Recipes Quick Cucumber Kimchi 5.0 (3,765) 2 Reviews Traditional Korean kimchi usually involves tossing vegetables with garlic, salt, chiles and other flavorings and letting them ferment for days. Bill Kim marinates these cucumbers for just two hours, so they're still crisp. By Bill Kim Bill Kim Born in Seoul, South Korea, Bill Kim is an award-winning Chicago chef and restauranteur known for merging his Korean heritage with the food of his Midwestern upbringing. He was one of the first fine-dining chefs to embrace casual concepts with this signature style of cuisine. Bill is the author of the acclaimed cookbook Korean BBQ (2018). Food & Wine's Editorial Guidelines Updated on February 2, 2023 Print Rate It Share Share Tweet Pin Email Active Time: 20 mins Total Time: 2 hrs 30 mins Yield: 2 1/2 cups © John Kernick Ingredients 2 pounds Kirby cucumbers, halved lengthwise and sliced crosswise 1/4 inch thick Kosher salt 1/4 cup untoasted sesame oil 1/2 small onion, thinly sliced 2 tablespoons finely chopped Thai or sweet basil 2 tablespoons gochugaru (Korean coarse red pepper powder; see Note) 1 tablespoon minced garlic 1 tablespoon minced peeled fresh ginger 1 teaspoon finely grated lime zest 1/2 teaspoon Asian fish sauce Directions In a colander, toss the sliced cucumbers with 1 tablespoon of kosher salt and let stand for 20 minutes. Rinse the cucumbers and drain well. In a large bowl, toss the cucumbers with all of the remaining ingredients and let stand at room temperature for 2 hours, stirring occasionally. Season the kimchi with salt and serve. Notes Gochugaru is available at Korean markets and at hmart.com. Rate it Print