Super Easy Cucumber Kimchi (Kkakdugi Style) – No Salting Required!
Super Easy Cucumber Kimchi (Kkakdugi Style) – No Salting Required!
Quick and Easy Cucumber Kimchi (Kkakdugi)
It’s cucumber season! Try making this incredibly simple cucumber kimchi without any pre-salting. Enjoy a refreshingly crisp and flavorful side dish!
Main Ingredients- 5 Cucumbers
- 1/2 cup Gochugaru (Korean chili flakes, adjust to spice preference)
- 1/4 cup Fish Sauce (preferably anchovy or sand lance)
- 50g Onion (about 1/4 of a small onion)
- 1 Tbsp Minced Green Onion
- 1 Tbsp Minced Garlic
Cooking Instructions
Step 1
First, wash the cucumbers thoroughly under running water. Scrubbing them with coarse salt or baking soda can help remove any residue or dirt from the skin effectively.
Step 2
Trim off the ends of the washed cucumbers. Then, cut them into bite-sized cubes, about 1.5 to 2 cm in size, resembling kkakdugi (cubed kimchi). Cutting them too thinly might reduce the crisp texture, so aim for a good thickness.
Step 3
Next, add 1 tablespoon of the minced green onion to the cubed cucumbers. The slight pungency of the green onion will complement the freshness of the cucumber, creating a richer flavor profile.
Step 4
Thinly slice 50g of onion and add it to the bowl with the cucumbers. The natural sweetness of the onion will make the kimchi brine even more refreshing and deeply flavored.
Step 5
Now, let’s prepare the seasoning for mixing. Pour in 1/4 cup of fish sauce to add a savory umami boost. You can use anchovy fish sauce or sand lance fish sauce interchangeably.
Step 6
It’s time to add the gochugaru for that signature Korean kimchi spiciness and vibrant color. If you prefer a spicy and red kimchi, add the full 1/2 cup of gochugaru. However, if you like it milder, feel free to reduce the amount. For a white kimchi version, you can omit the gochugaru entirely. Gently mix all the ingredients and seasonings together until well combined. Your delicious cucumber kimchi is ready to be enjoyed!
