This cucumber kimchi salad recipe makes a delicious side dish for all of your favorite asian recipes! It’s quick & easy to create in minutes.

Do you have a favorite type of cuisine? The world is full of so many interesting cultures and styles of food. I love to explore all of the different flavors that are available.

Where I live, there are many restaurants that offer delicious food from around the world. But you know me! I want to make these dishes at home too.

Too busy to make this right away? Pin it for later! Pin this post to your favorite board on Pinterest and it will be there when you’re ready!

TABLE OF CONTENTS

When they hear the word kimchi, most people will think of cabbage kimchi. A staple in Korean cuisine, this refreshing side dish, with its distinctive red hue, is found on Korean tables at almost every meal.

But there is a lot more to it than just cabbage. There are actually several types of kimchi and many different ways to make it.

What is kimchi?

This traditional Korean side dish can be made with cabbage, radishes, or cucumbers. Some varieties even contain fruit.

Most recipes involve allowing time for the mixture to ferment. The fermentation process creates lots of good bacteria within the kimchi.

These good bacteria provide plenty of probiotic benefits. You may even get a boost to your immune system from eating kimchi, making it a great addition to anyone’s diet.

The quick cucumber kimchi recipe I want to share with you today is incredibly simple to make. It doesn’t even need very long to sit before you can enjoy it, though the flavors will continue to develop over time.

If you are new to Korean food, this quick and easy recipe is a great place to start.

Be sure to check out some of my favorite cucumber salads that you’ll want to try! This smoked salmon cucumber salad, tzatziki Greek cucumber salad and viral cucumber salad are at the top of the list.

Kimchi Salad Recipe

Ingredients:

3 cups english cucumber, sliced
3 green onions, diced
2 tsp granulated sugar
1 tsp rice vinegar
1 tsp sesame oil
2 tsp minced garlic
3 tsp gochujang

Directions:

1. In a medium bowl, mix the cut-up cucumber, green onions, sugar, rice vinegar, sesame oil, garlic, and gochujang until well incorporated.

2. Cover and refrigerate until ready to serve.

Tips and tricks:

Not all grocery stores carry specialty spices like gochujang. Check the asian-food section of large supermarkets or dedicated asian markets when searching for these kinds of spices and spice mixtures.
If you have looked everywhere, and still can’t find gochujang, try substituting it with Sriracha sauce or your favorite hot sauce.
Kimchi can be kept in an airtight container at room temperature for up to a week. After that, be sure to keep it refrigerated. It may lose some of its crunchy texture over time.
Try using persian cucumbers or kirby cucumbers in this recipe.
Make sure to remove and discard the ends of the cucumber before cubing it up. You could also try cutting the cucumbers into thin matchsticks to create a different texture in your cucumber salad.
You can make your own kimchi paste at home, using garlic, fresh ginger, regular soy sauce, fish sauce, and gochugaru (Korean chili powder).

What to serve with kimchi:

Serve this spicy cucumber salad alongside your favorite rice bowl, with meat dishes like this Korean beef, in fried rice, or eat it on its own.
It can also be used as a condiment. Try it on burgers, in ramen, or spice up your avocado toast. Really, the possibilities are endless.
It would be great with this sweet chili shrimp recipe too or drizzled with yum yum sauce.

I hope you enjoy this yummy cucumber kimchi salad! Please give it a five star review and help me share it on facebook or Pinterest so that others can enjoy it too.