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This kimchi cucumber naengmyeon is fresh and crunchy, with plenty of cold summer produce to offset the slightly spicy sauce.

Kimchi Cucumber Naengmyeon (Cucumbers with Kimchi Sauce)

This kimchi cucumber naengmyeon is when you want to cool down (all that raw veg!) and warm up (sort of spicy sauce) all at the same time.
Course Lunch
Cuisine Korean
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 1 person
Calories 241 kcal


  • 1 medium tomato halved
  • 1/2 small apple, pear, apple pear or anything sweet and juicy cored and quartered
  • kimchi to taste; 1 T - 1/4 cup
  • 1/4 teaspoon fish sauce
  • 1/2 teaspoon sesame oil
  • 1/2 T soy sauce
  • 1 English cucumber peeled into ribbons using a vegetable peeler
  • 1 hard-boiled egg halved
  • 1/4 cup thinly sliced pickled daikon


  1. Blend half of the tomato, the apple/pear/apple pear, kimchi, fish sauce, sesame oil and soy sauce until smooth.

  2. Combine the dressing and cucumber, then top with the egg, daikon and remaining tomato (chopped). You can serve it with other kinds of protein, add watermelon and furikake, or whatever floats your boat.

Recipe Notes

If you want a totally smooth sauce, peel the tomato and apple/pear before blending. 

You can buy pickled daikon at a Japanese, Chinese or Korean market, you can quick pickle your own. Combine a couple of splashes of white vinegar with sugar and salt, then toss in thinly sliced daikon. Toss occasionally, and you'll have quick pickled daikon in 15-20 minutes!