A refreshing, crunchy Korean side (banchan) you can make in minutes. Unlike traditional kimchi, this version skips long fermentation. Lightly salt the cucumbers for about 20 minutes, drain off the excess liquid for crisp texture, then season with gochugaru and other aromatics. The result is a quick kimchi that stays fresh and bright with a pleasant heat — great alongside many dishes.
Rinse the cucumbers well. Quarter each lengthwise, then cut into pieces about 4–5 cm (1½–2 in) long.
Put the cucumbers in a bowl and add coarse salt (it draws out moisture better). Toss thoroughly with your hands, gently squeezing so they release juice. Leave at room temperature for 15 minutes.
Meanwhile, peel the carrot and slice it into thin matchsticks.
Rinse, pat dry, and cut the scallions into 4–5 cm (1½–2 in) pieces to match the cucumbers.
Once the cucumbers have released their juice, pour off the liquid. If you prefer a less salty result, briefly rinse them under cold running water, then transfer to a colander and let them drain well. This helps keep the kimchi from turning watery.
Peel the garlic and grate it finely or press it.
In a large bowl, mix the gochugaru, sugar, rice vinegar, fish sauce, sesame oil, and the garlic. You should get a thick, aromatic paste.
Add the cucumbers, carrot, and scallions. Toss by hand (kitchen gloves help) until every piece is evenly coated.
Sprinkle with sesame seeds and toss lightly to distribute, or reserve the seeds for serving to keep them crunchy. For deeper flavor, chill for 30–60 minutes to let the vegetables absorb the seasoning.
You can use any cucumbers for this recipe. In general, avoid varieties with very large, watery seeds — they’ll make the kimchi too watery.
Unlike traditional kimchi, this version is meant to be enjoyed soon after it’s made. It tastes best within the first 2–3 days, but it will keep in the fridge for up to 1 week. It’s normal for more liquid to collect over time as the salt continues to draw out moisture — just pour off the excess before serving.
Transfer the kimchi to a clean glass jar or an airtight container and keep it in the main compartment of the fridge, where the temperature is more stable. Always use clean, dry utensils when scooping it out. If needed, periodically drain off excess liquid.