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.
Ingredients and Estimated Cost:
- 1 English cucumber – $1.50
- 3 green onions – $0.30
- 1 clove of garlic – $0.05
- 2 teaspoons ginger – $0.22
- 2 teaspoons Korean red pepper flakes (also known as Gochugaru) – $0.08
- 1 Tablespoon tamari coconut aminos – $0.04
- 3 dashes of sesame oil – $0.03
- 6 Tablespoons white distilled vinegar – $0.07
- ½ teaspoon kosher salt – $0.01
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.
How To Make Cucumber Kimchi
- 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.
- Next, cut the cucumbers and green onions into 3-inch pieces.
- Then, toss the cucumbers and green onions in the kimchi sauce.
- Finally, cover the bowl and let it chill in the fridge for one hour before serving.
- 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.
Serve: Serve chilled.
Store: Store in an airtight container in the refrigerator and enjoy within 5-7 days.
Freeze: This recipe does not freeze and defrost well, so I do not recommend freezing it.
Fresh cucumber kimchi is crunchy, gingery, garlicky, sour, and spicy from the Korean red pepper flakes—also known as Gochugaru.
Yes! This Kimchi Cucumber dish is only 39 calories per serving. In addition, it is a gluten-free, vegetarian dish that offers a healthy side dish that goes well with almost any entree.
Cucumber Kimchi is made using crunchy cucumbers, green onions, garlic, ginger, red pepper flakes, tamari, sesame oil, vinegar, and salt.
Cucumber Kimchi will store well in the fridge if stored in an airtight container. However, the longer it stays in the refrigerator, the less crunchy the cucumbers will become. It is best to eat it within 5-7 days.
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
- 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
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 the cucumbers into 3-inch spears.
- Cut the green onions into 3-inch pieces.
- 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.
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Comments & Reviews
I really love this version! Mom really loved this too
Kali Alexandria says
This recipe is SO tasty! My family and I enjoy this!
Matej @ CookWeWill.Com says
Very nice idea! I’m growing some cucumbers in my garden, some are almost ripe, so now I know what to do with them 🙂 Will let you know how it went 🙂
I love the strong kimchi with mild juicy cucumbers!
Shadi Hasanzadenemati says
I Made for a gathering and it was a hit, everyone loved it! Will definitely make it again!