegar
1 tsp. toasted sesame seeds (to toast, place sesame seeds in dry pan over medium heat until lightly golden and fragrant)
Directions
- Place cucumbers in a large bowl. Sprinkle the cucumbers with 2 tsp. salt. Toss with hands to make sure all cucumbers are coated in the salt. Set aside for 30 minutes.
- After 30 minutes, place cucumbers in a colander and rinse under cold water. Drain well. Dry for five minutes on a tea towel.
- In a medium bowl, combine gochujang, garlic, ginger, fish sauce, sugar and 1 Tbsp. rice wine vinegar. Stir together until well combined.
- Place cucumbers in the bowl with the sauce mixture. Toss with a spoon until well combined. Stir in scallions and toasted sesame seeds. Cover and let it sit at room temperature for an hour or two. Then refrigerate. I usually make this a day ahead for the flavors to develop.
- Serve cold or room temperature.
