Quick Vegetable Kimchi
A fresh, vegan kimchi of crunchy radish, cucumber, carrot and scallion tossed in a garlicky gochugaru dressing. Ready to eat the same day and lovely as a bright banchan.
Servings
Ingredients
Nutrition
Per serving
Steps
Salt the vegetables
In a large bowl, toss the radish, cucumber and carrot with the salt. Let sit at room temperature for about 20 minutes so they release water.
- 400g radish/daikon
- 1 cucumber
- 1 carrot
- 1 tbsp coarse sea salt
✅ Done when: vegetables look slightly wilted and sit in a pool of liquid
Drain
Rinse the vegetables briefly under cold water to remove excess salt, then drain well and pat dry with a clean towel or paper towels.
- as needed water
- the salted vegetables from step 1 radish/cucumber/carrot
✅ Done when: vegetables feel mostly dry to the touch
Dress
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Rest
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Salt the vegetables
In a large bowl, toss the radish, cucumber and carrot with the salt. Let sit at room temperature for about 20 minutes so they release water.
- 400g radish/daikon
- 1 cucumber
- 1 carrot
- 1 tbsp coarse sea salt
✅ Done when: vegetables look slightly wilted and sit in a pool of liquid
Drain
Rinse the vegetables briefly under cold water to remove excess salt, then drain well and pat dry with a clean towel or paper towels.
- as needed water
- the salted vegetables from step 1 radish/cucumber/carrot
✅ Done when: vegetables feel mostly dry to the touch
Dress
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Rest
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
There are well over a hundred kinds of kimchi, made from radish, cucumber, scallion, leafy greens and more. Radish kimchi (kkakdugi) and stuffed cucumber kimchi (oi-sobagi) are among the most popular after cabbage kimchi.
Fresh, unfermented styles called geotjeori are eaten the same day they're made.
⭐ Why It's Famous
Quick vegetable kimchi brings crunch and brightness to any Korean meal — no long fermentation needed.
💡 Fun Fact
Traditional kimchi uses fish sauce or salted shrimp; temple kimchi made by Buddhist monks is vegan and skips garlic too.
Korean Peninsula
37.57°N, 126.98°E
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