Chinese-Korean Cucumber Kimchi

Name: Chinese-Korean Cucumber Kimchi
Prep time: 25 min
Cook time: 5 min
Total time: 2 h 60 min
Yield: 10 servings
Ingredients: 5 eaches cucumbers, peeled and cut into 1/2 x1 1/2 inch sticks; ½ cup sea salt; ½ cup white sugar; ½ cup white vinegar; 1 cup water; 2 tablespoons chili bean sauce (toban djan); 1 tablespoon hot chili oil; 2 (4 inch) fresh hot red chile peppers, sliced; 1 small onion, sliced; 5 cloves garlic, sliced and crushed

Rating: 4.42 stars

12 Ratings
10 Reviews
4 Photos

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

By Helena C

Gallery

Recipe Summary

prep:

25 mins

cook:

5 mins

additional:

2 hrs 30 mins

total:

3 hrs

Servings:

Yield:

10 servings

Nutrition Info

Directions

Step 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.

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Step 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.
Step 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.

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; protein 1.8g 4% DV; carbohydrates 17.4g 6% DV; fat 1.3g 2% DV; cholesterolmg; sodium 4414.6mg 177% DV. Full Nutrition

Reviews (10)

Most helpful positive review

JARRIE

11/04/2009

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 know Sriracha is not nearly the same thing, but it was the best I could come up with :) For anyone wondering how it tastes, it tastes like cucumbers in a hot & sweet vinaigrette. Thanks, I'll make this again! Read More

Helpful

(26)

Most helpful critical review

Shannon Lonnen

11/13/2015

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 1 1/2 Tablespoons. Read More

Helpful

(1)

12 Ratings

5 star values: 8
4 star values: 3
3 star values: 0
2 star values: 0
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

JARRIE

11/04/2009

Helpful

(26)

christ06

02/15/2011

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 sauce and chili garlic sauce. These two sauces are readily available at most grocery stores and combine to make a very good tasting and spicier substitute for the chili bean paste. Read More

Helpful

(17)

Julia C Brogli

07/21/2010

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 time I'm at the Asian grocery so I can make it as intended. Read More

Helpful

(15)

Nici

07/11/2012

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 sugar. Read More

Helpful

(6)

SAMMARTI

01/05/2013

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

Helpful

(2)

Sam

07/09/2016

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. Read More

Helpful

(1)

Outdoor_Chef

06/07/2015

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 did look forward to getting a slice of pepper. It was like candy. My neighbor immediately wanted the recipe. I will make this again. Thanks! Read More

Helpful

(1)

Shannon Lonnen

11/13/2015

Helpful

(1)

BRYTEBLESSING

08/22/2013

This is FANTASTIC!!- I left out the fresh chilis- and I only had chili pastes- not chili bean paste- Still came out great- I like hot - but not WAY hot-I'm making another batch today I LOVE Kim Chee itself so this is a grat alternative snack!! Read More

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Nutritional Information

Chinese-Korean Cucumber Kimchi

Servings Per Recipe: 10
Calories: 80.2

% Daily Value *

protein: 4 %

carbohydrates: 6 %

exchange other carbs:

dietary fiber: 4 %

sugars:

fat: 2 %

saturated fat: 1 %

cholesterol:

vitamin a iu: 4 %

niacin equivalents: 3 %

vitamin b6: 7 %

vitamin c: 23 %

folate: 3 %

calcium: 3 %

iron: 282 %

magnesium: 31 %

potassium: 8 %

sodium: 177 %

thiamin: 5 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Chinese-Korean Cucumber Kimchi

1 of 10

All Reviews

JARRIE

11/04/2009

Helpful

(26)

christ06

02/15/2011

Helpful

(17)

Julia C Brogli

07/21/2010

Helpful

(15)

Nici

07/11/2012

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 sugar.

Helpful

(6)

SAMMARTI

01/05/2013

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

Helpful

(2)

Sam

07/09/2016

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.

Helpful

(1)

Outdoor_Chef

06/07/2015

Helpful

(1)

Shannon Lonnen

11/13/2015

Helpful

(1)

BRYTEBLESSING

08/22/2013

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Paul Kelly

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Vivienne

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JARRIE

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Chinese-Korean Cucumber Kimchi

Gallery

Recipe Summary

Ingredients

Directions

Editor's Note

Nutrition Facts

Reviews (10)

Most helpful positive review

Most helpful critical review

All Reviews for Chinese-Korean Cucumber Kimchi

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Chinese-Korean Cucumber Kimchi

Gallery

Recipe Summary

Ingredients

Directions

Editor's Note

Nutrition Facts

Reviews (10)

Most helpful positive review

Most helpful critical review

All Reviews for Chinese-Korean Cucumber Kimchi