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My review
Chinese-Korean Cucumber Kimchi
Helena C
"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 calsOriginal recipe yields 10 servings
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Directions
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Prep
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Ready In
- 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.
- 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.
- 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 g fat; 17.4 g carbohydrates; 1.8 g protein; 0 mg cholesterol; 4415 mg sodium. Full nutrition
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Reviews
Read all reviews 1012 Ratings
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Most helpful positive review
11/3/2009
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 kno...
Most helpful critical review
11/1/2015
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...
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11/3/2009
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 kno...
12/31/2010
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...
7/20/2010
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 ...
7/10/2012
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 ...
7/9/2016
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.
11/1/2015
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...
6/7/2015
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 di...
8/22/2014
Perfect! Made several jars and left them at my clients homes and have been asked to make more for profit! :)