Korean Pickled Cucumbers (Oi-sobagi style)
These crunchy, refreshing Korean-style pickled cucumbers are the perfect balance of spicy, garlicky, and tangy flavors.
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
- •2 cloves garlic, minced
- •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 20-30 minutes to draw out excess moisture.
- 3
While the cucumbers sit, whisk together the gochugaru, soy sauce, rice vinegar, sugar, minced garlic, and sliced green onions in a small bowl to create the seasoning paste.
- 4
After the cucumbers have rested, drain the liquid that has accumulated at the bottom of the bowl. Do not rinse the cucumbers.
- 5
Add the seasoning paste to the cucumbers and toss thoroughly until every piece is evenly coated.
- 6
Garnish with toasted sesame seeds and serve immediately, or let them marinate in the refrigerator for an hour for a deeper flavor.
💡 Chef tips
- Use Persian or Kirby cucumbers as they have thinner skins and fewer seeds, which keeps the dish crunchy.
- If you prefer a milder version, reduce the gochugaru by half.
- Store in an airtight container in the refrigerator for up to 3 days; the flavor will intensify over time.
✅ How it should turn out
The finished cucumbers should be vibrant, crunchy, and glistening with a spicy, savory red glaze that smells fragrant with garlic and sesame.