Quick Cucumber Kimchi

A spicy, crunchy side dish you can whip up in just under 10 minutes. It's the easiest kimchi recipe with no fermentation needed!

By @brendan_pang

Original recipe source

Cook time: 10 minutes

Servings: 4

Ingredients

• 2 tbsp rice vinegar
• 2 tbsp gochugaru
• 1 tbsp caster sugar
• 1 tbsp fish sauce
• 1 clove garlic finely minced
• 0.5 tbsp toasted sesame oil
• 0.5 tbsp toasted sesame seeds
• 1 cucumber or 3 - 4 small cucumbers
• 1 tsp salt
• 15 g garlic chives
• 0.5 medium carrot julienned, optional

Instructions

1. Mix the marinade ingredients: rice vinegar, gochugaru, sugar, fish sauce, garlic, sesame oil, and sesame seeds in a bowl.
2. Slice the cucumber into small, bite-sized pieces, discarding the ends.
3. Place the cucumber slices in a bowl, sprinkle with salt, and toss well to coat evenly.
4. Let the salted cucumbers rest for 10-15 minutes until softened and liquid has pooled at the bottom of the bowl.
5. Rinse the cucumbers under cold water a couple of times to remove excess salt. Drain them thoroughly.
6. Add the cucumbers to a mixing bowl with garlic chives and julienned carrots.
7. Pour the prepared marinade over the cucumber mixture and toss until everything is evenly coated.