Ingredients
2 cups sliced cucumbers (English or Persian), 1/4 inch rounds
1 tablespoon salt
1 tablespoon fish sauce (or soy sauce for vegan)
1 tablespoon sugar
2 cloves garlic, minced
1 teaspoon gochugaru (Korean red pepper flakes)
1/2 cup julienned carrot
1/2 cup chopped Asian chives
a sprinkle of sesame seeds
Instructions
1-Salt the cucumbers: Sprinkle cucumber slices with 1 tablespoon salt, toss, and let rest for 10-15 minutes to draw out excess moisture.
2-Rinse and drain: Rinse cucumbers 2-3 times under cold water, gently squeeze out water without crushing, and pat dry if needed.
3-Make the marinade: In a small bowl, mix 1 tablespoon fish sauce (or soy sauce), 1 tablespoon sugar, 2 minced garlic cloves, and 1 teaspoon gochugaru until sugar dissolves.
4-Combine: Pour marinade over cucumbers, add julienned carrot and chopped chives if using, and toss until well coated.
5-Finish and serve: Top with sesame seeds; serve immediately or refrigerate for 30 minutes to let flavors meld. Enjoy cold or at room temperature.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥒 Use English, Persian, or Kirby cucumbers for the best crunch — they have fewer seeds and thinner skin.
🧂 Rinse the cucumbers thoroughly after salting to avoid overly salty kimchi; if still too salty, rinse again.
🌶️ Adjust gochugaru to your heat preference — reduce for milder kimchi or add gochujang for extra kick.
- Prep Time: 15 minutes
- Chill Time: 30 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Korean
Nutrition
- Serving Size: 1/2 cup
- Calories: 35
- Sugar: 4g
- Sodium: 480mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0.3g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg