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Quick Kimchi Cucumbers

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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)!

Quick Kimchi Cucumbers Recipe

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.

Quick Kimchi Cucumbers Recipe

Quick Kimchi Cucumbers Recipe

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):

Gluten-Free, Paleo & GAPS Friendly Kimchi Recipe from Allergy Free Alaska

Quick Kimchi Cucumbers Recipe

Quick Kimchi Cucumbers

Quick Kimchi Cucumbers

Yield: about 2 cups
Prep Time: 35 minutes
Additional Time: 10 minutes
Total Time: 45 minutes

These Quick Kimchi Cucumbers will easily become one of your favorite healthy recipes. The combination of salty + spicy is addicting!

Ingredients

Instructions

  1. 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.
  2. Shake the excess liquid from the cucumbers into the sink, and then place the cucumber into a medium sized mixing bowl.
  3. Add the Korean Red Pepper, garlic, ginger, lite rice vinegar, sesame oil, fish sauce, and green onion. Mix well.
  4. Garnish with black & white sesame seeds. Serve immediately, or refrigerate until ready to serve.

Notes

One and a half (1 1/2) English cucumbers are needed for this recipe.

© Mēgan Ancheta
Category: Gluten Free

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Reader Interactions

Comments

  3. Jackwelyn

    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.

    Reply

    • Megan

      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!

      Reply

  5. Linda

    This looks delicious and just what I’m craving right now. I, too, overdid it through the holidays. Craving clean, veggie flavor now.

    Reply

    • Megan

      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.

      Reply

  15. SusanM in AK

    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!

    Reply

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