Korean Pickled Cucumbers
These crisp, tangy, and slightly spicy quick-pickled cucumbers are the ultimate refreshing side dish for any Korean meal.
Ingredients
- •4 small Persian cucumbers or 2 English cucumbers, sliced into 1/4-inch rounds
- •1 tablespoon kosher salt
- •1 tablespoon sugar
- •1/3 cup rice vinegar
- •2 cloves garlic, finely minced
- •1 teaspoon grated fresh ginger
- •1 tablespoon gochugaru (Korean red pepper flakes)
- •1 tablespoon toasted sesame oil
- •2 green onions, thinly sliced
- •1 tablespoon toasted sesame seeds
Instructions
- 1
Place the cucumber slices in a large bowl and sprinkle them with the kosher salt. Toss well and let them sit at room temperature for 20 minutes to draw out excess moisture.
- 2
Drain the liquid released by the cucumbers, then rinse them quickly under cold water and pat them thoroughly dry with paper towels.
- 3
In a medium mixing bowl, whisk together the sugar, rice vinegar, minced garlic, grated ginger, gochugaru, and toasted sesame oil until the sugar is fully dissolved.
- 4
Add the dried cucumber slices, sliced green onions, and toasted sesame seeds to the dressing.
- 5
Toss everything together gently until the cucumbers are evenly coated and vibrant red.
- 6
Serve immediately for maximum crunch, or let chill in the refrigerator for 30 minutes to allow the flavors to deepen.
💡 Chef tips
- Use Persian or Kirin cucumbers if possible, as their thin skin and low seed count yield the crunchiest texture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days, though they are best enjoyed within the first 24 hours.
- Adjust the gochugaru up or down depending on your preference for heat.
✅ How it should turn out
The finished pickles should be bright red, exceptionally crunchy, and perfectly balanced between sharp vinegar, aromatic garlic, and a gentle spicy kick.