Mom's Spicy Cucumber Kimchee


May be a little salty, but that is because it's meant to be eaten with rice. Spices can be adjusted to your personal taste. Hope you enjoy! It goes great with bulgogi.

Prep Time:
15 mins
Additional Time:
1 hrs
Total Time:
1 hrs 15 mins
8 servings


  • ¼ cup gochujang (Korean hot pepper paste)

  • 1 tablespoon white sugar

  • 1 tablespoon sesame seeds

  • 2 teaspoons sesame oil

  • ½ cup white vinegar

  • 2 tablespoons soy sauce

  • 1 teaspoon toasted sesame oil

  • 1 dash Korean instant beef stock (such as Dashida®)

  • 4 Kirby cucumbers, thinly sliced

  • 1 tablespoon toasted sesame seeds


  1. Combine gochujang, white sugar, 1 tablespoon sesame seeds, and 2 teaspoons sesame oil in a small bowl to make a seasoned gochujang paste.

  2. Whisk vinegar, soy sauce, 1 teaspoon toasted sesame oil, and instant beef stock together in a large bowl. Stir in seasoned gochujang paste. Add cucumbers; stir until coated. Sprinkle with 1 tablespoon toasted sesame seeds.

  3. Let cucumbers marinate in the refrigerator before serving, at least 1 hour.

Cook's Notes:

Substitute rice vinegar for the distilled white vinegar if desired.

Dashida(R) beef stock and gochujang are available at Korean markets.

Nutrition Facts (per serving)

75 Calories
3g Fat
12g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 75
% Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 3%
Sodium 311mg 14%
Total Carbohydrate 12g 4%
Dietary Fiber 1g 4%
Total Sugars 5g
Protein 2g
Vitamin C 4mg 20%
Calcium 45mg 3%
Iron 1mg 4%
Potassium 226mg 5%

* 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.

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