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):
- 1 1/2 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
- 3/4 teaspoon grated ginger
- 1 teaspoon lite rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon fish sauce (Red Boat is gluten-free)
- 1/4 cup sliced green onions
- black & white sesame seeds for garnish
- 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.
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I can’t find the quick cucumber kimchi recipe, just the instructions. Thanks.
Hi Kathy,
They are there – or at least I see them. Can you give it a quick glance again? Thanks.
So great to have on hand to put on ALL the things : )
Hahah! Yes! ALL the things! 🙂 Thanks Paula!
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.
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!
I’m so ready for a detox too and this looks simply delicious! Can’t wait to try it!!
Thanks so much, Jen!
This looks delicious and just what I’m craving right now. I, too, overdid it through the holidays. Craving clean, veggie flavor now.
I’m so glad to hear I’m not the only one!! Thanks Linda!
YUM! These look so bold and flavorful- a perfect little snack!
Thanks, Karly! They definitely are!
These are bursting with flavor!!
Definitely! Thanks, Amanda!
Love that salty and spicy bite! So many possibilities for this! I could add it to so many dishes!
Yes! It goes well with several main courses.
This is exactly what I need after the holidays! Gorgeous photos, too!
Thank you so much, Dee!
Yumm, this looks so delicious! Perfect as a side dish, and I love the heat. 🙂
Thank you! I love the heat too!
I love cucumbers ans really need to try your recipe!
I do too! Thanks Catalina!
I love this idea! Looks great!
Thank you so much, Abeer!
Hello Megan thanks I love cucumbers I try your kimchi recipe
Thanks, KP! I hope you love it!
Is the Korean Red Pepper a paste?
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.
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!
Hahaha!!! Oh Susan. Good old Alaska and it’s English cucumber prices, right? I hope you enjoy these! 🙂