Description
Korean cucumber kimchi is a tangy and refreshing side dish. It pairs well with rice and grilled meats.
Ingredients
Scale
- 2 medium cucumbers, sliced
- 1 tbsp salt
- 1 tbsp sugar
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 2 tbsp Korean red pepper flakes (gochugaru)
- 1 tbsp fish sauce
- 1 tbsp rice vinegar
- 2 green onions, chopped
Instructions
- Slice the cucumbers and place them in a bowl.
- Sprinkle salt and sugar over the cucumbers. Let them sit for 10 minutes.
- Rinse the cucumbers under cold water and drain well.
- In a separate bowl, mix garlic, ginger, red pepper flakes, fish sauce, and rice vinegar.
- Add the cucumbers and green onions to the mixture. Toss well.
- Let it sit at room temperature for 30 minutes before serving.
Notes
- Store in an airtight container in the fridge for up to 3 days.
- Adjust the amount of red pepper flakes to control the spiciness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No Cook
- Cuisine: Korean
Nutrition
- Serving Size: 1/4 recipe
- Calories: 35
- Sugar: 4g
- Sodium: 400mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0.3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: Korean cucumber kimchi, spicy cucumber side dish, quick kimchi recipe