Quick Vegetable Kimchi
Photo: Vikas Kumar / Unsplash
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.
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Start your free weekContinue with free accessSalt the vegetables
Toss the radish, cucumber and carrot with the salt and leave for 20 minutes to draw out water.
Drain
Rinse briefly, drain and pat dry.
Dress
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Rest
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Salt the vegetables
Toss the radish, cucumber and carrot with the salt and leave for 20 minutes to draw out water.
Drain
Rinse briefly, drain and pat dry.
Dress
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
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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