I can’t wait to share my Spicy Asian Pickled Cucumbers, a quick, peppery, garlicky and slightly sweet jar of goodness perfect for topping sloppy Joes and hamburgers or keeping in the fridge for a zesty snack.
I love small recipes that flip a meal on its head, and these Easy Korean Pickles do exactly that. I pile thinly sliced cucumbers with a kick of Korean red pepper flakes (gochugaru) so each bite is crunchy, peppery and totally addictive.
They punch up sloppy Joes and burgers, sure, but I also find myself snacking on them straight from the jar, no shame. Think Spicy Pickled Veggies that actually sing, or Spicy Asian Pickled Cucumbers with attitude.
Theyre bright, a little sweet, and weirdly addictive. Try them and see what else they wake up in your kitchen.
Ingredients
- Cucumbers: crunchy hydrating, low calorie, small fiber boost, vitamins K and C.
- Rice vinegar: bright acidic tang, adds sourness, low calories, helps preserve veggies.
- Sugar: sweetens and balances vinegar, adds carbs, cut if you want.
- Gochugaru: smoky mildly spicy flakes, give color and warm heat, antioxidants.
- Garlic: pungent, immune friendly, adds savory depth, dont skip it.
- Scallions: fresh kinda oniony crunch, low calorie, adds brightness and texture.
- Sesame oil: nutty finish, use sparingly, adds aroma and a bit of fat.
- Soy sauce: optional umami boost, salty, deepens flavor, watch the sodium.
- Fresh chile: thin slices add fresh heat, vitamin C, and a bright kick.
Ingredient Quantities
- 1 lb cucumbers (about 3 small Kirby or Persian), thinly sliced
- 1/2 cup rice vinegar
- 1/2 cup water
- 3 tablespoons granulated sugar
- 1 1/2 teaspoons kosher salt (or 1 teaspoon fine table salt)
- 2 tablespoons Korean red pepper flakes (gochugaru), or more if you like it hotter
- 3 garlic cloves, minced (don’t skip ’em)
- 2 scallions, thinly sliced
- 1 tablespoon soy sauce (optional, for extra umami)
- 1 teaspoon toasted sesame oil
- 1 small fresh chile like jalapeño or serrano, thinly sliced optional
- 1 teaspoon toasted sesame seeds optional
- Freshly cracked black pepper to taste optional
How to Make this
1. Wash and thinly slice the cucumbers into rounds about 1/8 inch thick (mandoline helps if you’re lazy or in a hurry), trim the ends and set aside.
2. Optional but helpful for extra crunch: sprinkle the cucumber slices with a little salt, let sit 10 minutes, then pat dry with paper towels to draw out excess water.
3. In a bowl or small pot combine the rice vinegar, water, granulated sugar and the 1 1/2 teaspoons kosher salt (or 1 tsp fine salt); stir or warm gently until the sugar and salt dissolve.
4. Stir in the Korean red pepper flakes (gochugaru), minced garlic (dont skip ’em), thinly sliced scallions, soy sauce if using, and the toasted sesame oil. Add the thinly sliced fresh chile now if you want more heat.
5. Taste the brine and adjust: add more gochugaru if you like it hotter, a pinch more sugar if it needs sweetness, or a splash more soy for umami.
6. Pack the cucumber slices tightly into a clean jar or bowl, pour the spicy brine over them so everything is submerged, pressing down to remove air pockets.
7. Sprinkle the top with toasted sesame seeds and a little freshly cracked black pepper if you want.
8. For quick pickles eat after 20 to 30 minutes at room temp, or refrigerate at least 2 hours or overnight for deeper flavor; they keep well in the fridge for up to about 1 to 2 weeks.
9. Shake or stir the jar once or twice in the first day to redistribute the spices, and always use a clean utensil when removing pickles so they last longer.
Equipment Needed
1. Cutting board, sturdy for slicing
2. Sharp chef’s knife or mandoline if youre in a hurry
3. Measuring cups and measuring spoons
4. Small pot or saucepan to warm and dissolve the sugar and salt
5. Mixing bowl or large jar to mix the brine and toss the cukes
6. Spoon or whisk to stir the brine
7. Clean mason jar or airtight container for packing and storing
8. Paper towels or a clean kitchen towel to pat the cucumbers dry
FAQ
Easy Korean Pickles Recipe Substitutions and Variations
- Swap the cucumbers for thinly sliced zucchini or daikon. Zucchini gives a similar soft crunch, daikon is firmer and a bit peppery; if using daikon add a little more salt and let it sit longer to soften.
- Use apple cider vinegar or white wine vinegar instead of rice vinegar. If it tastes too sharp, mix 1 part vinegar with 1 part water and stir in a teaspoon of sugar to mellow it.
- If you dont have gochugaru try crushed red pepper flakes with a pinch of sweet paprika to copy the color and mild sweetness. Begin with less heat and add more after tasting.
- Replace soy sauce with tamari for gluten free, or coconut aminos for a soy free option. Coconut aminos are sweeter and less salty so taste and adjust the salt level.
Pro Tips
1) salt and squeeze for crunch. Sprinkle a little salt on the slices and let them sit about 10 minutes, then press or pat dry. it sounds basic but it keeps them from getting soggy, especially if you plan to keep them more than a day.
2) taste the brine before you dump it in. Warm it just enough to dissolve the sugar then cool slightly and taste, add more gochugaru if you want real heat, or a tiny splash more soy for umami. Trust your tongue, everybody’s heat tolerance is different.
3) keep everything submerged and use a clean utensil. Pack the jar tight and press so no air pockets, and put a small weight or extra slice on top if needed so the brine covers everything. always use a clean fork when you grab pickles so they last longer in the fridge.
4) up the flavor with tiny finishing moves. Toast your sesame seeds quick in a dry pan for a minute, chop in fresh herbs or a squeeze of lime right before serving, or add the fresh chile later if you want the heat to stay bright instead of getting mellow.
Easy Korean Pickles Recipe
I can't wait to share my Spicy Asian Pickled Cucumbers, a quick, peppery, garlicky and slightly sweet jar of goodness perfect for topping sloppy Joes and hamburgers or keeping in the fridge for a zesty snack.
6
servings
51
kcal
Equipment: 1. Cutting board, sturdy for slicing
2. Sharp chef’s knife or mandoline if youre in a hurry
3. Measuring cups and measuring spoons
4. Small pot or saucepan to warm and dissolve the sugar and salt
5. Mixing bowl or large jar to mix the brine and toss the cukes
6. Spoon or whisk to stir the brine
7. Clean mason jar or airtight container for packing and storing
8. Paper towels or a clean kitchen towel to pat the cucumbers dry
Ingredients
1 lb cucumbers (about 3 small Kirby or Persian), thinly sliced
1/2 cup rice vinegar
1/2 cup water
3 tablespoons granulated sugar
1 1/2 teaspoons kosher salt (or 1 teaspoon fine table salt)
2 tablespoons Korean red pepper flakes (gochugaru), or more if you like it hotter
3 garlic cloves, minced (don't skip 'em)
2 scallions, thinly sliced
1 tablespoon soy sauce (optional, for extra umami)
1 teaspoon toasted sesame oil
1 small fresh chile like jalapeño or serrano, thinly sliced optional
1 teaspoon toasted sesame seeds optional
Freshly cracked black pepper to taste optional
Directions
- Wash and thinly slice the cucumbers into rounds about 1/8 inch thick (mandoline helps if you're lazy or in a hurry), trim the ends and set aside.
- Optional but helpful for extra crunch: sprinkle the cucumber slices with a little salt, let sit 10 minutes, then pat dry with paper towels to draw out excess water.
- In a bowl or small pot combine the rice vinegar, water, granulated sugar and the 1 1/2 teaspoons kosher salt (or 1 tsp fine salt); stir or warm gently until the sugar and salt dissolve.
- Stir in the Korean red pepper flakes (gochugaru), minced garlic (dont skip 'em), thinly sliced scallions, soy sauce if using, and the toasted sesame oil. Add the thinly sliced fresh chile now if you want more heat.
- Taste the brine and adjust: add more gochugaru if you like it hotter, a pinch more sugar if it needs sweetness, or a splash more soy for umami.
- Pack the cucumber slices tightly into a clean jar or bowl, pour the spicy brine over them so everything is submerged, pressing down to remove air pockets.
- Sprinkle the top with toasted sesame seeds and a little freshly cracked black pepper if you want.
- For quick pickles eat after 20 to 30 minutes at room temp, or refrigerate at least 2 hours or overnight for deeper flavor; they keep well in the fridge for up to about 1 to 2 weeks.
- Shake or stir the jar once or twice in the first day to redistribute the spices, and always use a clean utensil when removing pickles so they last longer.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 131g
- Total number of serves: 6
- Calories: 51kcal
- Fat: 1.12g
- Saturated Fat: 0.13g
- Trans Fat: 0g
- Polyunsaturated: 0.3g
- Monounsaturated: 0.55g
- Cholesterol: 0mg
- Sodium: 387mg
- Potassium: 156mg
- Carbohydrates: 10g
- Fiber: 0.55g
- Sugar: 7.8g
- Protein: 0.84g
- Vitamin A: 95IU
- Vitamin C: 3.1mg
- Calcium: 18.4mg
- Iron: 0.31mg
