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Quick Cucumber Kimchi (20 Minutes!)

A crisp, spicy, and refreshing Korean cucumber kimchi that’s ready in just 20 minutes — no fermentation needed!
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 people
Course: Appetizer, Side Dish
Cuisine: Asian, Korean
Calories: 60
Ingredients Equipment Method Notes

Ingredients
  

Cucumbers
  • 4 medium cucumbers Korean or Persian preferred
  • 1 tbsp coarse sea salt for salting
  • 0.5 tsp sugar optional
Seasoning Paste
  • 1 tbsp minced garlic
  • 1 tbsp minced green onion
  • 1 tbsp gochugaru Korean red chili flakes
  • 1 tsp grated ginger
  • 1 tbsp rice vinegar or apple cider vinegar
  • 1 tsp soy sauce or fish sauce
  • 1 tsp sesame oil
  • 1 tsp sesame seeds
  • 0.5 tsp sugar optional

Equipment

  • Mixing bowl
  • Colander
  • Cutting board
  • Knife

Method
 

  1. Slice cucumbers into 1/4-inch thick pieces and place in a bowl. Sprinkle with salt and let sit for 10 minutes to draw out moisture.
  2. Drain excess liquid and pat cucumbers dry with paper towels.
  3. In a separate bowl, combine garlic, green onion, gochugaru, ginger, vinegar, soy sauce, sesame oil, sesame seeds, and sugar to make the seasoning paste.
  4. Add cucumbers to the seasoning paste and mix gently until evenly coated.
  5. Let marinate for 5–10 minutes before serving. Garnish with extra sesame seeds or green onion if desired.

Notes

Best served chilled. Store leftovers in an airtight container for up to 3 days.