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Korean-Style Marinated Cucumbers

Note: These cucumbers are marinated and not fermented (like kimchi) and as a result, will only last around 4 days in your refrigerator once you’ve prepared this recipe.

Yield: 1 to 2 quarts 1x
Prep: 12 hours 20 minsTotal: 12 hours 20 minutes


  • 2 pounds skin-on Melissa’s Mini Cucumbers, cut lengthwise into sticks 1 1/2 inches long by a half inch wide.
  • 1/2 pound daikon, peeled and cut into match stick-sized pieces
  • 1 bunch scallions (about 2 ounces), cut on the bias into half inch slices, white and greens
  • 3 tablespoons hot pepper paste, (found in the Asian section of most supermarkets)
  • 1 teaspoon shrimp paste (found in the Asian section of most supermarkets)
  • 2 teaspoons fish sauce, (found in the Asian section of most supermarkets)
  • 1 tablespoon finely minced fresh garlic
  • 2 tablespoons finely minced fresh ginger
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon sesame oil


  1. In a large bowl, toss cucumbers, daikon and scallions.
  2. In a small bowl combine all other ingredients then mix with the cucumber mixture.
  3. Cover tightly and let sit overnight.
  4. Stir and serve. Discard any remaining liquid.

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