Recipe by Helena C
"Delicious and easy Korean-style refrigerator pickles with a bit of Chinese flair! It goes very well with Korean BBQ dishes. "
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cucumbers, peeled and cut into 1/2 x1 1/2 inch sticks
chili bean sauce (toban djan)
hot chili oil
2 (4 inch)
fresh hot red chile peppers, sliced
garlic, sliced and crushed
My husband REALLY liked this one! I didn't have the chili bean sauce or the chili oil, so I replaced both those ingredients with equal parts Sriracha. My apologies to the recipe submitter--I know Sriracha is not nearly the same thing, but it was the best I could come up with :) For anyone wondering how it tastes, it tastes like cucumbers in a hot & sweet vinaigrette. Thanks, I'll make this again!
This has become my go-to recipe for potlucks. The dish always comes home empty. The only changes I made is to use English cucumbers and replaced the chili bean paste with equal parts black bean sauce and chili garlic sauce. These two sauces are readily available at most grocery stores and combine to make a very good tasting and spicier substitute for the chili bean paste.
I don't have the chili bean sauce or fresh peppers but I've made this twice now with just the hot chili oil and it is so easy, quick, and tasty. I plan to pick up the chili bean sauce the next time I'm at the Asian grocery so I can make it as intended.
I used daikon radish in place of the cucumber,and it worked really well. The flavor was fine- spicy, but not extreme. It was too sweet, though, so next time, I'll use at lest half less of the sugar.
This was really good. I added purple cabbage as well.
This is FANTASTIC!!- I left out the fresh chilis- and I only had chili pastes- not chili bean paste- Still came out great- I like hot - but not WAY hot-I'm making another batch today I LOVE Kim Chee itself, so this is a grat alternative snack !!
* Percent Daily Values are based on a 2,000 calorie diet.
Chinese-Korean Cucumber Kimchi
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 12
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