Spicy Cucumber Kimchi Salad
A quick and easy Korean-inspired salad combining crisp cucumbers and spicy fermented kimchi with a zesty kick of chili flakes and rice vinegar. Perfect as a refreshing side dish with bold flavors.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Cuisine: Korean
Ingredients
Scale
- 2 medium English cucumbers
- 1 cup kimchi
- 2 cloves garlic, minced
- 1 tsp gochugaru (Korean chili flakes)
- 2 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 2 green onions, thinly sliced
- 1 tbsp toasted sesame seeds
- Salt to taste
Instructions
- Slice 2 medium English cucumbers thinly (about 1/8 inch thick). If watery, toss with a pinch of salt and let sit in a colander for 10 minutes, then gently squeeze out excess moisture.
- In a mixing bowl, combine 1 cup chopped kimchi, 2 cloves minced garlic, 1 tsp gochugaru, 2 tbsp rice vinegar, and 1 tbsp toasted sesame oil. Stir until evenly mixed and aromatic.
- Add the drained cucumber slices and 2 thinly sliced green onions to the bowl. Gently toss to coat all ingredients in the kimchi dressing.
- Sprinkle 1 tbsp toasted sesame seeds on top. Taste and add salt as needed.
- Optional: Chill the salad in the refrigerator for 10-15 minutes before serving to let flavors meld.
Notes
Use fresh, firm cucumbers to avoid soggy salad. Drain cucumbers well to keep crispness. Adjust gochugaru to control heat. Toast sesame seeds at home for best flavor. Salad is best served fresh or chilled and consumed within 1-2 days.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 70
- Fat: 4
- Carbohydrates: 8
- Fiber: 2
- Protein: 2
Keywords: spicy cucumber salad, kimchi salad, Korean side dish, easy cucumber salad, gochugaru, fermented kimchi, quick salad recipe