Crunchy, tangy, and refreshingly spicy, this easy cucumber kimchi with rice vinegar and chili flakes is the perfect Korean side dish to whip up when you're craving something bold, flavorful, and fast. It’s a quick cucumber kimchi that doesn’t require fermentation time, but still captures the essence of traditional korean food kimchi. With just a few pantry staples and crisp cucumbers, you’ll have a deliciously addictive kimchi cucumber recipe that pairs beautifully with rice, grilled meats, or even tucked into wraps and tacos for creative kimchi recipe ideas dinners.

PIN IT

Easy Cucumber Kimchi with Rice Vinegar and Chili Flakes

Print Recipe Pin Recipe

Prep Time 15

Total Time 15

Course Condiment, Side Dish

Cuisine Korean

Servings 4

Equipment

Mixing bowls One large for salting the cucumbers and another for mixing the marinade
Colander To drain the cucumbers after salting
Cutting board and sharp knife For slicing cucumbers and other veggies
Microplane or grater For ginger
Measuring Spoons
Gloves (optional) Mixing chili flakes and garlic by hand can be a little intense

Ingredients

4 cups Korean cucumber or Persian cucumbers sliced (about 4–5 small cucumbers)
1 tablespoon kosher salt
2 tablespoons rice vinegar
1 tablespoon fish sauce or substitute with soy sauce for vegetarian option
2 teaspoons sugar
2 –3 teaspoons gochugaru Korean red chili flakes — adjust to taste
2 cloves garlic finely minced
1 teaspoon grated ginger
2 scallions finely sliced
1 teaspoon sesame oil
1 teaspoon toasted sesame seeds optional
¼ small carrot julienned (for color and crunch, optional)

Instructions

Step 1: Salt the Cucumbers

Start by tossing your sliced cucumbers in a bowl with the kosher salt. This draws out excess water, helping the cucumbers stay crisp while allowing the flavors to soak in better. Let them sit for about 15 minutes.

Step 2: Drain and Rinse

After 15 minutes, drain the cucumbers in a colander and give them a quick rinse under cold water to remove excess salt. Pat them dry gently with paper towels or a clean kitchen cloth.

Step 3: Make the Marinade

In a clean bowl, mix the rice vinegar, fish sauce (or soy sauce), sugar, gochugaru, minced garlic, grated ginger, and sesame oil. Stir well until the sugar dissolves and the mixture looks uniform.

Step 4: Combine Everything

Add the cucumbers, scallions, and optional carrots into the marinade and toss everything together until the cucumber slices are well coated. Use gloves if you want to protect your hands from chili or garlic.

Step 5: Chill and Serve

Let the cucumber kimchi sit for at least 10 minutes before serving, though it tastes even better after a few hours in the fridge. Sprinkle with sesame seeds before serving for a nutty finish.

Perfect Pairings

This quick cucumber kimchi goes beyond being a simple side. It’s an incredibly versatile dish that can elevate your meal in multiple ways:

Serve alongside grilled meats like bulgogi, kalbi, or spicy Korean pork for a bold, crunchy contrast.
Top off rice bowls with cucumber kimchi, a fried egg, and sautéed greens for a simple Korean-style bibimbap.
Use in tacos or wraps with seared tofu or roast chicken for a fusion twist on kimchi recipe ideas.
Pair with other Korean side dishes like japchae, kongnamul (seasoned soybean sprouts), or cabbage kimchi to create a mini banchan platter.
Add to noodle dishes like cold soba or spicy Korean noodles for an extra layer of flavor.

FAQs

1. Can I use regular cucumbers instead of Korean cucumbers?

Yes, but choose English or Persian cucumbers, which have thinner skins and fewer seeds. Regular slicing cucumbers are too watery and can become mushy.

2. Do I have to use fish sauce?

Not necessarily. You can substitute with soy sauce or tamari for a vegetarian version. However, fish sauce adds that distinctive umami depth associated with many authentic kimchi recipes.

3. Is this cucumber kimchi fermented?

No, this is a non-fermented, quick kimchi recipe. It’s ready to eat almost immediately, making it a great option if you’re craving kimchi pickles flavor without the wait of fermented kimchi.

4. How long will it keep in the fridge?

This cucumber kimchi is best eaten within 3–4 days while the cucumbers remain crisp. It will soften over time but still be tasty for up to a week if stored in an airtight container.

5. Can I add other vegetables to this recipe?

Absolutely! Thinly sliced radishes, carrots, or even a handful of shredded napa cabbage can give you a hybrid cucumber and cabbage kimchi recipe for a more layered side dish.