Cucumber Kimchi

The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.

This Cucumber Kimchi recipe is made with crunchy cucumber smothered in a tasty garlic, pepper, and ginger sauce that is so easy to make.

It costs $2.30 to make four servings of this recipe. The cost per serving is $0.57.

For more Asian-inspired side dishes try my Crispy Kimchi Pancakes and my Blistered Shishito Peppers with Lemongrass Relish.

Cucumber Kimchi is a necessary summer vegetable side dish in Korean cuisine. It is a step up from eating cucumber slices in vinegar and water, which is delicious, but not nearly as flavorful as this dish is. The additional seasonings add a little spice and a lot more flavor.

How To Make Cucumber Kimchi

1. First, using a large mixing bowl, make the kimchi sauce by stirring together the minced garlic and ginger, Korean red chili flakes, tamari, sesame oil, vinegar, and kosher salt. 
2. Next, cut the cucumbers and green onions into 3-inch pieces. 
3. Then, toss the cucumbers and green onions in the kimchi sauce.
4. Finally, cover the bowl and let it chill in the fridge for one hour before serving.

Recipe Variations

• You can also add grated carrot and sliced white onion to the kimchi.
• This is a recipe for fresh kimchi, but you can also ferment it. To do so, place the kimchi in a glass container and cover. Let it sit at room temperature for 18 hours, then transfer it to the refrigerator.

Recipe FAQ’s

Tips for making Cucumber Kimchi:

Tip 1: Cut all of the cucumbers the same size. You know how I like uniformity. For this recipe, I cut them into spears. I sliced the green onion to match the same size as the cucumber spears.

Tip 2: Make an out-of-this-world sauce/marinade. First, start making the marinade. While the ingredients are doing their thing, chop the cucumbers and green onion.

Final Tip: Marinated for a minimum of an hour. This is the kind of recipe where the longer it sits, the better it gets.

More Gluten-Free Sides

• Instant Pot Spaghetti Squash
• Creamy Cucumber and Avocado Salad
• Mediterranean Marinated Tomatoes
• Gluten-Free Pasta Salad with Artichoke
• Cacik – Turkish Cucumber Yogurt Sauce
• Roasted Carrot Fries
• Sauteed Brussel Sprouts
• Caprese Salad with Spinach
• Marinated Tomatoes Over Seasoned Greek Yogurt
• Simple Arugula Salad with Parmesan Dressing

Cucumber Kimchi (Oi Kimchi)

Recipe Cost $2.30

Serving Cost $0.57

Course Sides

Prep Time 20 mins

Cook Time 8 hrs 10 mins

Total Time 1 hr 20 mins

Servings 4 people

Recipe Cost $ $2.30

Serving Cost $ $0.57

Cook ModePrevent your screen from going dark

This Cucumber Kimchi recipe is made with crunchy cucumber smothered in tasty garlic, pepper, and ginger sauce that is so easy to make.

Print Recipe

Pin Recipe

Share Recipe

Ingredients

 

1x2x3x

US CustomaryMetric

• ▢ 1 English cucumber cut into 3-inch spears
• ▢ 3 green onions cut into the same size as the cucumber spears (3 inches)

FOR THE KIMCHI SAUCE:

• ▢ 1 clove garlic minced
• ▢ 2 tsp minced ginger
• ▢ 2 tsp Korean red pepper flakes (also known as Gochugaru)
• ▢ 1 tbsp tamari coconut aminos, or soy sauce
• ▢ 3 dashes of sesame oil
• ▢ 6 tbsp white distilled vinegar
• ▢ ½ tsp kosher salt not iodized

Instructions

MAKE THE KIMCHI SAUCE:

• Add the minced garlic, minced ginger, Korean red chili flakes, tamari or soy sauce, sesame oil, vinegar, and kosher salt to a large mixing bowl.
• Mix until all of the ingredients are well incorporated.

CUT VEGETABLES:

• Cut the cucumbers into 3-inch spears. 
• Cut the green onions into 3-inch pieces.

COMBINE:

• Add the cucumbers and green onions to the kimchi sauce.
• Gently toss to combine for about a minute.

CHILL AND SERVE:

• Cover the kimchi with plastic wrap or place it in an air-tight container and refrigerate for an hour before serving.
• Serve and enjoy.

Notes

Can I ferment this recipe like regular kimchi? Yes! Place the kimchi in a glass container and cover. Let it sit at room temperature for 18 hours, then transfer it to the refrigerator. 

How long does cucumber kimchi last? Enjoy within 5-7 days. 

 

Equipment

Mixing bowl

Cutting board

Chef’s knife

mixing spoon

Measuring spoons

Nutrition

Serving: 0.25cupCalories: 39kcalCarbohydrates: 7gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 312mgPotassium: 186mgFiber: 1gSugar: 4gVitamin A: 466IUVitamin C: 4mgCalcium: 28mgIron: 1mg

Did you make this recipe?

Make sure to tag @PoshPlateRecipes on Instagram for more!

Print Recipe Pin Recipe Share on Facebook