You may remember my friend Seung Hee from previous posts, she’s the one that trained in Korean royal cuisine. She has quickly become one of my closest friends, not to mention a huge inspiration! Our first time cooking together she came over with a bag of groceries and a zip-top filled something very special… she brought me a bag of gochugaru, a coarsely ground red pepper that is made by her family still residing in Korea. It’s slightly sweet, a little smoky, and hot – it’s incredible! 
Now that we’re leaving and moving across the country to San Francisco in just a few weeks, I’m reminiscing a bit about all of our fun in the kitchen, all of the incredible wine and champagne we drank, and even the Korean spa she took me to where I was scrubbed from head to toe within an inch of my life! I’m going to miss it all. 
Seung Hee makes phenomenal kimchi of all varieties, one of my favorites was when she whipped up a quick cucumber kimchi. She doesn’t have a recipe, she just knows – much like a master painter who doesn’t need a model to paint a masterpiece. This particular quick cucumber kimchi is my version, an homage if you will. I know I’m not supposed to say someone else’s is better when I’m trying to get you to try my recipe – but to be perfectly honest in a kimchi throwdown, Seung Hee would kick my ass. Be that as it may, this is still a mighty delicious dish and it’s got all of the flavor and heat you love in a good kimchi. It’s fantastic on it’s own or even on hamburgers or hotdogs! 
Seung Hee and I may be on opposite ends of the country soon, but I know our friendship will stand the test of time and distance. Actually… as I write this I’m texting with her – she’s planning a night of Korean bbq and something called soju bombs. Something tells me I’ll be cabbing it that night… If you want to check out all of the amazing stuff Seung Hee is making and what she’s eating, check her out on Instagram @koreanfusion. 
- 1 pound Kirby cucumbers*
- 1¼ teaspoon salt, divided
- 1½ - 2 tablespoons gochugaru
- 1½ teaspoons fresh ginger, minced
- 4 garlic cloves, thinly sliced
- 1 tablespoon fish sauce
- 1 teaspoon rice vinegar
- 1 carrot, sliced into matchsticks
- 2 scallions, thinly sliced diagonally
- Place a colander in the sink. Trim the ends off of the cucumbers and slice in half, lengthwise. Then slice them ½ inch thick. Place them in the colander and sprinkle with ¼ teaspoon salt. Toss and allow to sit for 15 minutes - this will draw out some of the moisture.
- In the meantime, add the remaining teaspoon of salt with gochugaru, ginger, garlic, and fish sauce in a large bowl. Stir together to fully incorporate. Add the carrots, scallions, and cucumber. Toss and let it sit for 15 minutes before serving.
**You can find gochugaru certainly at any Korean grocery store and most general Asian grocery stores. You may also purchase it online.
I’m having about 35 people at our annual 4th of July party. I love having a very diverse menu to celebrate all of the cultures and people who live in our United States (and or great mix of friends and family members’ from all over the world). I would like to make this Kimchi – a double batch. because of time constraints, can I make it 2 days ahead and how long will it last in the fridge after the party (just in case I have some left over – although from the sounds of the reviews – I don’t think there will be any).
Oh, Cherie! That sounds like a blast! Absolutely you can make this several days in advance! In fact, if you want… you can let it sit out on the counter for a day to ferment a bit and then transfer to the fridge. Or if you’re more comfortable, you can refrigerate it right away. It will keep for about a month, but I’m willing to bet it will be gone long before then 😉
Omg. This is fabulous!! I’ve always been intimidated to make kimchi. This is wonderful. I had to fight my 10 yr old kimchi hating daughter for 1/2!!! Am making again tonight in the right proportions I had only made a little since I thought I would be the only one eating it. Thanks for the wonderful recipe
That’s fantastic, Jane! I’m so glad you and your daughter liked it so much – it’s always exciting when you can get someone to enjoy something you love 🙂
Yummy! Can I put something other than fish sauce?
Hi Katie! Fish sauce is really such a wonderful ingredient adding incredible depth of flavor and it’s really integral for making kimchi. Are you wanting to sub the fish sauce because it doesn’t sound appealing? If that’s the case, I know the smell can be quite strong, but it dissipates as other ingredients are added. And if you like Thai or Vietnamese cuisine, chances are it’s in your favorite dishes. When used in the right proportions, it really creates a wonderful flavor! If however you’d like to sub due to dietary restrictions, there are vegan-friendly fish sauce recipes on the web that you could use.
Hope this helps! And I hope you enjoy 🙂
I’ve been wanting to make kimchi for a while now and I love the sound of quick kimchi. I’m going to have to look for some gochucaro tomorrow. 🙂
I love a quick kimchi – I’m just too impatient 😉 Gochugaru has such a wonderful complex heat – I know you’re gong to love it!
I’m lovin this recipe. My family makes fun of me bec they say that I should’ve been born Korean or Thai since I eat it so much. Ahhh only in my dreams. Can’t wait till they come over and I show off my new kimchi making skills. Also following Seung Hee on insta now bec I mean this is just toooo good.
Lol! That’s ok, I’ve been making so much Korean food recently, you’d think I were half Korean and not half Japanese! 😉 Awesome that you’re following Seung Hee on IG… she’s talking about starting her own blog – I think she should totally do it 😉
This cucumber kimchee sounds outrageously delicious! Love! And Seung is an awesome friend. I mean helloooo she provides inspiration and brings you culinary goodies?!? That’s a #bestie for sure!! I’m in the process of moving states too, so I feel your pain! Good luck! ♡ But, having this kimchee (and a great friend) has to help! Cheers!
Yes, Seung Hee has been amazing! I’m going to miss her.
Where are you moving to? Isn’t it such a pain? I’ve moved 7 times in 8 years – I can’t wait until I can just stay somewhere for awhile 🙂 At least we’ll get a fun road trip in from ATL to SF – I so want to see cheesy roadside monuments, like the giant ball of string 🙂
I could eat Kimchi until I am blue in the face, and then have some more! 😉
Me too! Or red in the face… depending on spice level 😉
Good luck with moving, Kathleen! Hopefully Seung Hee can visit you once you’ve settled in 🙂 This cucumber kimchi sounds beyond amazing! My mouth is watering over how flavorful and delicious this would be with everything! Kimchi is seriously my weakness. I make a big batch of kimchi every week using Maangchi’s recipe and now I can’t wait to try this cucumber one! It looks legendary!
Thanks, Kelly! Our move was actually pushed up – they’re coming to pack us this Monday (let the insanity begin)! Kimchi pairs so well with so many things – I hope you like this recipe. I love Maangchi’s blog – her stuff is always so good!
Don’t leave me! And brace yourself for da sojubombs.
Thanks for the shoutout my dear!!
I know…. we’re just gonna have to move you out to SF too 😉 I’m SO excited for sojubombs! Something tells me I need to bring my ‘A’ game 😛
Kathleen, you’re moving to SF?! When did this happen? Sorry I missed this. . and you got a homemade bag of gochugaru?!!! oh my goodness. . I honestly don’t think I’ve ever tasted homemade gochugaru, only the store bought kind. Something tells me I’m missing out. . and I’m Korean, yo. I love cucumber kimchi!! love this recipe!!! and the Korean spa . . were all the women buck naked? It took me like 2 hrs to get comfortable the first time I went to one. . but yeah man, I walked out with baby butt smooth skin!!!! and bright side: now Seung Hee can visit you in SF!
Yes! My husband got a job out there and we’re moving in just 2 weeks (let the insanity begin)! I know you were just in SF, but if you’re out there again anytime soon let me know – I can hook you up with some of my stash 😉
The Korean spa was definitely a trip! Walking around and letting it all hang out took a little getting used to. And boy oh boy, they scrubbed my like I had never bathed before… and in places that surprised me! Talk about getting personal – ha! But I will say, my skin has never been smoother! I’d do it again in a heartbeat 😉 Btw, did you see the video of when Conan went to a Korean spa – hilarious! https://www.youtube.com/watch?v=k70xBg8en-4
Homemade kimchi is the BEST. The problem with having it is that you just can’t go back to store bought! There’s a great Korean store that’s 30 minutes from my place and they make their own Kimchi. Family run, and hilarious – they will not sell kimchi more than 2 days old, they are total kimchi nazis and I LOVE it.
This quick Kimchi is awesome!! The word “quick” appeals because I know real kimchi does take ages. PS Seung Hee sounds like a legend. Please share more of her recipes!! I’d love a classic Korean BBQ marinade 🙂 I use one my Korean hairdresser dictated to me while doing my roots! Speaking of which….I must share that recipe!! Puuuurrfect for your summer!
Totally agree, Nagi! Homemade kimchi is always the best! The Korean store by your house sounds like the ‘soup nazi‘ from Seinfeld… ‘no kimchi for you!’;)
Seung Hee IS a legend! She amazes me with her knowledge and abilities! I’ll see if I can get some info from her on a classic bbq marinade 🙂
I was thinking yesterday that I needed a kimchi recipe to try and tada!! 🙂 This looks awesome! (p.s. check out your spelling of SF 😉 )
Thank you my dear! Sounds like we had a moment of foodie e.s.p 😉 I am admittedly the worst speller… ever! You’d think spell check would have picked that up – thanks for looking out. xoxo
So much flavor and so easy to make! I remember the previous Korean recipe, can’t wait to see some more 🙂 Pinned!
Thanks, Mira! I am certain Seung Hee will continue to be an inspiration 🙂
This is just wonderful, Kathleen! I always thought that kimchi was really difficult to make, but this recipe makes me feel like I could have a go. Love your photos, too (as usual!)
Your Korean friend sounds like a really special gal. It’s very rare and precious to meet a friend you know you’ll keep for life!
Thank you so much, Helen! Foodie friends are the best, aren’t they!?
Kimchi is actually fairly easy to make…. it’s waiting for fermentation that can sometimes be hard. But this is a ‘quick’ kimchi so it’s meant to be made and eaten right away 🙂
I have always wanted to try kimchi and this looks delicious. I’m sorry you have to leave behind your culinary friend, I hope she can come and visit you.
If you like bold garlicy and spicy flavors, you’re going to love kimchi – it pairs really well with bbq and other meats.
I’m sad to leave, but we’re already planning a girls trip to Napa to indulge 😉
This sounds seriously amazing girl! I think I’d like it even better than regular kimchi!
Thanks sweetie! I’m a big fan of cucumbers and because it’s a ‘quick’ kimchi, the cucs stay crisp.
Sharing to Welcome to My Kitchen, scheduled.
Awesome! Thanks so much, Charles! 🙂