Kimchi Cucumbers
An addicting Asian cucumber salad with an ever-so-slight spicy bite. Perfect as a side dish or just an afternoon snack!
Ingredients
- 8 Persian cucumbers, sliced
- 1/2 tsp. salt
- 2 tbsp. minced garlic
- 4 green onion stalks, sliced
- 1 small onion, sliced
- 2 tbsp. gochugaru powder
- 2 tsp. sugar
- 1/4 c. rice wine vinegar
- 1/4 c. sesame oil
- 1/2 tsp. grated ginger (optional)
- 1/2 tbsp. red pepper flakes (optional)
- Sesame seeds, for sprinkling
Instructions
- In a large bowl, add the cucumbers, salt, garlic, green onion, onion, gochugaru powder, sugar, rice wine vinegar, sesame oil, red pepper flakes, and sprinkle over sesame seeds.
- Mix until thoroughly combined. Chill in refrigerator for 30 minutes before serving or up to overnight to let flavors meld.
Notes
- This is definitely a "season to taste" recipe. I added the ginger and red pepper flakes to the original recipe because I felt like there was true kimchi flavor missing. But I say make the recipe and then add ingredients to your liking!
- Personal opinion, without the red pepper flakes there is no spice to the original recipe. I add about 1/2 to 1 tbsp. of flakes depending on how large the batch is and how spicy I want it. The longer the salad sits, the spicier it becomes.
- For the best snack bite, Persian cucumbers are best to use. But if you can't find them, regular cucumbers are just fine. You may want to quarter them into bite sized pieces though!
- Odds are you don't have the gochugaru powder on hand but it comes in a large bag, so once you have it you have it! Easily order it online or find at any Asian store.
- I love eating these cucumbers on top of a hot bowl of rice. They're also great served with a nice piece of meat!
Tried this recipe?Let us know how it was!