Gochujang Cucumber Kimchi Recipe

Obsessed! This Gochujang Cucumber Kimchi Recipe is My Summer Staple

Let me confess something right up front: I’m completely obsessed with cucumber kimchi. Specifically, this cucumber kimchi recipe with gochujang. It’s crunchy, spicy, sweet, and just the right amount of funky — everything you want in a fresh, homemade side dish that screams summer.

The first time I made this, it was one of those sweltering July afternoons when the idea of turning on the stove felt criminal. I wanted something chilled, bright, and full of flavor to pair with leftover grilled chicken. I reached for cucumbers and gochujang, crossed my fingers, and the result was pure magic.

Since then, this dish has become a weekly staple in my fridge — a go-to for easy lunches, potlucks, or snacking straight from the jar when no one's watching. And now, I’m sharing it with you, because food this good deserves to be shared.

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What Is Cucumber Kimchi — And Why Add Gochujang?

If you're new to Korean food, welcome — you're in for a treat. Kimchi is Korea’s national dish: a fermented blend of vegetables (usually cabbage or radish) and seasonings. But there are dozens of varieties, and this version uses crisp cucumbers instead of cabbage, making it perfect for warmer months.

What makes this cucumber kimchi stand out is the gochujang — a fermented Korean red chili paste that's rich, spicy, and just a little sweet. It clings to the cucumbers like velvet, turning each bite into an explosion of bold, Asian salad flavor.

Unlike traditional kimchi, which can take weeks to ferment, this cucumber version is fast — you can eat it the same day, or let it ferment slightly for a more developed tang. It’s a great entry point if you’re intimidated by fermentation, but still want those pickled, spicy, probiotic-packed benefits.

Why This Recipe Is My Summer Must-Have

Here’s why I love this recipe — and I think you will too:

Fresh and Hydrating: Cucumbers are 96% water. They cool you down and help you stay hydrated.

Bold and Spicy: Gochujang adds deep umami and heat, without overwhelming.

Fermented or Fresh: Eat it right away, or let it ferment for a more traditional flavor.

Easy to Make: No complicated tools or techniques.

So Versatile: Serve it as a side dish, toss it into a rice bowl, or enjoy it as a stand-alone Asian salad.

Ingredients: What You’ll Need

Here’s the exact ingredient list for a small batch (about 3–4 servings). You can double or triple as needed.

Ingredients:

4 small Persian cucumbers (or 2 English cucumbers), sliced into ¼-inch rounds

1 tablespoon sea salt

1 tablespoon sugar

2 cloves garlic, minced

1 teaspoon ginger, finely grated

2 tablespoons gochujang (Korean red chili paste)

1 tablespoon rice vinegar

1 tablespoon soy sauce

1 teaspoon sesame oil

1 teaspoon toasted sesame seeds

2 scallions, sliced thin

How to Make It: Step-by-Step

This easy, homemade cucumber kimchi comes together in under 30 minutes (plus optional fermentation time). Here’s how I do it:

1. Prep the Cucumbers

Toss your cucumber slices with sea salt in a bowl and let them sit for 20–30 minutes. This draws out excess water so your kimchi doesn’t get soggy.

Afterward, drain the cucumbers and gently pat them dry with a clean kitchen towel or paper towels.

2. Mix the Seasoning Paste

In a separate bowl, whisk together:

2 tablespoons gochujang

1 tablespoon rice vinegar

1 tablespoon soy sauce

1 tablespoon sugar

2 cloves minced garlic

1 teaspoon grated ginger

1 teaspoon sesame oil

This paste should be thick and aromatic — spicy, sweet, and packed with umami.

3. Combine and Toss

Add the drained cucumbers, scallions, and sesame seeds into the paste. Mix well using clean hands or a spoon until everything is coated.

4. Taste and Adjust

Give it a taste — you may want a touch more vinegar for brightness or an extra sprinkle of sugar to balance the heat.

5. Serve or Ferment

You can eat it immediately for a fresh and spicy crunch, or pack it into a jar and let it ferment on the counter for 1–2 days before refrigerating. The flavor deepens and gets more tangy with time.

My Top 3 Kitchen Must-Haves (Amazon Picks)

Making this dish is simple, but the right tools can make the experience smoother, more enjoyable, and even tastier. Here are my personal kitchen favorites I use when making cucumber kimchi:

1. Chung Jung One Gochujang Korean Red Chili Paste

This is hands-down my favorite gochujang. It's authentic, perfectly spicy, and has that sweet-fermented depth you want in this recipe.

Why I Love It: It’s thick, rich, and doesn’t contain unnecessary fillers. One jar lasts a long time in the fridge and works great in marinades, sauces, and stews.

Grab a jar on Amazon: Buy Here

2. 16 oz Glass Mason Jars with Lids (Set of 4)

Perfect for storing your kimchi, fermenting, or even giving as gifts.

Why I Love It: The airtight seal keeps the pickles fresh and allows for safe fermentation without smells leaking out. Plus, they’re reusable and dishwasher safe.

Get them now: Buy on Amazon

3. Kitchen 8-Inch Chef Knife

If you're still using a dull knife for slicing cucumbers, do yourself a favor and upgrade. This knife changed my prep game completely.

Why I Love It: It’s affordable, razor-sharp, and feels balanced in the hand. Great for all your slicing and dicing needs — especially delicate veggies like cucumbers.

Slice like a pro: Buy Here

How to Store and Ferment It Safely

Whether you prefer the quick-pickle route or full fermentation, here’s how to keep your cucumber kimchi tasting its best:

For Quick Pickling: Store in the fridge and eat within 5 days. The flavor mellows and melds beautifully over 48 hours.

For Fermentation: Leave the sealed jar at room temperature for up to 2 days. Then move to the fridge. The texture will soften, but the flavor becomes deeper and more traditionally “kimchi-esque.”

Always use a clean spoon to serve — this keeps the jar from spoiling.

How to Serve It: Endless Pairing Possibilities

Here’s where it gets fun. This easy cucumber kimchi can go in so many directions:

As part of a Korean BBQ spread — alongside bulgogi or kalbi

Tossed into a cold noodle salad for spicy crunch

Added to a rice bowl with fried egg and sesame oil

Layered into wraps or tacos with grilled meats

Served with grilled fish or tofu as a refreshing side dish

It’s the perfect spicy, pickled, fresh component that brightens any plate.

Final Thoughts: Just Try It Once — You’ll Be Hooked Too

This recipe truly is my warm-weather obsession. The combination of crunchy cucumbers, rich gochujang, and that addictive spicy-sweet flavor makes this cucumber kimchi recipe with gochujang a permanent part of my kitchen routine.

And the best part? You don’t need to be an expert cook or own fancy tools. If you’re someone who’s been curious about trying Korean food, making your own fermented side dishes, or just want to spice up your lunch routine, this is the place to start.

Give it a try, and I promise you’ll be reaching for that jar again and again. And if you do make it, I’d love to hear about it! Leave a comment, share your tweaks, or tag me on social — let’s keep the kimchi love going.

Ready to try it? Grab your cucumbers and gochujang, and let the obsession begin.