This Easy Korean Pickles recipe is a fun way to add a crunchy twist to your meals! With just a few simple ingredients like cucumbers and spicy seasoning, you can enjoy a tasty side dish.
Making these pickles is a breeze—just mix, soak, and wait a bit! I love adding them to my sandwiches for an extra zing. Trust me, once you try them, you’ll want to have some on hand all the time!
Key Ingredients & Substitutions
Cucumbers: Persian or Kirby cucumbers are perfect for pickling as they have a nice crunch. If they’re unavailable, you can substitute with English cucumbers, but remember to peel them since their skin can be thick.
Kosher Salt: This type of salt is ideal because it dissolves well and doesn’t make the pickles too salty. If you don’t have it, you can use sea salt or table salt, but use a bit less since table salt is finer and saltier.
Korean Red Pepper Flakes (Gochugaru): This gives the pickles their signature spicy flavor. If you can’t find it, you could use regular chili flakes, but it won’t have the same unique taste. Adjust the amount based on your spice tolerance!
Rice Vinegar: It’s slightly sweet and mild, great for pickling! If you’re in a pinch, white vinegar can work too, just add a pinch of sugar to balance the acidity.
Sugar: This helps balance the flavors. If you prefer a sugar-free option, consider using a sugar substitute, like stevia or monk fruit, to taste.
How Do I Get the Cucumbers Crisp and Flavorful?
To achieve that perfect crunch and flavor in your pickles, salting and resting the cucumbers is key. This technique pulls out excess moisture and helps them stay crisp.
- After slicing the cucumbers, salt them and allow them to rest for 20-30 minutes. This draws out water, preventing mushy pickles.
- Rinse off the salt afterward; this keeps the pickles from becoming too salty and enhances their flavor.
- Letting them marinate in the pickling liquid for at least one hour (or overnight if possible) helps them absorb all the flavorful goodness!
Using these simple techniques will result in delicious, crunchy pickles that are sure to impress!
Easy Korean Pickles Recipe for Beginners
Ingredients You’ll Need:
- 2 medium cucumbers (Kirby or Persian cucumbers work well)
- 1 tablespoon kosher salt
- 2 cloves garlic, minced
- 1 tablespoon Korean red pepper flakes (gochugaru)
- 1 teaspoon sugar
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon toasted sesame seeds
- 2 green onions, thinly sliced (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare, plus at least 1 hour to chill in the fridge. For the best flavor, letting the pickles sit overnight is a great idea!
Step-by-Step Instructions:
1. Prepare the Cucumbers:
Start by washing the cucumbers, then slice them into thin rounds, about 1/4 inch thick. Place them in a mixing bowl and set aside.
2. Salt the Cucumbers:
Sprinkle the kosher salt over the sliced cucumbers and gently toss to coat all the pieces evenly. Let them sit for 20-30 minutes. This step helps draw out extra moisture, keeping your pickles nice and crunchy.
3. Rinse and Dry:
After the cucumbers have rested, rinse them under cold water to remove the excess salt. Make sure to drain them well and pat dry with paper towels.
4. Make the Pickling Liquid:
In a small bowl, combine minced garlic, Korean red pepper flakes, sugar, rice vinegar, soy sauce, and sesame oil. Mix everything together until well combined. This will be your flavorful pickling liquid.
5. Combine Everything:
Add the dried cucumbers to a clean jar or container. Pour the pickling liquid over them, ensuring that all cucumber slices are well-coated. If you’d like, sprinkle the toasted sesame seeds and sliced green onions on top.
6. Chill:
Cover the jar tightly and place it in the refrigerator. Allow the pickles to chill for at least 1 hour before serving. For even better flavor, let them sit overnight!
7. Serve and Enjoy:
Your easy Korean pickles are ready to be served! Use them as a refreshing side dish or as a crunchy topping for rice, sandwiches, and salads. Enjoy!
These pickles are crisp, mildly spicy, and tangy—a perfect introduction to Korean-style pickling!
Frequently Asked Questions (FAQ)
Can I Use Other Vegetables for Pickling?
Absolutely! While cucumbers are traditional, you can also use thinly sliced carrots, radishes, or zucchini. Just adjust the soaking time depending on the vegetable’s water content; harder vegetables may need a bit longer.
How Long Do These Pickles Last in the Refrigerator?
These pickles can last up to 1 week in the refrigerator when stored in an airtight container. However, for the best flavor and crunch, it’s recommended to enjoy them within the first few days.
Can I Make Them Less Spicy?
Yes! If you prefer a milder flavor, simply reduce the amount of Korean red pepper flakes (gochugaru) or omit them entirely. You can also add a teaspoon of honey for sweetness to balance the flavors.
What Should I Serve These Pickles With?
These pickles make an excellent side dish or topping! Try them with rice dishes, sandwiches, or as part of a Korean barbecue spread. They also add a delightful crunch to salads and wraps!
