This quick cucumber kimchi is a fast and refreshing side dish you can whip up in just 20 minutes. It’s crisp, tangy, a little sweet, and packed with savory, garlicky, and spicy flavors — perfect for everyday meals or a late-night snack with rice. No fermentation needed!
Whether you’re serving it alongside Korean tuna rice bowls, Korean fried chicken, or just need something to balance out a rich dish like karaage, this quick kimchi hits all the right notes.
🥒 Why You’ll Love It
- ✅ Ready in just 20 minutes
- ✅ No fermentation required
- ✅ Crisp, fresh, and packed with flavor
- ✅ Great with rice, noodles, or grilled meats
- ✅ Customizable — mild or spicy!
🛒 Ingredients & Substitutions
(See recipe card below for quantities.)
- English cucumber: Thin-skinned and crunchy — perfect for quick pickling. Persian or mini cucumbers also work well. Avoid regular cucumbers with thick, bitter skins.
- Salt: Helps draw out excess moisture, giving cucumbers that irresistible crunch.
- Rice vinegar: Adds a bright, tangy flavor. You can also use apple cider vinegar or white vinegar in a pinch.
- Gochugaru (Korean chili flakes): Coarse flakes give a vibrant red color and mild heat. Adjust to taste.
- Sugar: Balances the tanginess and spice with a subtle sweetness.
- Fish sauce: Adds a deep umami kick. Swap with soy sauce for a vegetarian version, or use saeujeot (Korean salted shrimp) for extra depth.
- Garlic: Freshly grated for bold flavor.
- Sesame oil & sesame seeds (optional): Nutty, aromatic finishing touches.
- Carrot & Asian chives (optional): Add crunch, color, and a fresh herbal note. Substitute chives with green onions if needed.
👩🍳 How to Make Quick Cucumber Kimchi
1. Salt the Cucumbers
Slice cucumbers into ¼-inch rounds and discard the ends. Add to a bowl and sprinkle with salt. Toss well and let sit for 10–15 minutes, until slices are bendy and a small puddle forms at the bottom.
💡 Tip: The cucumbers are ready when they bend easily without snapping and release some liquid.
2. Make the Marinade
In a large mixing bowl, combine:
- Rice vinegar
- Gochugaru
- Sugar
- Fish sauce
- Grated garlic
- Sesame oil
- Sesame seeds
Mix well and set aside.
3. Rinse & Drain Cucumbers
Rinse the salted cucumber slices under cold water 2–3 times to remove excess salt. Drain thoroughly.
🔍 Taste Test: Rinse one cucumber slice well and try it. If it’s too salty, rinse everything once more.
4. Mix Everything
Add the drained cucumbers to the marinade, along with the carrots and Asian chives (if using). Toss until every piece is well coated.
5. Garnish & Serve
Top with more sesame seeds if desired. Serve immediately, or chill in the fridge for 30 minutes to let the flavors meld.
💡 Recipe Tips
- Slice size matters: Thicker cucumber slices need more time to salt; thinner slices need less.
- Don’t skip rinsing: It balances the salt and makes room for the flavorful marinade.
- Taste as you go: The cucumbers should be seasoned, not salty. Adjust salt or rinsing time based on your taste.
🧊 Storage
Store leftovers in an airtight container in the refrigerator for up to 7 days, but for best texture, eat within 3–4 days. Over time, the cucumbers will soften and release more liquid.
⚠️ The strong smell from garlic and fish sauce may spread in your fridge — airtight containers are a must!
❓ FAQ
What does cucumber kimchi taste like?
It’s crunchy, spicy, tangy, garlicky, and slightly sweet. Super refreshing and flavorful — everything you want in a fresh kimchi.
Does this need to ferment?
Nope! This is a quick kimchi meant to be enjoyed fresh. You can eat it right away or let it chill briefly in the fridge for better flavor.
Can I make it vegetarian?
Yes! Just substitute the fish sauce with soy sauce or a vegetarian fish sauce alternative.
📖 Recipe
Quick Cucumber Kimchi
Crisp, spicy, and tangy — this 20-minute cucumber kimchi is a quick and easy Korean banchan you’ll want to keep on hand all week!
🕒 Prep Time: 20 minutes
🍽️ Yield: 4 servings
Ingredients:
- 1 English cucumber (or Persian/mini cucumbers)
- 1 tsp Kosher salt
- 2 tbsp rice vinegar
- 2 tbsp gochugaru (Korean red pepper flakes, coarse)
- 1 tbsp sugar
- 1 tbsp fish sauce (or soy sauce)
- 1 clove garlic, grated (about ½ tbsp)
- ½ tbsp sesame oil (optional)
- ½ tbsp sesame seeds (optional)
- ½ medium carrot, julienned (optional)
- ½ oz Asian chives, cut into 1″ pieces (optional)
Instructions:
- Slice cucumber into ¼” rounds, discarding the ends. Toss with salt and let sit 10–15 minutes until flexible and juicy.
- While cucumbers salt, mix vinegar, gochugaru, sugar, fish sauce, garlic, sesame oil, and sesame seeds in a bowl.
- Rinse cucumbers in cold water a few times, then drain well.
- Add cucumbers, carrots, and chives (if using) to the marinade and mix until evenly coated.
- Garnish with more sesame seeds and enjoy immediately or after chilling for 30–60 minutes.
🧾 Nutrition (per serving)
Calories: 70 | Carbs: 11g | Protein: 2g | Fat: 3g | Sodium: 1008mg
(Estimates only; may vary depending on ingredients used.)