Tangy Korean Cucumber Kimchi Salad with Chili Flakes
This easy-to-make cucumber kimchi combines the crispness of cucumbers with the spiciness of Korean chili flakes for a tantalizing side dish.
Preparation
Get these tasks done before you start cooking.
Marinating the Cucumbers
- 1
Salt Cucumbers
Place sliced cucumbers in a bowl and sprinkle with salt.
- 2
Rest
Mix well and let sit for 20 minutes.
- 3
Rinse & Drain
Rinse with cold water and drain thoroughly on a clean kitchen towel.
Tip: Ensure the cucumbers are fully drained to keep the salad crisp and not watery.
Preparing the Kimchi Sauce
- 1
Combine Aromatics
In a separate bowl, combine garlic, ginger, and chili flakes.
- 2
Add Sauces
Add fish sauce and rice vinegar, mixing until well blended.
- 3
Rest Sauce
Set aside to let flavors meld.
Tip: Chill the sauce for a more refreshing experience.
How to Make Tangy Korean Cucumber Kimchi Salad with Chili Flakes
Total time: 2 h · Yields 4 servings
- 1
Assembling
Toss cucumbers with the kimchi sauce, ensuring even coating.
- 2
Marinating
Cover and refrigerate for at least 1 hour for flavors to develop.
- 3
Final Touches
Stir in the marinade mixture and adjust seasoning as needed.
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