Quick Cucumber Kimchi
This quick cucumber kimchi with smoked fish sauce is a fast, fresh cucumber kimchi you can eat the same day. The cucumbers are salted first to stay crunchy, then mixed with garlic, gochugaru, sugar, vinegar, and smoked fish sauce for a spicy, sour, slightly sweet, savory, and lightly smoky flavor.
This version does not need to ferment for days. You can eat it after about 30 minutes, or let it sit longer in the fridge for more flavor.
WATCH IT IN ACTION
See how we make this quick & easy kimchi
Quick Cucumber Kimchi
Quick Cucumber Kimchi with Smoked Fish Sauce is a fast, fresh cucumber kimchi you can eat the same day
Ingredients
Method
- Cut the cucumbers into bite-size pieces. You can slice them into rounds, wedges, or thick sticks.
- Add the cucumbers to a bowl and sprinkle with salt. Mix well and let sit for 20–30 minutes to draw out excess water.
- While the cucumbers are salting, make the kimchi seasoning. In a bowl, mix the garlic, gochugaru, sugar, vinegar, and smoked fish sauce. Add sesame oil if using.
- Rinse the cucumbers quickly to remove extra salt, then drain very well. Pat dry if needed.
- Add the cucumbers to the kimchi seasoning and mix until evenly coated.
- Add green onion and sesame seeds if using.
- Let the cucumber kimchi sit for about 30 minutes before eating, or refrigerate for a few hours for a stronger flavor.
- Serve cold or at room temperature with rice, grilled meat, BBQ, fried chicken, steak, or noodles.
Notes
This is a quick cucumber kimchi, so it does not need to ferment for days.
This version uses 30 ml smoked fish sauce for a stronger, more savory flavor. For a lighter version, start with 15–20 ml and adjust to taste.
Drain the cucumbers well before mixing so the seasoning does not get watery.
For a stronger flavor, let it rest in the fridge overnight.
If you do not have smoked fish sauce, regular fish sauce works too, but the flavor will be less smoky.