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Quick Cucumber Kimchi

Quick Cucumber Kimchi with Smoked Fish Sauce is a fast, fresh cucumber kimchi you can eat the same day
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Prep Time 10 minutes
Resting Time 30 minutes
Total Time 40 minutes
Course: Appetizer, Side Dish, Snack
Ingredients Method Notes

Ingredients
  

  • 500 g cucumbers
  • 5 –7 g salt for salting the cucumbers
  • 2 –3 cloves garlic minced
  • 30 ml gochugaru / Korean chili flakes about 2 tbsp
  • 12 –15 g sugar
  • 15 ml vinegar
  • 30 ml smoked fish sauce
  • 5 ml sesame oil optional
  • 10 g green onion sliced, optional
  • Sesame seeds optional

Method
 

  1. Cut the cucumbers into bite-size pieces. You can slice them into rounds, wedges, or thick sticks.
  2. Add the cucumbers to a bowl and sprinkle with salt. Mix well and let sit for 20–30 minutes to draw out excess water.
  3. 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.
  4. Rinse the cucumbers quickly to remove extra salt, then drain very well. Pat dry if needed.
  5. Add the cucumbers to the kimchi seasoning and mix until evenly coated.
  6. Add green onion and sesame seeds if using.
  7. Let the cucumber kimchi sit for about 30 minutes before eating, or refrigerate for a few hours for a stronger flavor.
  8. 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.