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Quick cucumber kimchi.

Quick Cucumber Kimchi

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  • Author: Betty
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x


Units Scale


  • 4 cups cucumbers, sliced or cubed
  • 1 cup carrots, shredded (or thinly sliced)
  • 1/2 cup white onion, sliced
  • 1/4 cup green onions, sliced
  • 2 tsp kosher or coarse salt


  • 2 Tbsp gochugaru (Korean red pepper coarse flakes)
  • 2 Tbsp granulated sugar
  • 2 Tbsp unseasoned rice vinegar
  • 1 Tbsp sesame oil
  • 1/2 Tbsp minced garlic


  1. Place cucumbers, carrots, white onions, and green onions in a colander or salad spinner insert. Sprinkle with salt and toss to combine. Allow to sit for 10 minutes in the sink to let juices drain off.
  2. Spin the veggies in a salad spinner to remove excess water or use paper towels to pat dry. Tip the veggies into a large bowl.
  3. Mix the sauce ingredients until thoroughly combined. Pour the sauce over the cucumber mixture and gently toss to coat.
  4. Serve immediately. Cover leftovers and keep in the fridge for up to one week.