Sharing is caring!!
Spicy, crunchy, tangy flavors with fresh cucumber, carrot and scallion. This quick cucumber kimchi is a staple in summer. Make this as a side or a snack to munch. Vegan and plant-based.
Cucumbers are super refreshing, and when you combine salty, spicy, and tangy flavors to the cucumbers, they taste out of this world. They are quick to serve as an excellent side for any meal.
What is Cucumber Kimchi?
Cucumber Kimchi is a popular Korean side dish. There are a few types of cucumber kimchi and various kinds of other kimchi as well. Cucumber is stuffed with grated carrots, sesame seeds, and other spices in one kind of kimchi. This recipe of cucumber Kimchi is much more straightforward and quick.
Have you ever tasted kimchi from the Korean superstore? They are delicious; however, finding vegan alternatives is not always easy. You will find the ultimate salty, tangy, sweet, and spicy flavors in this kimchi.
Cucumber- English cucumber or Persian cucumbers are the best for this recipe. They are almost seedless, and they can hold their shape well.
Carrot- They provide a lovely texture to the kimchi. However, if you do not want to add them, skip them.
Scallion or Chives- Scallion or chives have a particular onion and garlic flavor. They are very mild and provide a lovely taste and aroma to the kimchi.
Garlic- Perfect aromatics for any Asian recipe.
Sesame Oil- Suitable for all types of Asian flavors and dishes.Provides a warm sweetness to the recipe.
Salt- Here, we are using salt twice.First, to cure the cucumber and its bitterness, if any. Later, with the spices, coat the cucumber. It will taste delicious.
Gochugaru- Perfect spice for cucumber Kimchi.Provides excellent color and spice level to the kimchi. Other red peppers will also work, but this is preferable.
Rice Wine Vinegar- For that tangy kick.
Sesame Seeds-For that lovely nutty flavor. It always enhances the taste.
You may want to check a few of my Asian recipes,
How to cook?
Make long slices of carrot after peeling and washing them.
Make long, thin slices of cucumbers. I have used Persian cucumber. Sprinkle some salt over them and leave for 5-7 minutes. Wash them with water and dry them with a paper towel.
Make thin slices of scallion as well.
Whisk sesame oil, vinegar,gochugaru, salt, and minced garlic.
- 4 Small Cucumber(Persian Cucumbers)
- 1 Medium Carrot
- 1 Cup Scallion
- 1 Tbsp Sesame Oil
- 1 Tsp Rice Wine Vinegar
- 1.5 Tbsp Gochugaru
- Salt,according to taste
- ½ Tsp Minced Garlic
- 1 Tbsp Sesame seeds for garnish.
- Peel ,carrot and cucumber seperately ,wash and dry them.
- Slice them lengthwise into sticks.
- Place carrot sticks,cucumber sticks and scallion sticks in a glass or ceramic bowl.
- Mix sesame oil ,rice wine vinegar ,gochugaru,minced garlic and salt .
- Pour all the dressing over the carrot ,cucumber and scallion sticks.
- Make sure you do it using your hands ,so that everything is coated with the dressing. Garnish with toasted sesame seeds.
- Cucumber Kimchi is ready to enjoy.