# Korean Cucumber Kimchi

This recipe guides you through making chatpati, spicy, and tangy Korean cucumber kimchi, perfect to eat with rice, ramen, or by itself.

- Cuisine: Korean
- Category: Soup
- Language: en

## Ingredients

- 3 cucumbers
- 3 tbsp Salt
- 0.5 cup thinly chopped carrots
- 0.5 cup 1 inch long cut spring onion
- 0.5 cup Onion
- 1 tbsp Garlic
- 2 tbsp Gochugaru
- 1 tbsp Soy sauce
- 1 tbsp Sesame seeds
- 1 tbsp Vinegar
- 1 tbsp Honey

## Instructions

1. Cut the cucumbers.
2. Salt the cucumbers really well.
3. After an hour, remove the excess water from the cucumbers.
4. Rinse the cucumbers well and keep them aside.
5. In a bowl, add thinly sliced carrot, spring onion, onion, gochugaru, sesame seeds, soy sauce, vinegar, and honey.
6. Mix it well using your hands.
7. Stuff the cucumbers with the mixture.
8. Keep it overnight.

## Equipment

- bowl

## Tips

- You can use 1 tbsp of red chili powder if you don	 have Gochugaru or Korean red pepper flakes.

## Source

- Original video: https://youtube.com/shorts/P7G56wsMYKY?si=UdqXo9m8NwVm1Rbe
- Recipe page: https://www.cliprecipe.com/recipe/6aa59cbf-e8ca-45bb-b85d-b724abe61be5
- Extracted: 2026-05-09

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt