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Tangy, mildly spicy and the perfect, quick addition to a bowl of rice! The best replacement to kimchi when you want that spicy, tangy, crunchy addition to your meals right away.
I am a gigantic fan of kimchi. Which is not surprising considering my love for anything sour really. Pickles, saurkraut, you name it. Salt and vinegar chips are also high on my list of YUM. So naturally, this Korean style cucumber salad is one of my most commonly made recipes.
You can also try my other cucumber salad if you're looking for something a little different!
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🥘Ingredients
You can replace the gochugaru pepper flakes with gochujuang which is the red pepper paste as it is easier to find.
Please see the recipe card for exact quantities.
🔪Instructions
Step One - Slice cucumbers into half moons like so.
Step Two - Add the cucumbers to a bowl and then add all of your spices. Then add everything to a container and place in the refrigerator to marinate for a day or more.
👩🏻🍳Cook's Top Tip
These cucumbers are best after marinating for a couple of days so try to plan ahead when making these so that when served, they are at their prime flavor profile!
🍱Storage
Refrigerator - Store in an airtight container (with a little room at the top) for up to 2 weeks.
Do not freeze.
Check out some more related recipes!
📖 Recipe
Equipment
- 1 Knife
- 1 bowl
Ingredients
Instructions
- Wash and slice the cucumbers into half moons.4 cups sliced cucumber
- Add the sliced cucumbers to a bowl and then add everything else and mix with your hands. Gently massage the cucumbers while mixing with the seasonings.½ cup vinegar,½ cup water,¼ cup soy sauce,2 Tablespoons sugar,1 Tablespoon sesame oil,1 Tablespoon gochugaru chili flakes
- Place the cucumbers into a container, being sure to dump the liquid into the container with the cucumbers afterwards. Cover and refrigerate for at least 1 whole day, or 24 hours for best results. You can consume right away of course if you can not wait.
Notes
- If you can not find the dry korean chili flakes, you can use the korean chili paste which is more easily found.
- For Gluten-Free - swap the soy sauce with tamari or coconut aminos if you also need soy-free.
- Storage - in an airtight container in the fridge for up to 2 weeks. Do not freeze. Do not heat up. I mean, you can, but it won't be very good...
Nutrition
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