Description
A Quick Cucumber Kimchi Salad with a Nonna’s touch. Get those classic Korean flavours without the long fermenting process!
Ingredients
Scale
- 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