Name: Easy Korean Pickles Recipe
Prep time: 10 min
Total time: 15 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 ½ teaspoon crushed red pepper flakes), or to taste; 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 are a quick and flavorful side dish that add a refreshing crunch to any meal. Made with cucumbers and a tangy, spicy dressing, they come together in just 15 minutes and serve beautifully alongside Korean dishes or as a zesty snack.

A clear glass jar filled with several layers of thinly sliced cucumbers, each slice showing a fresh green edge and a lighter green center. The cucumbers are soaked in a liquid with visible chili flakes and white sesame seeds scattered throughout, giving a textured and spicy look. The jar's opening shows the cucumbers submerged in the reddish-brown liquid with small bubbles on the surface. The jar rests on a white marbled textured surface with part of a white plate with cutlery visible in the background. 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 (Korean red chili flakes), 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 mixing bowl and sprinkle with kosher salt. Toss gently to combine and set aside.
Step 2: In a small bowl, whisk together the minced garlic (if using), gochugaru, rice wine vinegar, granulated sugar, and toasted sesame oil until the sugar and salt have dissolved.
Step 3: Pour the dressing over the cucumbers and toss well to coat all slices evenly.
Step 4: Let the pickles stand for about 10 minutes at room temperature to allow flavors to meld. Sprinkle with toasted sesame seeds if desired before serving.
Step 5: Refrigerate any leftovers until ready to enjoy. These pickles taste best fresh but can be chilled for a day.

Tips & Variations

For a milder version, reduce the gochugaru or replace with less spicy red pepper flakes.
Use thinly sliced other vegetables like daikon radish or carrots for variation.
If you prefer crunchier pickles, salt the cucumbers and rinse after 10 minutes to remove excess moisture before dressing.
Add a splash of soy sauce for a deeper umami flavor.

Storage

Store the pickles in an airtight container in the refrigerator for up to 2 days. The cucumbers will soften over time, so they are best eaten within the first day. Serve chilled or at room temperature. Re-toss before serving if liquid separates.

How to Serve

A close-up view of a sandwich with three main layers between a shiny, soft golden brown bun top and a soft golden brown bun bottom. The bottom layer is ground cooked meat with a rich brown color and slightly glossy texture, topped with sliced green scallions. On top of the meat are thin, glossy cucumber slices with dark green edges and lighter green centers sprinkled with white sesame seeds and small red flakes. The sandwich rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these pickles ahead of time?

Yes, you can prepare them a few hours ahead or the night before. Just keep them refrigerated and toss before serving to redistribute the dressing.

What can I use if I don’t have gochugaru?

You can substitute with crushed red pepper flakes, adjusting the amount to your preferred spice level. The flavor will be slightly different but still delicious.