Name: Spicy Cucumber Kimchi
Prep time: 15 min
Total time: 45 min
Cuisine: Korean
Ingredients: 1 pound seedless baby cucumbers (about 4 cups), sliced; 1 cup thinly sliced carrots; ½ cup thinly sliced onions, quartered; 1 tablespoon sliced basil leaves; 1–2 tablespoons Gochugaru (Korean red pepper flakes); 2 cloves garlic, minced; 2 teaspoons fresh grated ginger; 3 tablespoons sesame oil; 2–3 tablespoons soy sauce; 2 tablespoons rice vinegar; 1 teaspoon granulated sugar

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Spicy Cucumber Kimchi is a quick and vibrant Korean-inspired side dish made with crunchy baby cucumbers, carrots, onions, and a bold blend of chili flakes, garlic, ginger, and sesame oil. This fresh, fiery kimchi salad comes together in under an hour and adds a satisfying crunch and spicy kick to any meal—from grilled meats to rice bowls and more.

Why You’ll Love This Recipe

This cucumber kimchi is fast, flavorful, and incredibly easy to make—no fermentation required. It’s the perfect balance of heat, tang, and umami, and delivers a refreshing crunch with every bite. Unlike traditional kimchi, which can take days to ferment, this version is ready in under an hour and keeps well in the fridge for quick meals all week long. It’s a great way to introduce Korean flavors to your table with minimal effort.

Spicy Cucumber Kimchi

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 pound seedless baby cucumbers (about 4 cups, sliced)
1 cup thinly sliced carrots
½ cup thinly sliced onions (cut into quarters for short segments)
1 tablespoon sliced basil leaves
1–2 tablespoons gochugaru (Korean red pepper flakes)
2 cloves garlic, minced
2 teaspoons fresh grated ginger
3 tablespoons sesame oil
2–3 tablespoons soy sauce
2 tablespoons rice vinegar
1 teaspoon granulated sugar

Directions

Thinly slice the baby cucumbers, carrots, onions (quartered first), and basil leaves.
In a large mixing bowl, combine the cucumbers, carrots, onions, and basil.
Add 1 tablespoon gochugaru, garlic, ginger, sesame oil, 2 tablespoons soy sauce, rice vinegar, and sugar.
Toss everything together until well mixed.
Cover and let the mixture rest at room temperature for at least 30 minutes to allow the flavors to develop.
Taste and adjust seasoning, adding more gochugaru or soy sauce if needed.
Serve at room temperature or chill until ready to enjoy.

Servings and timing

This recipe yields approximately 5 cups (10 servings at ½ cup each).
Prep time: 15 minutes
Resting time: 30 minutes
Total time: 45 minutes

Variations

Add daikon radish: Swap out or mix with carrots for a peppery crunch.
Include scallions: Add sliced green onions for an extra layer of flavor.
Spice it up: Increase gochugaru or add a dash of Korean chili paste (gochujang) for more heat.
Make it tangier: Add a splash more rice vinegar or a squeeze of lime juice.
Sweeten it naturally: Substitute honey or maple syrup for granulated sugar.

Storage/Reheating

Storage: Store in an airtight container in the refrigerator for up to 1 week.
Reheating: This dish is served cold or at room temperature—no reheating needed.
Best enjoyed: Within 2–3 days for maximum crunch and flavor.

FAQs

Is this a traditional fermented kimchi?

No, this is a quick kimchi-style salad that skips the fermentation process. It’s ready to eat within an hour.

What is gochugaru?

Gochugaru is Korean red pepper flakes—mild to moderately spicy with a smoky-sweet flavor. It’s essential for authentic Korean spice.

Can I use regular cucumbers?

Yes, but slice them thin and remove large seeds if using standard cucumbers for better texture.

How spicy is this dish?

It has a medium level of heat. Start with 1 tablespoon gochugaru and add more to taste.

Can I make this dish ahead?

Yes! It can be made a day in advance and stored in the fridge. The flavor improves slightly over time.

What do I serve with cucumber kimchi?

Serve it with rice, grilled meats, tofu, noodles, or other Korean side dishes.

Is this kimchi vegan?

Yes, this recipe is completely plant-based and vegan-friendly.

Can I make it gluten-free?

Yes, simply use gluten-free tamari instead of soy sauce.

Can I ferment this if I want to?

You could let it sit at room temperature for 1–2 days in a sealed jar to lightly ferment, but it’s designed to be enjoyed fresh.

Why is basil included?

Basil adds a fresh, herbal twist. You can omit or replace it with mint or cilantro for a different flavor profile.

Conclusion

This Spicy Cucumber Kimchi is a fast and flavorful way to enjoy bold Korean flavors without the wait of fermentation. Crunchy, spicy, and zesty, it’s a refreshing side that livens up any meal. Whether you’re new to Korean cuisine or a longtime fan, this simple salad-style kimchi is a must-try recipe to keep in your rotation.

Jessica