This spicy Korean cucumber salad is healthy and the perfect side dish for your Asian meal! For both kimchi lovers and haters alike!
Having grown up in Hawaii, I love all Asian foods. However, if I had to pick a favorite, Korean food is hands down the clear winner for me! Whenever we go back to the island to visit family, we always stop by the mall for some Yummy’s Korean BBQ!
Surprisingly, Oklahoma doesn’t have Korean fast food places 😉 so we’re left to make our own. With pretty much any Asian dish we’re eating, kimchi is a must! Some of you are like, “yuck!” I know kimchi is one of those foods you either love or hate.. I mean, not everyone’s going to enjoy eating stinky, fermented cabbage (what’s wrong with you people?!) But, whether you’re a kimchi fan or not, if you like cucumbers and spicy food, then this salad is a must-try!
This salad isn’t fermented, so you can rest assured that this will not taste like traditional kimchi (for all you haters out there!) But at the same time, if you’re a fan of kimchi, it is very reminiscent and therefore makes an awesome “quick kimchi” for those times you want some NOW (trust me, it happens!)
For me, this filled two 16-ounce mason jars. You can easily half the recipe, but if you’re making this for a get together or have spice lovers in your family, I might even suggest doubling it! It may seem like a lot as you’re slicing up the cucumbers, but they really do shrink down after they’re salted. In any case, I hope you enjoy this salad as much as we did! Eat it with Asian food, ramen, sandwiches, pizza…anything you’d like to add a little spicy kick to—The sky’s the limit!