Cucumber Kimchi Recipe (2024)

I make something similar....adding toasted sesame seeds and substituting a little anchovy paste for the shrimp...

I think it should be emphasized that once made, this quick kimchi really needs to sit in the fridge for at least 24 hrs in order for the flavors to "mature" and blend, Also, I add a drop of sesame oil and that seems to enhance this excellent side dish.

If you don't have mirin (a Japanese sweet rice wine that lends mild acidity to a dish) you can substitute apple cider, sweet marsala wine or balsamic vinegar, or if you mix in sugar, you can use dry sherry (1/2 as much sugar as sherry), vermouth (use 1/4 as much sugar as vermouth) dry white wine (twice as much sugar as wine), sake (one tablespoon of mirin equates to a teaspoon of sake and two tablespoons of sugar) or rice wine vinegar (1/2 as much sugar as vinegar),

The sweetness of mirin varies widely -- taste the brand you have before deciding how much sugar (if any) you need.

Absolutely fantastic, and so, so simple. The fermented shrimp is important, though a splash of fish sauce will do in a pinch. And absolutely use authentic gochugaru (try H Mart), not the feh stuff from Whole Foods.

Works well with carrots too

Anchovy paste suggestion helpful (allergic to shrimp), also made this very quickly with what's on hand, used chipotle flakes since had no gochugaru, and dry vernouth+sugar cause no mirin. Marinated about 1 hour, came out quite well. Other than these notes made exactly as written. Excellent side for the bulgogi.

Easy. And fantastic. (I reduce the sugar, because the mirin is plenty sweet enough, but the recipe is fine as written. And don't substitute for the fermented shrimp, which is critical.)

no to the garlic. too too raw and garlicky. wo garlic you can use these cucumbers on various dishes (like on my hot oatmeal, quinoa dish topped with poached egg) I sometimes use apple cider vinegar only with a bit more sugar. kirbies or persian cucumbers work best.

This is a big favorite in my family. Not only is it great with bulgogi or buldak, it's also amazing with pulled pork, hamburgers, and cold cut sandwiches. Anytime I make a batch, it rarely lasts more than a couple days in the fridge before it's snacked away. Oh also I use one very large English cucumber and slice it on my mandoline.

Liked the flavor a lot, but it was way too liquidy. I make traditional kimchi and this is never an issue.

This would be better if the recipe said what kind of "small cucumber" to use. I had five large pickling cukes and one and a halved the recipe. Way too much liquid, though the flavor was very good. Will try again with the single recipe.I think it may still be too liquidy even with the single recipe. I make traditinoal kimchi that needs to be fermented so maybe this is supposed to be liquidy?? Would be nice if the recipe said this.

Delicious and easy- I doubled the gochugaru because I prefer it spicier, and the chili lends a nice sweetness.

I used a slow cooker on high like another commentor recommended, roughly 4 hours. then I seared the meat at the end. I added kimchi that I already had on hand to the sliders themselves. This turned out amazing! I think next time I might use a deer or goat roast in place of the brisket, slice and cook the same way, I expect it would be equally awesome!

Best tartar sauce ever!

Everybody's improvements in the comments really helped me with this recipe. Sesame works great. And as I was out of cucumbers I just substituted with something similar in shape: String Cheese! My pet rorqual had wiped out the krill so some crushed Bugles filled the role sublimely!

Threw in my amaebi with this (toasted the tails first for crunch), substituted sugar with monk fruit sweetener. Wicked.

It would be good to know what a small cucumber is. Saying a small cucumber is a bit like saying a small pumpkin or a small amount of salt.

I sometimes substitute Thai fish sauce for the krill or the baby shrimp (which are about the size of a grain or two of rice). Only last about 3-4 days in the fridge, imho. (Love to cook Korean food and do so at least once or twice a week; hooked on the stuff having lived there twice for 2 and 3 years.

Can I substitute fish sauce for the fermented krill?

This is not kimchi; it is a quick pickle using vinegar, not a fermented dish. I’m sure it is tasty, but do not call it kimchi. Koreans have many side dishes, some spicy and some not, that are not kimchi.

This feels off just a bit... feel like it's missing sugar and fish sauce (or shrimp paste)?

Really delicious!! I made exactly as written, except omitted the fermented krill/baby shrimp, and per a reviewer's suggestion, microwaved the liquid before adding the sliced cucumbers to expedite the process. I've really enjoyed this kimchi on Asian-inspired pulled pork sandwiches, rice noodles with spicy pork and herbs (https://cooking.nytimes.com/recipes/1018852-rice-noodles-with-spicy-pork-and-herbs) and to add extra crunch and flavor to salads and tacos. Would be great with bulkogi, too!

Great way to use up an abundance of cucumbers from the summer garden. I use chili garlic paste instead of the suggested Korean spice.