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Spicy Cucumber Kimchi

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Spicy cucumber kimchi with garlic and chili flakes for a quick, bold, and refreshing Korean-style vegetarian side.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4
Course: Side Dish
Cuisine: Korean
Calories: 43
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

  • 3 cups cucumbers sliced into bite-sized pieces
  • 2 cloves garlic minced
  • 2 tablespoons Korean chili flakes gochugaru
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sugar
  • 1 teaspoon sesame oil
  • Salt to taste
  • 1 spring onion thinly sliced

Equipment

Mixing Bowl
Mixing Bowl
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02/01/2026 01:02 pm GMT
Mixing bowl

Cooking Instructions
 

  1. Place cucumbers in a bowl and lightly salt them. Let sit for 5 minutes, then drain excess liquid.
  2. Add garlic, gochugaru, soy sauce, rice vinegar, sugar, and sesame oil to the cucumbers.
  3. Toss well until evenly coated.
  4. Stir in sliced spring onion.
  5. Taste and adjust seasoning as needed.
  6. Serve immediately or chill briefly before serving.

Nutrition

Calories: 43kcalCarbohydrates: 6gProtein: 2gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 320mgPotassium: 238mgFiber: 2gSugar: 3gVitamin A: 1288IUVitamin C: 4mgCalcium: 33mgIron: 1mg

Notes

Best enjoyed fresh and crunchy.
Adjust chili flakes for heat preference.
Keeps refrigerated for up to 2 days.

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