Cucumber Kimchi

Kimchi is more a way of preparing a vegetable than one specific food. I’ve shown how to make Kimchi Soup which uses traditional “kimchi” made from Napa cabbage. Kimchi can be made from a variety of vegetables though: cucumbers, radishes, cabbage, etc.

Cucumber kimchi is Dan’s favorite kind of kimchi, and over Thanksgiving (I know, I know a long time ago!) Oma taught me how to make it.

Cucumber Kimchi

  • 1 seedless cucumber
  • Sea salt, approximately 1 teaspoon, more to taste
  • 3 tablespoons hot pepper powder, finely ground
  • 1 teaspoon crushed red pepper flakes
  • 3 green onions
  • 1 jalapeno or other spicy pepper
  • 1/2 teaspoon sesame oil
  • 1 teaspoon fish sauce
  • 1/2 teaspoon beef bouillon granules
  • 1 teaspoon minced garlic
  • Roasted sesame seeds, to taste

Slice cucumber into one quarter inch slices.

Place in bowl and sprinkle with sea salt. Below is the salt I used. I’ve found if there is a spice or ingredient that is used often in ethnic food, it is significantly cheaper at the ethnic grocery stores.

For Korean food, tofu, rice, soy sauce, sesame oil, sesame seeds, rice vinegar, fish sauce, etc. are all cheaper at the Korean market. I haven’t made Indian food too much yet, but I’ve noticed the spices and rice are significantly cheaper at the Indian marts. Do your research before buying at the typical American grocery stores!

Mix salt and cucumbers and let rest for 30 minutes.

Add hot pepper powder and crushed red pepper flakes to a small bowl.

Add enough water to make a paste. I just add a little at a time and mix until it looks paste-y.

Let the paste sit for 30 minutes, like the cucumbers.

Meanwhile, slice the green onions.

Slice or mince the jalapenos. We leave the seeds and ribs in for more heat, but you can take them out if you can’t handle the heat. Who am I kidding? I can’t take the heat either. This is Dan’s dish and only Dan’s dish. 🙂

Toss onions and jalapenos into the bowls with the cucumbers.

Add one large spoonful of red pepper paste, garlic, fish sauce, and sesame oil to the bowl and mix well.

Taste once mixed and add salt or more red pepper paste as needed.

Garnish with roasted sesame seeds and serve.


2 thoughts on “Cucumber Kimchi

    • Lol, maybe. If I was making it for me, I’d seed and de-rib the jalapeno and go light on the hot pepper paste. I can usually handle this dish if I scrap off most of the sauce and peppers. So yes, I think you can make it for the white man. 🙂

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