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Chinese-Korean Cucumber Kimchi

Rated as 4.42 out of 5 Stars
4

"Delicious and easy Korean-style refrigerator pickles with a bit of Chinese flair! It goes very well with Korean BBQ dishes. "
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Ingredients

3 h servings 80
Original recipe yields 10 servings

Directions

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  1. Mix the cucumbers and sea salt together in a bowl, let stand for 30 minutes to let the cucumbers soften. Drain, and rinse with fresh water.
  2. While the cucumbers are standing in salt, whisk together the sugar, vinegar, and water in a saucepan; bring to a boil. Reduce heat, and stir in the chili bean sauce and hot chili oil.
  3. Mix the cucumbers with sliced chiles, onion, and garlic in a heatproof airtight container, and pour the hot vinegar mixture over the vegetables. Cover and refrigerate for 2 to 3 hours to blend the flavors. Serve chilled.

Footnotes

  • Editor's Note
  • The nutrition data for this recipe includes the full amount of the salt. The actual amount of salt consumed will vary.

Nutrition Facts


Per Serving: 80 calories; 1.3 17.4 1.8 0 4415 Full nutrition

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Reviews

Read all reviews 10
  1. 12 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

My husband REALLY liked this one! I didn't have the chili bean sauce or the chili oil, so I replaced both those ingredients with equal parts Sriracha. My apologies to the recipe submitter--I kno...

Most helpful critical review

Too much salt! I made it exactly as the recipe says and rinsed and rinsed the salted cucumbers... to no avail! It does have a good flavor, but too salty to eat. I believe next time I will use...

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My husband REALLY liked this one! I didn't have the chili bean sauce or the chili oil, so I replaced both those ingredients with equal parts Sriracha. My apologies to the recipe submitter--I kno...

This has become my go-to recipe for potlucks. The dish always comes home empty. The only changes I made is to use English cucumbers and replaced the chili bean paste with equal parts black bean...

I don't have the chili bean sauce or fresh peppers but I've made this twice now with just the hot chili oil and it is so easy, quick, and tasty. I plan to pick up the chili bean sauce the next ...

I used daikon radish in place of the cucumber,and it worked really well. The flavor was fine- spicy, but not extreme. It was too sweet, though, so next time, I'll use at lest half less of the ...

This was really good. I added purple cabbage as well.

I have made this numerous times and have found it to taste like that I used to get in Korea. I usually use four red Thai chiles due to personal taste.

Too much salt! I made it exactly as the recipe says and rinsed and rinsed the salted cucumbers... to no avail! It does have a good flavor, but too salty to eat. I believe next time I will use...

I made this to top off my pork belly sliders. It was a huge hit. I used serano peppers to back the heat off for my wife and kids. I think the chili peppers would have been great. That said, I di...

Perfect! Made several jars and left them at my clients homes and have been asked to make more for profit! :)