Tasty Kimchi Cucumber Salad

I’ve been obsessed with this kimchi cucumber salad ever since I threw it together on a whim last summer! The crunchy cucumbers get this incredible tangy kick from the kimchi and just a touch of gochugaru for heat, and honestly, it’s become my go-to side dish for pretty much everything. It’s refreshing, takes maybe 10 minutes to make, and disappears from the bowl faster than I can say “make a double batch next time.”

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 110-140
• Protein: 3-5 g
• Fat: 7-9 g
• Carbohydrates: 12-16 g

Ingredients

• 5 cucumbers (chopped into 1/2-inch chunks)
• 1 tsp fine sea salt
• 1/2 cup kimchi (roughly chopped)
• 1/4 cup cilantro (roughly chopped)
• 1 tbsp toasted sesame seeds
• 1 1/2 tbsp seasoned rice vinegar
• 1 tbsp toasted sesame oil
• 1 1/2 tsp soy sauce
• 1/2 tsp freshly grated ginger
• 1/4 tsp gochugaru or red pepper flakes

Step 1: Prepare and Salt the Cucumbers

• 5 cucumbers, chopped into 1/2-inch chunks
• 1 tsp fine sea salt

Chop the cucumbers into 1/2-inch chunks and place them in a fine-mesh strainer or colander.

Sprinkle with fine sea salt and toss gently to coat evenly.

Let the cucumbers sit for 20-30 minutes—the salt will draw out excess moisture, which concentrates their flavor and prevents the salad from becoming watery.

I find that this step is crucial for getting a crisp, refreshing result rather than a soggy mess.

Step 2: Drain Cucumbers and Prepare Dressing Components

• drained cucumbers from Step 1
• 1/2 cup kimchi, roughly chopped
• 1/4 cup cilantro, roughly chopped
• 1 tbsp toasted sesame seeds
• 1 1/2 tbsp seasoned rice vinegar
• 1 tbsp toasted sesame oil
• 1 1/2 tsp soy sauce
• 1/2 tsp freshly grated ginger
• 1/4 tsp gochugaru or red pepper flakes

Press the cucumbers firmly in the strainer to remove as much liquid as possible, then discard the accumulated juice.

While the cucumbers are draining, roughly chop the kimchi and cilantro, and have your sesame seeds, rice vinegar, sesame oil, soy sauce, ginger, and gochugaru measured and ready.

This mise en place ensures smooth assembly once the cucumbers are ready.

Step 3: Assemble and Dress the Salad

• drained cucumbers from Step 1
• kimchi and cilantro from Step 2
• sesame seeds, rice vinegar, sesame oil, soy sauce, ginger, and gochugaru from Step 2

Transfer the drained cucumbers to a serving bowl.

Add the kimchi, cilantro, sesame seeds, rice vinegar, sesame oil, soy sauce, ginger, and gochugaru all at once.

Toss everything together gently but thoroughly, making sure the dressing coats all the vegetables evenly.

I like to taste and adjust the seasoning here—add a touch more soy sauce or gochugaru if you want deeper umami or more heat.

Step 4: Serve Immediately

Transfer the salad to a serving dish or individual bowls and enjoy right away.

The cucumber chunks will stay crisp and the flavors will be at their brightest when served fresh.

This salad is best eaten the day it's made.

Tasty Kimchi Cucumber Salad

Delicious Tasty Kimchi Cucumber Salad recipe with step-by-step instructions.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 6 servings

Calories: 125

Ingredients Method

Ingredients

  

• 5 cucumbers (chopped into 1/2-inch chunks)
• 1 tsp fine sea salt
• 1/2 cup kimchi (roughly chopped)
• 1/4 cup cilantro (roughly chopped)
• 1 tbsp toasted sesame seeds
• 1 1/2 tbsp seasoned rice vinegar
• 1 tbsp toasted sesame oil
• 1 1/2 tsp soy sauce
• 1/2 tsp freshly grated ginger
• 1/4 tsp gochugaru or red pepper flakes

Method

 

1. Chop the cucumbers into 1/2-inch chunks and place them in a fine-mesh strainer or colander. Sprinkle with fine sea salt and toss gently to coat evenly. Let the cucumbers sit for 20-30 minutes—the salt will draw out excess moisture, which concentrates their flavor and prevents the salad from becoming watery. I find that this step is crucial for getting a crisp, refreshing result rather than a soggy mess.
2. Press the cucumbers firmly in the strainer to remove as much liquid as possible, then discard the accumulated juice. While the cucumbers are draining, roughly chop the kimchi and cilantro, and have your sesame seeds, rice vinegar, sesame oil, soy sauce, ginger, and gochugaru measured and ready. This mise en place ensures smooth assembly once the cucumbers are ready.
3. Transfer the drained cucumbers to a serving bowl. Add the kimchi, cilantro, sesame seeds, rice vinegar, sesame oil, soy sauce, ginger, and gochugaru all at once. Toss everything together gently but thoroughly, making sure the dressing coats all the vegetables evenly. I like to taste and adjust the seasoning here—add a touch more soy sauce or gochugaru if you want deeper umami or more heat.
4. Transfer the salad to a serving dish or individual bowls and enjoy right away. The cucumber chunks will stay crisp and the flavors will be at their brightest when served fresh. This salad is best eaten the day it's made.