Amazing dish. The recipe is what I had while I was in Korea and had to bring back. The food is ready in 30 minutes, but the cucumbers take 12 to 24 hours to develop additional flavor.
| Prep Time: | 10 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 10 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 English cucumber
- 1 teaspoon kosher salt
- 2 scallions, white and light green parts only, finely chopped
- 2 tablespoons rice vinegar
- 2 cloves garlic, finely chopped
- ¼ inch piece fresh ginger, finely chopped
- 1 tablespoon hot chile oil
- 1 tablespoon Korean chile powder
- 1 teaspoon white sugar
- ½ teaspoon fish sauce
Instructions
- Cut cucumber into 4-inch pieces and cut each piece into quarters. Place cucumber pieces in a bowl, add salt, and mix until coated. Let cucumbers stand at room temperature until liquid has been extracted, about 30 minutes; drain.
- Combine scallions, vinegar, garlic, ginger, chile oil, Korean chile powder, sugar, and fish sauce in a non-reactive bowl.
- Stir cucumbers into the vinegar mixture; cover bowl with plastic wrap. Refrigerate cucumber mixture until chilled and flavors have blended, at least 30 minutes.
- You can find fish sauce and Korean chile powder (gochugaru, gochugalu, or Korean crushed red pepper) in the Asian-food section of large supermarkets and in Asian specialty markets.
- The nutrition data for this recipe includes the full amount for the salt. The actual amount of the salt consumed will vary.
Reviews
Great Recipe! Only change I made was to use half the chile powder and I used 2 cucumbers and cut one into spears and one into slices. I let them sit in the fridge for a few days and they had great taste and crunch. Will make again!
My family enjoyed this very much. Used Sambal Oelek in place of the chile powder as I could not get any of the powder locally. Will definitely be making it again!
Loved this! Never thought I’d say this but this has cabbage kimchi beat by a mile. The only change I made is that I used sambal oelek instead of the Korean chile powder to save myself a trip to the Asian market that is 20 miles from the house. This is a great recipe and one I will make often!
Great flavor! My only adjustment was adding extra Korean crushed red pepper powder for more heat. It’s a definite make again. Thank you!
Wow, I didn’t realize how much I would love these and the big plus is, my husband does too!! They are spicy and delicious and good pretty much on anything. LOVE, love, love!
Very easy to make. I did make a few substitutions using ingredients I had on hand. I used sea salt instead of kosher salt. I substituted apple cider vinegar for the rice vinegar. I substituted soy sauce in place of the fish sauce. I used powdered ginger instead of fresh ginger, and I used gochujang (Korean hot sauce) instead of the hot chili oil and Korean red pepper. I also added sesame seeds and sesame seed oil. So no, my version’s not 100% authentic Korean. We’ll see how it tastes when my parents come over for dinner on Sunday!
Very easy to make, and the flavor is great!!! I used a Chinese “Chili Garlic Sauce that was available at my local supermarket, and it came out perfectly…
Great taste and recipe. Yum !
Very nice, made it the other day to have as a side dish with some homemade miso ramen. I cut my cukes smaller than the recipe states, cut it into eights instead of quarters, then cut each of those into 1 inch pieces so they’re bite sized. Very nice, look forward to eating more of them in the future.
This is just like the Korean Cucumber Kimchi we enjoyed in Seoul. Delicious. We make this weekly and give mason jars of it to our family and friends. I recommend using English cukes as recommended in the recipe, quarter as directed, but, remove the seeds (reduces the water). We sweat the cukes then place in paper towels to fully dry, then pack in mason jars proportionally placing the appropriate amount of kimchi sauce in each jar ( we make a 4X batch each time). They stay crisp for weeks. Great recipe!
Not too salty at all but you have to use kosher salt NOT table salt and rinse about 6 times. This was Delish.. Hubby ate it for breakfast, lunch and dinner until gone. I made this as is only adding a second English cucumber. This recipe is spot on and will be making for years to come. Thank you for sharing this…
So easy, only changed the amount of Korean chile powder, since I like it a little hotter.. Thanks again for posting this recipe .
So simple and so good. Made a couple adjustments since I live in the middle east and a few ingredients aren’t available. But still awseome!