This is my mom’s simple recipe for my all-time favorite Korean banchan: it truly goes with anything and everything! I especially love pairing this cucumber salad with beef, rice, and a little seaweed.
Mom’s Cucumber Kimchi Salad
Recipe by
Servings
6 servings
Prep time
15 min
Cooking time
10 min
Calories
–
Ingredients
- 10 Persian cucumber sliced diagonally
- 6-7 diced green onions
- 1/2 white onion thinly sliced
- 1-2 tbsp Korean coarse sea salt
- 1/4 cup Korean chili flakes (gochugaru)
- 3 tbsp fish sauce (can substitute with soy sauce)
- 2 tbsp minced garlic
- 2 tbsp agave or any sweetener
- 2 tbsp toasted sesame seeds
Directions
- Prepare the Cucumbers: Cut cucumbers into desired shape. I love an oblong shape for a crunchier bite. In a large bowl, sprinkle 1-2 tbsps of course salt onto cut cucumbers and gently massage, then set aside for 15 minutes. After 15 minutes, there should be a pool of water at the bottom of the bowl. Rinse and pat dry.
- Assemble the Kimchi Salad: In the bowl of dried cucumbers, add diced green onions, sliced white onion, Korean chili flakes, fish sauce, minced garlic, agave, and toasted sesame seeds. Gently mix together until everything is well incorporated.
- Store and Refridgerate: Store in an airtight container and consume within a week.
Notes
Using this same recipe, I’ve made apple kimchi (using fuji apples instead of cucumbers), which turned out DELICIOUS! Worth a try!
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