These Quick Kimchi Cucumbers will easily become one of your favorite healthy recipes. The combination of salty + spicy is addicting!
2018. Happy New Year, everyone! I’m starting off this new year feeling very inspired. I recently bought a new camera, enrolled in a new photography course, and am looking forward to creating more new recipes for all of you.
Hopefully healthier recipes – at least for the next few months. 😉 I don’t know about you, but I’m ready to detox from all the sugar and carbs from over the holidays (ooohhh man, I was so bad you guys)!
This Quick Kimchi Cucumbers recipe is one I’ve been making for a few months now. My husband and I love it (it’s a bit too spicy for my girls). We normally eat it as a snack, or along with a meal as a side dish. It has all of the classic flavors of kimchi, without taking days or months to make.
What does kimchi taste like? It’s incredible, you guys! Spicy, salty, garlicy, gingery…. it’s actually hard for me to describe. It’s just plain awesome!
To make the Quick Kimchi Cucumbers, I start by tossing half-moon cucumber slices with salt. The salt draws the liquid from the cucumbers, making them crisp.
Once the cucumbers have sat for at least 30 minutes in the salt, I drain them and mix in the remaining ingredients. You can either eat the cucumbers immediately, or refrigerate to allow the flavors to marry. I generally can’t help myself, I always eat a little bit immediately, then save the rest for later.
All my love to you and your families. Happy New Year!
Megan
Try my Kimchi Me Crazy recipe (CLICK HERE FOR THE RECIPE):
Quick Kimchi Cucumbers
These Quick Kimchi Cucumbers will easily become one of your favorite healthy recipes. The combination of salty + spicy is addicting!
Ingredients
- 1 ½ English Cucumbers, sliced into half moons
- 1 teaspoon sea salt or Himalayan sea salt
- 1 tablespoon coarse ground Korean Red Pepper
- 1 medium-sized garlic clove, pressed or finely minced
- ¾ teaspoon grated ginger
- 1 teaspoon lite rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon fish sauce (Red Boat is gluten-free
- ¼ cup sliced green onions
- black & white sesame seeds for garnish
Instructions
- Place the cucumber slices in a medium to large sized colander and toss with the sea salt. Place a plate under the colander and let sit for 30 minutes. The salt will start to draw the moisture out of the cucumber slices, and will help make them crisp.
- Shake the excess liquid from the cucumbers into the sink, and then place the cucumber into a medium sized mixing bowl.
- Add the Korean Red Pepper, garlic, ginger, lite rice vinegar, sesame oil, fish sauce, and green onion. Mix well.
- Garnish with black & white sesame seeds. Serve immediately, or refrigerate until ready to serve.
Notes
One and a half (1 ½) English cucumbers are needed for this recipe.
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Kathy Burgoyne says
I can’t find the quick cucumber kimchi recipe, just the instructions. Thanks.
Megan says
Hi Kathy,
They are there – or at least I see them. Can you give it a quick glance again? Thanks.
Paula - bell'alimento says
So great to have on hand to put on ALL the things : )
Megan says
Hahah! Yes! ALL the things! 🙂 Thanks Paula!
Jackwelyn says
Wow, looks amazing! This is a must try.
I have to say, I’m quite envious of the photography endeavor, always wanted to… it’s on the “some day” list 🙁 keep us updated on the process.
Megan says
Thanks Jackwelyn!
Yes, I started taking a beginner’s course a year ago, this is another class to build on that. I’m loving it! Hopefully that some day for you will come sooner rather than later!
Jen says
I’m so ready for a detox too and this looks simply delicious! Can’t wait to try it!!
Megan says
Thanks so much, Jen!
Linda says
This looks delicious and just what I’m craving right now. I, too, overdid it through the holidays. Craving clean, veggie flavor now.
Megan says
I’m so glad to hear I’m not the only one!! Thanks Linda!
Karly says
YUM! These look so bold and flavorful- a perfect little snack!
Megan says
Thanks, Karly! They definitely are!
Amanda says
These are bursting with flavor!!
Megan says
Definitely! Thanks, Amanda!
Dorothy Reinhold says
Love that salty and spicy bite! So many possibilities for this! I could add it to so many dishes!
Megan says
Yes! It goes well with several main courses.
Dee says
This is exactly what I need after the holidays! Gorgeous photos, too!
Megan says
Thank you so much, Dee!
Stine Mari says
Yumm, this looks so delicious! Perfect as a side dish, and I love the heat. 🙂
Megan says
Thank you! I love the heat too!
Catalina says
I love cucumbers ans really need to try your recipe!
Megan says
I do too! Thanks Catalina!
Abeer says
I love this idea! Looks great!
Megan says
Thank you so much, Abeer!
K P says
Hello Megan thanks I love cucumbers I try your kimchi recipe
Megan says
Thanks, KP! I hope you love it!
Candace says
Is the Korean Red Pepper a paste?
Megan says
Great question, Candace!! The Korean Red Pepper that I use in this recipe is NOT a paste. It’s just a loose powder. Normally, gochujang, Korean Red Pepper Paste, includes corn syrup and other allergen containing ingredients. While Korean Red Pepper Powder is “cleaner,” because that’s all it is – red pepper powder.
SusanM in AK says
oh my goodness these look delicious, I’m buying some english cucumbers tonight no matter how much they cost, I need these spicy green veggies! Thank you for sharing this recipe!
Megan says
Hahaha!!! Oh Susan. Good old Alaska and it’s English cucumber prices, right? I hope you enjoy these! 🙂
Connie says
Alllergic to fish sauce, what to substitute?
Mēgan says
Hi Connie, that’s a tough question! Fish sauce has such a specific umami flavor, I’m not sure there’s anything else that can really replicate it? You could omit it, and maybe increase the salt if needed?