Great dish. I had it while I was in Korea and had to bring it back with me; the recipe that is. The dish is ready after 30 minutes, but the cucumbers become infused with more flavor after 12 to 24 hours.

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Recipe Summary

prep:
10 mins
additional:
1 hr
total:
1 hr 10 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cut cucumber into 4-inch pieces and cut each piece into quarters. Place cucumber pieces in a bowl, add salt, and mix until coated. Let cucumbers stand at room temperature until liquid has been extracted, about 30 minutes; drain.

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  • Combine scallions, vinegar, garlic, ginger, chile oil, Korean chile powder, sugar, and fish sauce in a non-reactive bowl.

  • Stir cucumbers into the vinegar mixture; cover bowl with plastic wrap. Refrigerate cucumber mixture until chilled and flavors have blended, at least 30 minutes.

Cook's Note:

You can find fish sauce and Korean chile powder (gochugaru, gochugalu, or Korean crushed red pepper) in the Asian-food section of large supermarkets and in Asian specialty markets.

Editor's Note:

The nutrition data for this recipe includes the full amount for the salt. The actual amount of the salt consumed will vary.

Nutrition Facts

34 calories; protein 0.6g 1% DV; carbohydrates 3.9g 1% DV; fat 2.1g 3% DV; cholesterolmg; sodium 365.7mg 15% DV. Full Nutrition

Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/23/2017
Very easy to make and the flavor is great!!! I used a Chinese "Chili Garlic Sauce that was available at my local supermarket and it came out perfectly... Read More
(3)
10 Ratings
  • 5 star values: 8
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/22/2017
Very easy to make and the flavor is great!!! I used a Chinese "Chili Garlic Sauce that was available at my local supermarket and it came out perfectly... Read More
(3)
Rating: 5 stars
07/26/2016
This is just like the Korean Cucumber Kimchi we enjoyed in Seoul. Delicious. We make this weekly and give mason jars of it to our family and friends. I recommend using English cukes as recommended in the recipe quarter as directed but remove the seeds (reduces the water). We sweat the cukes then place in paper towels to fully dry then pack in mason jars proportionally placing the appropriate amount of kimchi sauce in each jar ( we make a 4X batch each time). They stay crisp for weeks. Great recipe! Read More
(2)
Rating: 5 stars
03/29/2015
So simple and so good. Made a couple adjustments since I live in the middle east and a few ingredients aren't available. But still awseome! Read More
(1)
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Rating: 4 stars
01/13/2017
Very nice made it the other day to have as a side dish with some homemade miso ramen. I cut my cukes smaller than the recipe states cut it into eights instead of quarters then cut each of those into 1 inch pieces so they're bite sized. Very nice look forward to eating more of them in the future. Read More
(1)
Rating: 5 stars
03/04/2017
Great taste and recipe. Yum! Read More
Rating: 5 stars
09/19/2015
So easy only changed the amount of Korean chile powder since I like it a little hotter.. Thanks again for posting this recipe. Read More
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Rating: 4 stars
07/29/2017
Very easy to make. I did make a few substitutions using ingredients I had on hand. I used sea salt instead of kosher salt. I substituted apple cider vinegar for the rice vinegar. I substituted soy sauce in place of the fish sauce. I used powdered ginger instead of fresh ginger and I used gochujang (Korean hot sauce) instead of the hot chili oil and Korean red pepper. I also added sesame seeds and sesame seed oil. So no my version's not 100% authentic Korean. We'll see how it tastes when my parents come over for dinner on Sunday! Read More
Rating: 5 stars
11/13/2016
Not too salty at all but you have to use kosher salt NOT table salt and rinse about 6 times. This was Delish.. Hubby ate it for breakfast lunch and dinner until gone. I made this as is only adding a second English cucumber. This recipe is spot on and will be making for years to come. Thank you for sharing this... Read More
Rating: 5 stars
08/27/2017
Wow I didn't realize how much I would love these and the big plus is my husband does too!! They are spicy and delicious and good pretty much on anything. LOVE love love! Read More