Korean Cucumber Salad (Cucumber Kimchi)
Spicy, tangy, and refreshing Korean cucumber salad sliced accordion-style so every fold holds bold garlic, chili pepper, and sesame seasoning.
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Servings: 4 servings
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Equipment
- Chopsticks
Ingredients
Cucumbers
- 2 English cucumbers
- 2 tbsp Salt
Seasoning
- 1 tbsp Korean chili flakes gochugaru
- 1 tbsp Sugar
- 1 tbsp Rice vinegar
- 1 tbsp Soy Sauce light soy sauce
- 1 tbsp Garlic finely minced
- 1 tbsp Sesame oil
- 1 tbsp Toasted sesame seeds
Instructions
Slice the Cucumbers (Slinky Style)
- Place one cucumber between two chopsticks or wooden spoons.
- Slice straight down in 1/4-inch intervals, cutting until the knife hits the chopsticks.
- Flip the cucumber over and slice again at a 45-degree diagonal, again stopping at the chopsticks.
- Gently stretch into an accordion shape and cut into 2–3 inch sections if needed.
Salt and Rest
- Toss cucumbers with salt and let sit for 10 minutes.
- Rinse with cold water, then drain and gently squeeze off excess liquid to concentrate flavor.
Make the Seasoning
- In a bowl, combine chili powder, sugar, rice vinegar, soy sauce, garlic, sesame seeds, and sesame oil.
- Stir until evenly mixed.
Toss and Finish
- Add cucumbers to the seasoning mixture and toss thoroughly, coating every fold.
- Serve immediately for maximum crunch or chill 20–30 minutes for deeper flavor.
Notes
- Accordion slicing increases surface area so seasoning clings inside every fold.
- Salt first to prevent a watery dressing.
- Best served fresh and crisp.