Quick Cucumber Kimchi is a tangy and refreshing side dish or snack that takes just minutes to make. It bypasses the fermentation process which can take days or weeks. This quick kimchi is more akin to a cucumber salad or “muchim” and can be ready to eat in less than 30 minutes!
What is a quick kimchi?
Kimchi is a traditional Korean side dish that is found at every Korean dinner table. When someone says “kimchi” they are usually referring to napa cabbage kimchi which is seasoned with Korean red pepper flakes, fish sauce, ginger, and garlic and fermented. Because the fermentation process takes a very long time, kimchi is usually made in very large batches.
Quick kimchi doesn’t go through the fermentation process. Instead it is lightly salted for about 20 minutes. The excess water is drained to help achieve a crunchy texture, then everything is seasoned with Korean red pepper flakes and other seasonings. This process can be done with a variety of vegetables like bok choy, green onions, etc. and is referred to as “geotjeori” or “muchim” in Korean.
Because it is meant to be eaten right away, it is usually prepared in small batches.
What kind of cucumber is used for this quick cucumber kimchi?
You can use a wide vareity of cucumbers for this recipe. In general, avoid cucumbers that have too much seeds as it will make the dish watery. I like to use the long English cucumbers from Costco as they have a good amount of flesh to seed ratio. You can also use Persian or kirby cucumbers.
How long does quick cucumber kimchi last?
While traditional kimchi is kept in the refrigerator and enjoyed for a long period of time, this quick kimchi is aimed to be enjoyed right away. If needed, it can be kept in the refrigerator for 1 to 2 days. It is natural to find more liquid pooling as the salt will continue to draw out moisture from the vegetables. Simply drain out any excess liquid before serving.
What do you eat with Cucumber Kimchi?
Cucumber kimchi is one of many side dishes (also known as “banchan”) that you will find at any traditional Korean dinner table. Each person is served a bowl of rice and usually a bowl of soup or stew. There are usually a variety of side dishes to enjoy with your rice and soup. It’s not uncommon to find more than one type of kimchi side dish at the table.
If you want to keep it simple, you can enjoy your cucumber kimchi with a bowl of rice and some roasted nori. This is a great option if you are eating alone or are looking for a quick and easy mid-week lunch or meal.
If you choose to enjoy it as sa salad, you may simply enjoy it on its own.
https://youtu.be/oXoIhqZIJRU
Quick Cucumber Kimchi
Ingredients
- 2 English seedless cucumbers or any cucumber with is fine
- 1/4 medium onion thinly sliced then sliced again in half
- 1/3 cup carrots thinly sliced
- 1 tbsp minced garlic
- 2 tsp salt
- 2 tbsp Korean red pepper flakes ("Gochu-garu") Use 1 tbsp if you prefer less spicy
- 1.5 tbsp sugar
- 2 tbsp rice wine vinegar
- 2 tsp fish sauce
- 1.5 tbsp toasted sesame oil
- 2 tsp toasted sesame seeds to garnish
Instructions
- Add cucumbers, onion, carrots, and garlic into a large bowl. Add salt and mix to ensure the vegetables are well coated with salt. Set aside and let sit for about 20 minutes.
- Drain out the excess liquid that has formed at the bottom of the bowl.
- Add Korean red pepper flakes ("gochu-garu"), sugar, rice wine vinegar, fish sauce, and sesame oil. Mix well then season with sesame seeds.
- Serve alongside several other side dishes ("banchan") and rice.
