Spicy Cucumber Kimchi Recipe
This traditional Korean spicy kimchi salad recipe is easy to make with baby pickling cucumbers, carrots, and fiery red pepper flakes. It's a delicious way to add an irresistible kick of heat to any meal!
Servings: 10 servings (5 cups)
Calories: 60kcal
Ingredients
- 1 pound seedless baby cucumbers 4 cups sliced
- 1 cup thinly sliced carrots
- ½ cup thinly sliced onions (cut into quarters)
- 1 tablespoons sliced basil leaves
- 1-2 tablespoons Gochugaru Korean crushed red pepper flakes
- 2 cloves garlic minced
- 2 teaspoons fresh grated ginger
- 3 tablespoon sesame oil
- 2-3 tablespoon soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon granulated sugar
Instructions
- Slice the baby cucumbers into thin rounds. Then thinly slice the carrots, onions, and basil leaves. Make sure to cut the onion into quarters before slicing so you have short curved segments.
- Set out a large mixing bowl. Combine the cucumbers, carrots, onions, and basil. Add 1 tablespoon of gochugaru chili flakes, followed by the minced garlic, grated ginger, sesame oil, 2 tablespoons, soy sauce, rice vinegar, and sugar. *Start with the lower amount of chili flakes and soy sauce, so you can add more if needed at the end.
- Toss well to mix the salad. Then cover and rest for at least 30 minutes at room temperature. Taste, then add additional chili flakes and soy sauce if needed.
- Serve at room temperature within the next 2-3 hours. Or cover and chill for later use.
Notes
Keep the spicy cucumber salad in an airtight container and store in the fridge. It is best to enjoy homemade kimchi within 1 week of preparing.
Nutrition
Serving: 0.5cup | Calories: 60kcal | Carbohydrates: 5g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 225mg | Potassium: 147mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2434IU | Vitamin C: 3mg | Calcium: 18mg | Iron: 0.4mg