Salad
Kimchi Cucumber Salad
Crunchy cucumber tossed with chopped kimchi, gochugaru and sesame — a punchy, refreshing no-cook side in 10 minutes.
About this recipe
Kimchi Cucumber Salad is a salad snack for 2 that comes together with no stove at all — just prep, toss and serve., and it takes around 10 min start to finish. We sized it for a small household and ranked it on OneToCook by how much of it you already have in the fridge.
Good to know
* Dietary flags are derived from the listed ingredients — always check labels and your own needs for allergens.
Ingredients
- 2 cucumber
- 1 tsp sesame oil
- 1 tsp light soy sauce
- 1/2 tsp sugar
- 1/2 cup kimchi buy
- 1 tsp gochugaru buy
- 1 tsp sesame seeds buy
Equipment
Method
- 1
Slice the cucumbers and salt lightly; rest 5 min and drain.
~6 min
- 2
Chop the kimchi and toss with the cucumber, gochugaru, sesame oil, soy and sugar.
~3 min
- 3
Finish with sesame seeds; serve cold.
~1 min
Smart swaps
Out of something? Try one of these.
- Sesame oil
- use sparingly — a tiny bit of tahini, or just skip it; it’s a finishing flavour.
- Soy sauce
- tamari (gluten-free) or, in a pinch, a mix of Worcestershire sauce and water.
Cook's notes
- Smash the cucumber before slicing — the rough faces grab dressing far better than clean cuts. How to smash cucumber →
- Do your chopping first (mise en place). With everything prepped, the actual cooking here is only about 10 min.
Storage & leftovers
Best eaten fresh. If you’re prepping ahead, keep the dressing separate and only toss just before serving so it stays crisp — store the parts in the fridge for up to a day.
Frequently asked
How long does Kimchi Cucumber Salad take to make? +
Around 10 min from start to finish, almost all of it hands-on.
How many people does this recipe serve? +
As written it serves 2. To cook for 4, roughly multiply the ingredients — but cook in batches if the pan gets crowded, so things sear instead of steaming.
What equipment do I need? +
You’ll want: knife. OneToCook only suggests recipes that fit the equipment you tell it you have, so you can filter these out if your kitchen is more minimal.
What can I use if I'm missing an ingredient? +
Common swaps for this dish: Sesame oil → use sparingly — a tiny bit of tahini, or just skip it; it’s a finishing flavour; Soy sauce → tamari (gluten-free) or, in a pinch, a mix of Worcestershire sauce and water. See the full list of smart swaps above.
Can I make Kimchi Cucumber Salad ahead of time? +
Best eaten fresh. If you’re prepping ahead, keep the dressing separate and only toss just before serving so it stays crisp — store the parts in the fridge for up to a day.
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