Crunchy, tangy, and just the right amount of spicy, this Spicy Korean Cucumber Kimchi is one of my favorite ways to enjoy cucumbers with bold flavor.
Perfect as a banchan (Korean side dish), it pairs beautifully with rice, grilled meats, or noodles.
Best of all, it only takes a few ingredients and a quick overnight chill for the magic to happen.
Why You’ll Love This Recipe
Quick prep: No complicated fermenting required!
Vibrant flavor: Spicy, garlicky, and slightly sweet.
Healthy and low-carb: Naturally gluten-free and keto-friendly.
Perfect side: Refreshing contrast to heavier main dishes.
Ingredient Highlights
Crisp Persian cucumbers or Korean/Japanese-style varieties.
Coarse sea salt to draw out moisture and add flavor.
Sweet onion for a gentle bite.
Garlic chives (optional) for a mild oniony depth.
A spicy seasoning paste with gochugaru, fish sauce, garlic, and ginger.
Pro Tips Before You Start
Use seedless, thin-skinned cucumbers for the best texture.
Don’t rinse after salting—the briny flavor is key.
Let the cucumbers rest overnight to deepen the flavor.
Add more gochugaru for extra heat if you like it spicier.
How to Make Spicy Korean Cucumber Kimchi
Step 1: Prep the Cucumbers
Cut the cucumbers in half crosswise, then slice each half into four long spears.
Place them in a large bowl.
Step 2: Salt the Cucumbers
Sprinkle coarse sea salt over the cucumber pieces.
Gently rub the salt into them with your hands. Let rest at room temperature for 30 minutes.
Step 3: Make the Seasoning Paste
In a small bowl, mix gochugaru, fish sauce, honey, sesame seeds, minced garlic, and grated ginger.
Stir until it forms a thick paste.
Step 4: Slice the Aromatics
Thinly slice the onion and chop garlic chives into lengths similar to the cucumbers.
Step 5: Combine Everything
After 30 minutes, discard the liquid released by the cucumbers. Don’t rinse.
Transfer cucumbers to a large container.
Add the onion, garlic chives, and seasoning paste.
Step 6: Toss and Chill
Use clean hands or a spatula to evenly coat the cucumbers with the seasoning paste.
It may look dry at first but will become juicier as it rests.
Refrigerate for a few hours or ideally overnight.
Step 7: Serve
Enjoy chilled as a side dish with rice, Korean BBQ, or noodle bowls.
What to Serve It With
Korean BBQ beef or bulgogi
Steamed jasmine rice
Bibimbap or noodle salads
Grilled tofu or tempeh
Variations & Substitutions
Use maple syrup or agave for a vegan version.
Swap fish sauce for soy sauce or tamari for a vegetarian twist.
Add shredded carrots or radish for texture.
Storage & Leftovers
Fridge: Store in an airtight glass container for up to 5 days.
Freezer: Not recommended—this dish is best fresh.
Flavor note: Tastes better on day 2 as the flavors develop.
FAQs
Can I make it less spicy?
Yes—use less gochugaru or a milder chili flake.
Is this the same as fermented cucumber kimchi?
No—this is a quick pickle version with similar flavor but no fermentation.
Do I need to peel the cucumbers?
No, if using Persian or Japanese cucumbers with thin skin.
How long does it last in the fridge?
About 4–5 days, but the texture is best in the first 3.
Can I skip the garlic chives?
Yes, the dish is still delicious without them.
Is fish sauce necessary?
It adds depth, but you can substitute with soy sauce or tamari.
Can I serve it right away?
Yes, but it tastes best after chilling for a few hours.
Final Thoughts
This Spicy Korean Cucumber Kimchi is my go-to when I want a crunchy, refreshing side with bold flavor.
It’s super easy to throw together and brings that signature Korean zing to any plate. I always double the batch—it disappears fast!
