Korean Cucumber Kimchi with Spicy Dressing

Korean Cucumber Kimchi with Spicy Dressing

VegetarianKoreanSide DishQuickEasyHealthy
⏱️ 20m PREP
🔥 0m COOK
👥 4 SERVINGS
⚡ 50 CAL/SERV
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Overview

A refreshing and spicy Korean side dish made with crunchy cucumbers and a flavorful chili dressing, perfect for adding a kick to any meal.

Macronutrients per serving

12
grams
Protein
2.0g 17%
Fat
2.0g 17%
Carbs
8.0g 67%

Rich in nutrients

☀️ Vitamin C
30% DV
Supports immune function
☀️ Vitamin A
15% DV
Essential for vision and immunity
🔺 Calcium
4% DV
Important for bone health
🔺 Iron
6% DV
Crucial for oxygen transport in the blood
✦ Antioxidants
High
Protects cells from damage

Ingredients

Main Ingredients

  • 4 cups cucumbers sliced
  • 1/4 cup coarse sea salt
  • 1 tablespoon sugar
  • 4 cloves garlic minced
  • 1 teaspoon ginger grated
  • 1 bunch green onions chopped

Spicy Dressing

  • 2 tablespoons Korean red pepper flakes (gochugaru)
  • 2 tablespoons fish sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon sesame seeds toasted

Instructions

  1. 1 Slice cucumbers into thin rounds and place them in a large bowl.
  2. 2 Add the coarse sea salt to the cucumbers, mix well, and let sit for 20 minutes to draw out excess moisture.
  3. 3 Rinse the cucumbers thoroughly under cold water to remove the salt, then drain well and pat dry with paper towels.
  4. 4 In a separate bowl, combine minced garlic, grated ginger, chopped green onions, sugar, and the ingredients for the spicy dressing.
  5. 5 Mix the dressing ingredients until well combined and the sugar is dissolved.
  6. 6 Pour the spicy dressing over the drained cucumbers and toss until the cucumbers are evenly coated.
  7. 7 Transfer the cucumber kimchi to a clean jar or airtight container and let it marinate in the fridge for at least 1 hour before serving.

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