Name: Easy Korean Pickles Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Korean
Ingredients: 1 large English cucumber (about 1 lb.), thinly sliced (⅛ inch thick); 2 teaspoons kosher salt; 1 teaspoon minced garlic (1 large clove), optional; 1 tablespoon gochugaru, or to taste (or ½ teaspoon crushed red pepper flakes); ¼ cup rice wine vinegar; 2 tablespoons granulated sugar; 1 teaspoon toasted sesame oil; 1 teaspoon toasted sesame seeds, optional

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Introduction

These easy Korean pickles offer a bright, tangy crunch that’s perfect as a side dish or a refreshing snack. Made with simple ingredients and ready in just minutes, they bring a burst of flavor to any meal.

A clear glass jar filled with thin green cucumber slices. The cucumber slices have dark green edges and light green centers, layered closely inside the jar. The slices are covered in a shiny, light brown liquid with small white sesame seeds and bits of red chili scattered throughout. The jar is shown from above on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 large English cucumber (about 1 lb.), thinly sliced (⅛ inch thick)
2 teaspoons kosher salt
1 teaspoon minced garlic (1 large clove), optional
1 tablespoon gochugaru, or to taste (or ½ teaspoon crushed red pepper flakes)
¼ cup rice wine vinegar
2 tablespoons granulated sugar
1 teaspoon toasted sesame oil
1 teaspoon toasted sesame seeds, optional

Instructions

Step 1: Place the thinly sliced cucumber in a large bowl and sprinkle with kosher salt. Toss gently to distribute the salt evenly.
Step 2: In a small bowl, combine the minced garlic (if using), gochugaru, rice wine vinegar, sugar, and toasted sesame oil. Stir until the sugar and salt dissolve completely.
Step 3: Pour the vinegar mixture over the cucumbers and toss well to coat all the slices evenly.
Step 4: Let the pickles stand at room temperature for 10 minutes to allow the flavors to meld.
Step 5: If desired, sprinkle toasted sesame seeds over the pickles before serving. Store any leftovers in the refrigerator.

Tips & Variations

For a spicier kick, increase the amount of gochugaru or substitute with fresh chopped chili.
If you prefer a milder taste, reduce or omit the garlic and use less gochugaru.
Use Persian cucumbers for a sweeter, less watery pickle.
Let the pickles chill for at least an hour before serving to enhance the flavor.

Storage

Store the pickles in an airtight container in the refrigerator for up to 3 days. They taste best fresh but will keep their crunch and flavor for several days. Serve cold or at room temperature, depending on your preference.

How to Serve

A clear glass jar filled with layers of thin cucumber slices soaked in a golden, oily liquid. The cucumber slices have a fresh green edge and pale green inside, scattered with white sesame seeds and small red chili flakes. The jar is open, showing the cucumbers stacked tightly inside. Next to the jar, there is a small silver fork with sesame seeds and red chili flakes on it. The background is a white marbled surface, with a piece of bread partly seen on the side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cucumber?

Yes, you can use any cucumber you like, but English or Persian cucumbers are best because they have fewer seeds and thinner skin, which results in crisper pickles.

How spicy are these pickles?

The spiciness depends on the amount of gochugaru or red pepper flakes you use. Adjust it to your taste, starting with less if you prefer mild heat.