Spicy Korean Cucumber Kimchi

A refreshing and tangy Korean appetizer made with crunchy cucumbers fermented in a spicy, garlicky chili paste. Perfect for a light start with a bold kick.

Steps

1. Slice the cucumber into thin rounds. Sprinkle with salt and let sit for 15 minutes to draw out moisture. 2. Rinse the cucumber with cold water and drain well. 3. In a bowl, mix chili flakes, sugar, garlic, fish sauce, and rice vinegar to form a spicy paste. 4. Toss cucumbers and green onion with the spicy paste until evenly coated. 5. Let it sit for 20 minutes at room temperature before serving to blend flavors.

1 medium cucumber 1 teaspoon salt 1 teaspoon Korean chili flakes (gochugaru) 1/2 teaspoon sugar 1 clove garlic, minced 1 teaspoon fish sauce 1 teaspoon rice vinegar 1 green onion, thinly sliced