As a professional food blogger, I love to share this deceptively simple Korean Cucumber Salad Kimchi Recipe that uses just a few vegan ingredients and comes together in under 30 minutes.
I didn’t expect something this quick to be so addictive, but here we are. I riff on Pickled Korean Cucumbers and the Cucumber Kimchi I ate in Seoul, using Persian or Kirby cucumbers and a hit of gochugaru for color and heat.
It’s bright and crunchy, a little tangy, and somehow moreish even if you think you don’t like spicy food. I make it when I need a sharp, fast side that wakes up a meal, not hides behind it.
No fuss, big payoff. Honestly I keep wondering why I waited so long to make this.
Ingredients
- Crunchy hydrating base, low calorie, provides fiber and fresh cucumber flavor
- Smoky spicy flakes, add heat and color, full of vitamin A antioxidants
- Pungent and savory, gives depth, has allicin compounds, may boost immunity
- Warm zing, aids digestion and anti inflammation, brightens the whole mix
- Salty umami boost, adds depth and savory balance, choose tamari if gluten free
- Tangy sour note, cuts richness, helps fermenting and balances sweet and spicy
- Toasted aroma, small amount adds nutty richness and finishing flavor
- Fresh oniony crunch, adds brightness, low calorie, offers vitamins and texture
Ingredient Quantities
- 4 small Persian or Kirby cucumbers about 1 lb (450 g)
- 1 tablespoon coarse sea salt
- 2 tablespoons gochugaru (Korean red pepper flakes)
- 2 cloves garlic minced
- 1 teaspoon fresh ginger grated
- 1 tablespoon soy sauce or tamari (vegan)
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1 teaspoon toasted sesame oil
- 2 scallions thinly sliced
- 1 teaspoon toasted sesame seeds
How to Make this
1. Wash the cucumbers, trim the ends and slice into 1/4 to 1/2 inch rounds or into short sticks, whatever you prefer.
2. Put the cucumber pieces in a bowl, sprinkle 1 tablespoon coarse sea salt over them, toss to coat and let sit 10 minutes so they soften and release some water.
3. While they sit make the seasoning: in a small bowl combine 2 tablespoons gochugaru, 2 cloves minced garlic, 1 teaspoon grated fresh ginger, 1 tablespoon soy sauce or tamari, 1 tablespoon rice vinegar, 1 teaspoon sugar and 1 teaspoon toasted sesame oil. Stir until the sugar mostly dissolves, it should form a paste.
4. After 10 minutes pour off the liquid from the cucumbers, rinse them quickly if they feel too salty and then drain well. Pat them dry with paper towels or squeeze gently so they arent waterlogged.
5. Add the drained cucumbers and 2 thinly sliced scallions to the seasoning bowl, toss everything together until every piece is evenly coated. If the paste seems too thick add a teaspoon or two of the reserved cucumber liquid or a splash of rice vinegar to loosen it.
6. Taste and adjust, add a pinch more sugar or a little more soy sauce if you want it sweeter or saltier, but remember the flavor will mellow a bit as it sits.
7. Let the cucumber kimchi sit at room temperature for 5 to 10 minutes so the flavors meld, or chill for 10 minutes if you like it cold, then sprinkle 1 teaspoon toasted sesame seeds over the top before serving.
8. Store leftovers in an airtight container in the fridge and eat within 2 to 3 days for best texture and flavor.
Equipment Needed
1. cutting board, big enough for slicing the cucumbers
2. sharp chef’s knife or santoku, for trimming and cutting
3. large mixing bowl, to salt and toss the cukes
4. small bowl or jar, to mix the gochugaru paste
5. measuring spoons, for salt, sugar, soy, vinegar and sesame oil
6. colander or fine-mesh sieve, to drain the cucumber liquid
7. paper towels or a clean kitchen towel, to pat them dry
8. wooden spoon or silicone spatula, to coat everything evenly
9. microplane or small grater (or garlic press), for ginger and garlic
10. airtight container or jar, for chilling and storing leftovers
FAQ
Quick, Vegan Cucumber Kimchi Recipe Substitutions and Variations
- Cucumbers: English (seedless) cucumbers or extra small Persian/baby cukes, or for a firmer crunch try thinly sliced daikon radish or very firm zucchini — pat dry after salting so it won’t go soggy.
- Gochugaru: If you don’t have it use crushed red pepper flakes plus a pinch of sugar to mellow the heat, or Kashmiri chili powder or Aleppo pepper for a milder, fruity kick; thinned gochujang also works but is sweeter and thicker.
- Soy sauce or tamari: Swap with coconut aminos for a soy free option, or Bragg liquid aminos; taste and adjust salt because these can be less salty than soy.
- Rice vinegar: Use apple cider vinegar or white wine vinegar, or a squeeze of lemon juice in a pinch, just use slightly less lemon since it’s brighter.
Pro Tips
1. Get the water out good, otherwise the dressing gets watery and the cukes go limp. Press them gently between paper towels or under a plate with a can on top for 5 to 10 minutes, but dont squish them into mush.
2. Taste the gochugaru first, different brands vary a lot in heat and smokiness so you might want less or more. If the paste seems too thick add a teaspoon or two of the reserved cucumber liquid or a splash of rice vinegar to loosen it, that fixes most texture problems.
3. If you want more depth add a tiny pinch of Korean salted shrimp or a drop of fish sauce, it makes it more savory but it will no longer be vegan so only do that if youre ok with it. For a vegan umami punch try a little extra toasted sesame oil and a touch more soy or tamari.
4. Serve right after a short rest so the flavors meld at room temp, or chill briefly if you prefer cold. Store in an airtight container in the fridge and eat within 2 to 3 days cause the cucumbers get soggy fast, give them a quick stir and drain any excess liquid before serving again.
Quick, Vegan Cucumber Kimchi Recipe
As a professional food blogger, I love to share this deceptively simple Korean Cucumber Salad Kimchi Recipe that uses just a few vegan ingredients and comes together in under 30 minutes.
4
servings
47
kcal
Equipment: 1. cutting board, big enough for slicing the cucumbers
2. sharp chef’s knife or santoku, for trimming and cutting
3. large mixing bowl, to salt and toss the cukes
4. small bowl or jar, to mix the gochugaru paste
5. measuring spoons, for salt, sugar, soy, vinegar and sesame oil
6. colander or fine-mesh sieve, to drain the cucumber liquid
7. paper towels or a clean kitchen towel, to pat them dry
8. wooden spoon or silicone spatula, to coat everything evenly
9. microplane or small grater (or garlic press), for ginger and garlic
10. airtight container or jar, for chilling and storing leftovers
Ingredients
4 small Persian or Kirby cucumbers about 1 lb (450 g)
1 tablespoon coarse sea salt
2 tablespoons gochugaru (Korean red pepper flakes)
2 cloves garlic minced
1 teaspoon fresh ginger grated
1 tablespoon soy sauce or tamari (vegan)
1 tablespoon rice vinegar
1 teaspoon sugar
1 teaspoon toasted sesame oil
2 scallions thinly sliced
1 teaspoon toasted sesame seeds
Directions
- Wash the cucumbers, trim the ends and slice into 1/4 to 1/2 inch rounds or into short sticks, whatever you prefer.
- Put the cucumber pieces in a bowl, sprinkle 1 tablespoon coarse sea salt over them, toss to coat and let sit 10 minutes so they soften and release some water.
- While they sit make the seasoning: in a small bowl combine 2 tablespoons gochugaru, 2 cloves minced garlic, 1 teaspoon grated fresh ginger, 1 tablespoon soy sauce or tamari, 1 tablespoon rice vinegar, 1 teaspoon sugar and 1 teaspoon toasted sesame oil. Stir until the sugar mostly dissolves, it should form a paste.
- After 10 minutes pour off the liquid from the cucumbers, rinse them quickly if they feel too salty and then drain well. Pat them dry with paper towels or squeeze gently so they arent waterlogged.
- Add the drained cucumbers and 2 thinly sliced scallions to the seasoning bowl, toss everything together until every piece is evenly coated. If the paste seems too thick add a teaspoon or two of the reserved cucumber liquid or a splash of rice vinegar to loosen it.
- Taste and adjust, add a pinch more sugar or a little more soy sauce if you want it sweeter or saltier, but remember the flavor will mellow a bit as it sits.
- Let the cucumber kimchi sit at room temperature for 5 to 10 minutes so the flavors meld, or chill for 10 minutes if you like it cold, then sprinkle 1 teaspoon toasted sesame seeds over the top before serving.
- Store leftovers in an airtight container in the fridge and eat within 2 to 3 days for best texture and flavor.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 125g
- Total number of serves: 4
- Calories: 47kcal
- Fat: 1.5g
- Saturated Fat: 0.18g
- Trans Fat: 0g
- Polyunsaturated: 0.38g
- Monounsaturated: 0.75g
- Cholesterol: 0mg
- Sodium: 2025mg
- Potassium: 185mg
- Carbohydrates: 5.05g
- Fiber: 1.31g
- Sugar: 2.91g
- Protein: 1.25g
- Vitamin A: 500IU
- Vitamin C: 6.25mg
- Calcium: 27.5mg
- Iron: 0.75mg
