Cucumber Kimchi


Maangchi Kimchi Recipe
Maangchi Kimchi Recipe

Cucumber kimchi is a less-common version of the traditional Korean cabbage kimchi that has crazed popular Western cuisine for the past couple of years. Kimchi is a side dish, or banchan in Korean, and is served alongside rice and a main dish. Banchan are not to be mistaken for appetizers, but rather, compliments to the meal.

Red pepper was not introduced into Korean cooking until the 17th century and cucumber and radish kimchi were the most important ingredients of kimchi until the 19th century, when core-forming cabbages became more readily available.* Additional ingredients were fish sauce, shell fish, squid, garlic, ginger, and salt.

Today’s kimchi options are vast and it is said that over 54 known varieties of kimchi are made in Korea alone.*

Total Time: 30 minutes
Chopping and mixing: 10 minutes


  • 3-4 persian cucumbers, sliced
  • 1 tbsp salt
  • 1/2 red onion, sliced
  • 1.5 tbsp crushed Korean red pepper flakes
  • 1.5 tbsp sesame seeds
  • 2 tbsp rice vinegar
  • 1/2 tbsp sugar
  • 1/2 tbsp sesame oil


First, mix sliced cucumbers and salt together and let sit for 20-30 minutes.cucumber, slicedPut the onions in a separate bowl and soak in ice water for the same amount of time.onions, in ice waterWhile you wait, mix together the pepper flakes, sesame seeds, vinegar, sugar and sesame oil.

After 20-30 minutes, your cucumbers will have released water.salted cucumbers, water releasedRinse cucumbers and dry them in a paper towel. Do the same for the onions.

Then, in a bowl, combine the mixture with the cucumbers and onions.

Serve kimchiserved with currywurst

Where should I buy these ingredients?

Cukes are a summer vegetable! Buy local at a farmer’s market.

How many does it serve?

This recipe serves about 8 people when served as a side dish.

What does this pair well with?

I served mine with Currywurst. But this goes well with any Korean dish or curry-flavored main.

How long can it last?

In a covered glass container, it lasts about a week.

 * Lee, Cherl-Ho. “Kimchi; Korean Fermented Vegetable Foods.” Journal of the Korean Society of Food Culture, 1986, pp. 395–402. Korea Science.

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