When the sun is high and the temperatures soar, there’s nothing quite like a refreshing dish to complement your summer barbecue, especially if we’re talking about Korean barbecue such as pork belly or short ribs (kalbi). Cucumber Kimchi, is an easy and quick-to-make summer kimchi that effortlessly pairs with your grilled delights. This no-fuss recipe is a testament to simplicity and flavor, promising a burst of crispness and zest that even you will love. In this post, we’ll guide you through crafting this seasonal delight step by step.

Ingredients:

4 small cucumbers
2 green onions
1 carrot
½ tsp Korean fish sauce
½ tsp grated ginger
1 tbsp honey
2 minced garlic cloves
1 tbsp Gochugaru (Korean hot pepper flakes)
Sea salt or Kosher Salt

Step by Step Preparation:

Prepare the Cucumbers: Begin by cutting off both ends of the cucumbers. Depending on their size, halve or divide them into three pieces. Slice each piece lengthwise twice, resulting in four quarters. Place the prepared cucumbers in a large bowl and generously sprinkle coarse sea salt or Kosher salt over them. Gently mix the cucumbers, ensuring even distribution of the salt. Set aside for about 20 minutes.
Create the Kimchi Sauce: In a separate bowl, combine the Korean fish sauce, grated ginger, honey, minced garlic, and Gochugaru. Mix these ingredients thoroughly to create a flavorful kimchi sauce.
Marinate the Cucumbers: After 20 minutes, brush off the salt from the cucumbers. Gently toss the cucumbers with the prepared kimchi sauce. Add the carrot, cut into julienne strips, and the green onions, similarly cut into julienne. Give the mixture another gentle mix to ensure all the ingredients are evenly coated with the sauce.
Store and Ferment: Transfer the marinated cucumber mixture into an airtight glass container. Seal the container and let it stand at room temperature for 12 to 18 hours. This fermentation period will allow the flavors to meld and develop, resulting in the signature kimchi taste. After fermentation, move the container to the refrigerator.
Serve and Savor: Your Cucumber Kimchi is now ready to be enjoyed! Serve it immediately for a crunchy and fresh experience or wait for the fermentation process to unfold. This chilled version can be refrigerated for up to a week once fully fermented. However, if you’re anything like us you will not be able to resist eating it all up within a day or two.

In a world of complex recipes and intricate flavors, this Cucumber Kimchi recipe brings a breath of fresh air to your kitchen. Its straightforward preparation and invigorating taste make it a standout addition to any summer meal. So, when the weather heats up and the grill beckons, remember to whip up a batch of this cucumber kimchi—it’s a delicious testament to the joys of uncomplicated culinary pleasures.

What is Gochugaru?

Gochugaru is a staple ingredient in Korean cuisine, referring to Korean red pepper flakes. These pepper flakes are made from dried and ground red chili peppers, providing a vibrant color and a moderate level of heat to dishes. Gochugaru is a key component in many Korean dishes, including kimchi, stews, marinades, and sauces. Its unique flavor profile combines spiciness with a slightly smoky and sweet undertone, making it a crucial element in achieving the distinctive taste of Korean cuisine.

You can find Gochugaru in specialized Korean markets. My go-to is Kimchi Mart in Pembroke Pines. You can also find it at Asian markets, or the Asian section at chain supermarkets. Your other option is to buy Gochugaru online.