Easy Korean Pickles Recipe
This Easy Korean Pickles recipe is a quick and flavorful side dish featuring thinly sliced cucumbers marinated in a tangy, slightly sweet, and spicy dressing made with rice wine vinegar, gochugaru, garlic, and toasted sesame oil. Ready in just 15 minutes, these pickles add a refreshing crunch to any meal and are perfect served chilled.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: No-Cook
- Cuisine: Korean
- Diet: Vegetarian
Ingredients
Scale
Cucumber
- 1 large English cucumber (about 1 lb.), thinly sliced (⅛ inch thick)
- 2 teaspoons kosher salt
Pickling Mixture
- 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
Instructions
- Add Cucumber: Place the thinly sliced cucumber in a large bowl and sprinkle the kosher salt over the slices. Toss gently to ensure the salt coats all the cucumbers, which helps to draw out excess moisture.
- Combine Pickling Mixture: In a separate small bowl, combine the minced garlic (if using), gochugaru or crushed red pepper flakes, rice wine vinegar, granulated sugar, and toasted sesame oil. Stir the mixture well until the sugar and salt fully dissolve, creating a balanced flavorful brine.
- Mix: Pour the pickling mixture over the salted cucumbers. Toss everything together thoroughly so that each cucumber slice is evenly coated in the marinade, allowing the flavors to meld.
- Let Stand: Allow the pickled cucumbers to sit at room temperature for at least 10 minutes before serving, giving the cucumbers time to absorb the flavors. For best results, refrigerate until chilled and serve cold. Optionally, sprinkle toasted sesame seeds on top just before serving for added texture and nuttiness.
Notes
- You can use crushed red pepper flakes instead of gochugaru if unavailable, but gochugaru offers a distinctive smoky and mild heat that elevates the dish.
- Adjust sugar and vinegar according to your taste preference to make it sweeter or more tangy.
- These pickles keep well refrigerated for up to 3 days but are best enjoyed fresh for optimal crunch.
- For a stronger garlic flavor, finely mince the garlic or press it before adding.
- Use English cucumbers as they have fewer seeds and a thinner skin, making them ideal for quick pickling.
Keywords: Korean pickles, cucumber pickles, quick pickles, Korean side dish, easy pickle recipe, gochugaru pickles
Find it online: https://foodbylina.com/easy-korean-pickles-recipe/
