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Quick Cold Korean Cucumber Kimchi Salad

quick cold korean cucumber kimchi salad - featured image
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A refreshing, spicy, and tangy cucumber salad inspired by traditional kimchi but made quickly without fermentation. Perfect for hot summer days and ready in under 20 minutes.

Ingredients

Scale
  • 3 medium English cucumbers, thinly sliced (about 1/8 inch thick)
  • 2 tablespoons gochugaru (Korean chili flakes)
  • 2 cloves garlic, finely minced
  • 1 tablespoon fish sauce (or soy sauce/tamari for vegetarian)
  • 2 tablespoons rice vinegar
  • 1 teaspoon sugar
  • 2 stalks green onions, thinly sliced
  • 1 tablespoon toasted sesame seeds
  • 1 teaspoon salt (for salting cucumbers)
  • Optional: 1 teaspoon minced Korean salted shrimp (saeujeot)

Instructions

  1. Thinly slice 3 medium English cucumbers into rounds about 1/8 inch (3 mm) thick using a mandoline or sharp knife.
  2. Place cucumber slices in a colander and sprinkle 1 teaspoon salt evenly over them. Toss gently and let sit for 15 minutes to draw out excess water.
  3. In a small bowl, mix 2 tablespoons gochugaru, 2 minced garlic cloves, 1 tablespoon fish sauce, 2 tablespoons rice vinegar, 1 teaspoon sugar, and if using, 1 teaspoon minced Korean salted shrimp until sugar dissolves.
  4. After 15 minutes, gently squeeze cucumbers in the colander to remove remaining water and pat dry with paper towels if needed.
  5. Transfer cucumbers to a mixing bowl, pour kimchi seasoning over them, add sliced green onions, and toss gently until evenly coated, about 3 minutes.
  6. Let the salad rest in the fridge for at least 10 minutes to allow flavors to meld.
  7. Just before serving, sprinkle 1 tablespoon toasted sesame seeds on top.

Notes

Salt cucumbers properly to keep salad crisp but avoid over-salting. Adjust gochugaru to taste for spice level. Use fresh garlic for punchy flavor or roasted garlic for milder taste. Toss gently to avoid breaking cucumber slices. Best eaten within 24 hours for optimal crispness; can last 2-3 days refrigerated but cucumbers soften. For vegan version, omit fish sauce and salted shrimp and substitute with soy sauce or tamari. Toast sesame seeds for enhanced flavor.

Nutrition

Keywords: Korean cucumber salad, quick kimchi, cold cucumber salad, summer side dish, spicy cucumber salad, gochugaru recipe, easy kimchi, vegetarian kimchi

Find it online: https://yumbelle.com/quick-cold-korean-cucumber-kimchi-salad-easy-refreshing-summer-recipe/