Cucumber Kimchi

Name: Cucumber Kimchi
Total time: 25 min
Yield: 6 servings
Cuisine: korean
Ingredients: 3 small cucumbers, cut into 1/8-inch slices; 2 tablespoons kosher salt; 1 tablespoon sugar; 1 tablespoon gochugaru (Korean red-pepper flakes); 1/4 cup mirin; 6 tablespoons rice vinegar; 1 teaspoon grated garlic; 1 teaspoon fermented krill or baby shrimp (optional)

Recipe from Hooni Kim

Adapted by Sam Sifton

Updated Sept. 28, 2020

Cucumber Kimchi — Marcus Nilsson for The New York Times. Food Stylist: Brian Preston-Campbell. Prop Stylist: Angharad Bailey.

Total Time: About 25 minutes, plus overnight refrigeration (optional)
Rating: 5(252)
Comments: Read comments

This recipe came to The Times in 2011 as an accompaniment to bulgogi sloppy Joes, as envisioned by the chef Hooni Kim of Danji, but they add a tangy flavor to whatever they’re paired with. Making it is as simple as it gets — the cucumbers are quick pickled in rice vinegar and flavored deeply with gochugaru, or Korean red-pepper flakes. Serve it with the sloppy Joes, or alone, as a bar snack, with an ice cold beer. —Sam Sifton

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Ingredients

Yield:6 servings

3small cucumbers, cut into ⅛-inch slices
2tablespoons kosher salt
1tablespoon sugar
1tablespoon gochugaru (Korean red-pepper flakes)
¼cup mirin
6tablespoons rice vinegar
1teaspoon grated garlic
1teaspoon fermented krill or baby shrimp (optional)

Ingredient Substitution Guide

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Preparation

Step 1
Place the cucumbers in a medium-size bowl, then sprinkle with the salt. Let stand 20 minutes.
Step 2
Rinse cucumbers in cold water to remove salt, drain and pat dry.
Step 3
Return cucumbers to bowl, add other ingredients, toss to combine, cover tightly and place in refrigerator overnight or until ready to use.

Ratings

5 out of 5

252 user ratings

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Comments

Bev7 years ago

I make something similar....adding toasted sesame seeds and substituting a little anchovy paste for the shrimp...

Ethan7 years ago

I think it should be emphasized that once made, this quick kimchi really needs to sit in the fridge for at least 24 hrs in order for the flavors to "mature" and blend, Also, I add a drop of sesame oil and that seems to enhance this excellent side dish.

smawhort7 years ago

Delicious! But covering tightly is key! I made these last night and put them in a glass container with a plastic lid. I woke up this morning and my entire refrigerator smelled like garlic. I transferred them to a canning jar and that seems to contain the scent better (or maybe I just can't smell anymore).

Also I went to a Korean grocery store for the gochugaru and only one of the twenty varieties they carried was not a product of China.

Birdie8 months ago

Love these. I make them all the time to go with Korean dishes, but they're also great with pulled pork or hamburgers. Do make sure you do the bit where you salt them and let them drain. And they're best made the morning of or the night before.

Juls1 year ago

this is good recipe, nicely spicy, nicely tangy. I made it without mirin and it still bangs.

Birdie1 year ago

This is a big favorite in my family. Not only is it great with bulgogi or buldak, it's also amazing with pulled pork, hamburgers, and cold cut sandwiches. Anytime I make a batch, it rarely lasts more than a couple days in the fridge before it's snacked away. Oh also I use one very large English cucumber and slice it on my mandoline.

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