Quick Cucumber Kimchi Salad! That’s right, a taste of Korea with a Nonna’s twist. This snappy, refreshing side dish is inspired by the vibrant flavors we discovered on our trip to visit Teresa’s granddaughter in California. It’s got that wonderful kimchi zing but is ready in minutes, not weeks. Forget fussy fermentation; our Quick Cucumber Kimchi Salad delivers big flavor without the wait. We hope your family loves this Quick Cucumber Kimchi Salad as much as ours does!
Table of Contents
Why You Will Love This Quick Cucumber Kimchi Salad Recipe
This isn’t your typical Sunday sauce, but trust us, it’s just as comforting in its own way. We love how quick this spicy cucumber salad comes together. Sometimes, you just crave a little kick without spending hours in the kitchen. It truly delivers on flavor.
It reminds us of hot summer days in the garden, when all the vegetables were fresh and crisp. With our quick kimchi recipe, we get to relive those memories any time of year.
What makes this recipe special is its simplicity. You get all those classic Korean inspired salad flavors, but without the long fermentation process. It’s perfect alongside some grilled chicken, fish, or even just served as a refreshing snack on its own! You should try it with our Cucumber Caprese Salad.
Ingredients Needed for This Quick Cucumber Kimchi Salad Recipe
- 2 large cucumbers, peeled, seeded, and sliced into half moons
- 1/4 cup kosher salt
- 1/4 cup gochugaru (Korean chili flakes)
- 3 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce (optional, but adds depth)
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 tablespoon sugar
- 1/4 cup chopped green onions
How to Make This Quick Cucumber Kimchi Salad Recipe
- 1. Place the cucumber slices in a colander and sprinkle with salt. Toss gently to coat. Let them sit for 30 minutes to draw out excess moisture. This step is essential for crisp cucumbers.
- 2. Rinse the cucumbers thoroughly under cold water to remove the salt. Gently squeeze out any remaining moisture. This ensures the salad isn’t too salty.
- 3. In a large bowl, combine the gochugaru, rice vinegar, soy sauce, fish sauce (if using), sesame oil, garlic, ginger, and sugar. Whisk until well combined. This is your flavorful kimchi dressing!
- 4. Add the cucumbers and green onions to the bowl with the dressing. Toss gently until everything is evenly coated.
- 5. Taste and adjust seasonings as needed. You might want to add a bit more gochugaru for extra spice, or a touch of sugar for sweetness.
- 6. Serve immediately, or chill for later. The flavors meld together beautifully as it sits!
How to Serve This Quick Cucumber Kimchi Salad Recipe
This spicy cucumber salad is incredibly versatile! Serve it as a side dish with grilled meats, tofu, or fish. It’s also delicious as a topping for rice bowls or noodles.
For a beautiful presentation, garnish with extra green onions and a sprinkle of sesame seeds. It also goes well as a side to Italian Chopped Salad.
How to Store This Quick Cucumber Kimchi Salad Recipe
Store leftover cucumber kimchi salad in an airtight container in the refrigerator. The cucumbers will release more liquid as they sit, so drain any excess liquid before serving.
It will keep well for up to 3 days in the refrigerator. Freezing is not recommended, as the cucumbers will become mushy.
Tips to Make This Quick Cucumber Kimchi Salad Recipe
- Use high-quality gochugaru for the best flavor. Different brands vary in heat level, so adjust accordingly.
- Don’t skip the salting step! It’s crucial for removing excess moisture from the cucumbers, which keeps them nice and crisp.
- If you don’t have fish sauce, you can omit it or substitute with a splash of soy sauce, for a vegan and vegetarian recipe.
Helpful Notes for This Quick Cucumber Kimchi Salad Recipe
Gochugaru is a key ingredient, providing the signature color and flavor of kimchi. You can find it at most Asian grocery stores or online.
Rice vinegar adds a delicate sweetness and acidity that complements the other flavors perfectly. If you don’t have rice vinegar, you can substitute it with white vinegar or apple cider vinegar in a pinch.
Variation of This Quick Cucumber Kimchi Salad Recipe
For a spicier version, add a pinch of cayenne pepper or a finely chopped chili pepper to the dressing. For a sweeter version, add a touch more sugar or a drizzle of honey. If you’re looking for something sweet to top off the salad, you can try serving it with our Quick Cherry Crumble Bars as dessert.
You can also add other vegetables, such as shredded carrots, sliced radishes, or chopped cabbage, to customize your salad.
What exactly is Quick Cucumber Kimchi Salad?
It’s a fast and easy way to get the kimchi flavor without the long fermentation process, using fresh cucumbers and a spicy, tangy dressing.
How long does this Quick Cucumber Kimchi Salad take to make?
This recipe is designed for speed and can usually be prepared in under 15 minutes, making it a perfect side dish for busy schedules.
What are some good pairings for Quick Cucumber Kimchi Salad?
This salad pairs well with grilled meats, rice dishes, and noodle soups, adding a refreshing and spicy kick to your meal. It’s also a great addition to Korean BBQ.
Can I store leftover Quick Cucumber Kimchi Salad?
Yes, you can store leftovers in an airtight container in the refrigerator for up to 2-3 days. The cucumbers may release some liquid over time.
Quick Cucumber Kimchi Salad: Spicy, Easy Fermented Flavors!
- Total Time: 20 minutes
- Yield: 6 servings 1x
Description
A Quick Cucumber Kimchi Salad with a Nonna’s touch. Get those classic Korean flavours without the long fermenting process!
Ingredients
- 2 large cucumbers, peeled, seeded, and sliced into half moons
- 1/4 cup kosher salt
- 1/4 cup gochugaru (Korean chili flakes)
- 3 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce (optional, but adds depth)
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 tablespoon sugar
- 1/4 cup chopped green onions
Instructions
- Place the cucumber slices in a colander and sprinkle with salt. Toss gently to coat. Let them sit for 30 minutes to draw out excess moisture.
- Rinse the cucumbers thoroughly under cold water to remove the salt. Gently squeeze out any remaining moisture.
- In a large bowl, combine the gochugaru, rice vinegar, soy sauce, fish sauce (if using), sesame oil, garlic, ginger, and sugar. Whisk until well combined.
- Add the cucumbers and green onions to the bowl with the dressing. Toss gently until everything is evenly coated.
- Taste and adjust seasonings as needed.
- Serve immediately, or chill for later.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Cuisine: Korean
Nutrition
- Calories: 80
- Sugar: 6g
- Sodium: 600mg
- Fat: 4g
- Saturated Fat: 0.5g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: cucumber kimchi salad, quick kimchi recipe, spicy cucumber salad, korean inspired salad, easy fermented flavors
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