Instant Gochujang Cucumber Kimchi Salad

Instant Gochujang Cucumber Kimchi Salad


1 large slicing English or Japanese cucumbers or 4-6 kirbys or Persian (preferable any cucumber with small seeds)

2 tablespoon MIL Tangy, Sesame or Garlic Gochujang (adjust more or less depending on your taste)


I can’t think of an easier way to make ‘instant’ kimchi. The juicy crisp taste of fresh cucumbers are perfect match with our Gochujang sauces. Just add cucumber and you’ve got a perfect side dish for your next picnic side or barbecue. 

  • Halve the cucumbers lengthwise, then cut them into 1/8 inch diagonal slices.
  • In a medium bowl, mix cucumbers with Gochujang sauce until well combined.
  • Serve immediately or refrigerate and eat within a few hours.
  • Add edamame or carrots for a twist.

More Recipes