5.0 from 9 votes
Spicy Cucumber Kimchi Recipe
This traditional Korean spicy kimchi salad recipe is easy to make with baby pickling cucumbers, carrots, and fiery red pepper flakes. It's a delicious way to add an irresistible kick of heat to any meal!
Prep Time
15 mins
Resting Time
30 mins
Total Time
45 mins
Servings: 10 servings (5 cups)
Calories: 60 kcal
Course:
Side Dish , Salad , Appetizer , Condiments
Cuisine:
Asian , Korean
Ingredients
- 1 pound seedless baby cucumbers 4 cups sliced
- 1 cup thinly sliced carrots
- ½ cup thinly sliced onions (cut into quarters)
- 1 tablespoons sliced basil leaves
- 1-2 tablespoons Gochugaru Korean crushed red pepper flakes
- 2 cloves garlic minced
- 2 teaspoons fresh grated ginger
- 3 tablespoon sesame oil
- 2-3 tablespoon soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon granulated sugar
Instructions
- Slice the baby cucumbers into thin rounds. Then thinly slice the carrots, onions, and basil leaves. Make sure to cut the onion into quarters before slicing so you have short curved segments.
- Set out a large mixing bowl. Combine the cucumbers, carrots, onions, and basil. Add 1 tablespoon of gochugaru chili flakes, followed by the minced garlic, grated ginger, sesame oil, 2 tablespoons, soy sauce, rice vinegar, and sugar. *Start with the lower amount of chili flakes and soy sauce, so you can add more if needed at the end.
- Toss well to mix the salad. Then cover and rest for at least 30 minutes at room temperature. Taste, then add additional chili flakes and soy sauce if needed.
- Serve at room temperature within the next 2-3 hours. Or cover and chill for later use.
Cup of Yum
Notes
- Keep the spicy cucumber salad in an airtight container and store in the fridge. It is best to enjoy homemade kimchi within 1 week of preparing.
Nutrition Information
Serving
0.5cup
Calories
60kcal
(3%)
Carbohydrates
5g
(2%)
Protein
1g
(2%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Monounsaturated Fat
2g
Sodium
225mg
(9%)
Potassium
147mg
(4%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
2434IU
(49%)
Vitamin C
3mg
(3%)
Calcium
18mg
(2%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 10servings (5 cups)
Amount Per Serving
Calories 60
% Daily Value*
| Serving | 0.5cup | |
| Calories | 60kcal | 3% |
| Carbohydrates | 5g | 2% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 225mg | 9% |
| Potassium | 147mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 2434IU | 49% |
| Vitamin C | 3mg | 3% |
| Calcium | 18mg | 2% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.