Korean Pickled Cucumbers (Oi-sobagi)
These crunchy, refreshing pickled cucumbers are a staple Korean side dish that balances spicy, savory, and tangy flavors perfectly.
Ingredients
- •4 Persian or Kirby cucumbers
- •1 tablespoon kosher salt
- •2 tablespoons Korean red chili flakes (gochugaru)
- •1 tablespoon soy sauce
- •1 tablespoon rice vinegar
- •1 teaspoon sugar
- •1 clove garlic, minced
- •1 teaspoon toasted sesame oil
- •1 green onion, thinly sliced
- •1 teaspoon toasted sesame seeds
Instructions
- 1
Wash the cucumbers thoroughly and cut them into 1-inch thick rounds or bite-sized chunks.
- 2
Place the cucumber pieces in a bowl, sprinkle with the kosher salt, and toss well. Let them sit for 20 minutes to draw out excess moisture.
- 3
While the cucumbers sit, whisk together the gochugaru, soy sauce, rice vinegar, sugar, minced garlic, sesame oil, and sliced green onions in a small bowl to create the seasoning paste.
- 4
After 20 minutes, drain the liquid released by the cucumbers and pat them dry with a paper towel.
- 5
Add the seasoning paste to the cucumbers and toss until every piece is evenly coated.
- 6
Sprinkle with toasted sesame seeds and serve immediately, or let them marinate in the refrigerator for 30 minutes for a deeper flavor.
💡 Chef tips
- Use Persian or Kirby cucumbers because they have thinner skins and fewer seeds, resulting in a much crunchier pickle.
- If you prefer a milder heat, reduce the gochugaru to 1 tablespoon.
- Store leftovers in an airtight glass container in the refrigerator for up to 3 days; they will continue to pickle and soften slightly over time.
✅ How it should turn out
The finished cucumbers should be vibrant green, glistening with a spicy red glaze, and offer a satisfying, crisp snap with a savory-tangy finish.