Cucumber Kimchi Salad

Crisp, spicy, and full of heritage – pull up a chair and taste the tradition with cucumber kimchi salad.

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“My mother is Korean, and my father is not – but I’m sure my stomach is. I’ve eaten kimchi for as long as I can remember, my mom rinsing off the spice before feeding it to me like a little bird.”

by Jennifer Hansen who works in the Dangerous Goods department in Atlanta, USA

Cool, spicy and full of memories: Cucumber Kimchi offers a taste of Korean summer

Cucumber kimchi is a vibrant and refreshing take on Korea’s centuries-old tradition of fermented vegetables. As a go-to summer dish, it comes together with just a few simple ingredients: cucumber, carrot, onion, Korean red pepper flakes, sesame oil, and a touch of fish sauce that, when combined, create a bold, spicy-sour flavor. Traditionally served as “banchan”, this side dish complements richer meals with its freshness and crisp texture.

For Jennifer, cucumber kimchi is more than just a side dish; it’s the taste of home. Her vegan-friendly version draws on fond childhood memories, recalling how her mother lovingly prepared the dish for her.

Side Dish

Vegan

Preparation time: 30 min

Ingredients:

  • 2 lbs pickling cucumbers
  • 2 tbsp salt 1 small carrot - julienned
  • 1/2 small onion
  • 1 tbsp sesame oil Gochugaru - to taste (Korean red pepper flakes)
  • 1/4 tsp fish sauce

Preparation:

Add 1/2-inch, quartered cucumbers into a bowl, coat with salt.

Let it sit for 30 minutes, then rinse and drain cucumbers one time. In a separate bowl, mix remaining ingredients.

Finally, combine all ingredients.

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