One of my favorite recipe “Spicy Korean Pickled Cucumbers” has always been one of my favorite side dishes, ever since I first tried it at a local Korean BBQ restaurant. The bold, tangy, and spicy flavors immediately caught my attention, and I knew I had to recreate this dish at home. I love how the cucumbers stay crunchy while soaking up all the wonderful seasoning. This recipe is a perfect balance of spice and sweetness, making it a delightful addition to any meal. Whether I’m serving it with rice or grilled meat, these spicy cucumbers always bring excitement to the table.
A Recipe for All
What I love most about “Spicy Korean Pickled Cucumbers” is how easy it is to prepare, even for beginners. The ingredients are simple, and the steps are straightforward. Cucumbers, carrots, and garlic chives provide the fresh, crunchy base, while gochugaru, garlic, and honey create the vibrant seasoning. The best part is, you can customize the spice level to suit your taste. Whether you’re a fan of mild heat or a fiery kick, this recipe is easily adjustable. Plus, it’s a great way to introduce people to the world of homemade kimchi, without the long fermentation time.
Healthy and Flavorful
When it comes to “Spicy Korean Pickled Cucumbers,” it’s not just about flavor; it’s also a healthy option. Cucumbers are low in calories and full of water, making them a hydrating side dish. The fermentation process adds a probiotic boost, which is great for digestion and gut health. I often make a big batch during the summer months because it’s so refreshing and pairs well with light meals like salads and grilled vegetables. It’s an ideal dish for those who are health-conscious but still crave big, bold flavors.
I love making “Spicy Korean Pickled Cucumbers” for family gatherings and BBQs because it complements almost any meal. Whether it’s a casual dinner or a more festive occasion, this dish always disappears quickly from the table. I’ve found that friends and family enjoy the unique, tangy taste, even if they’ve never tried kimchi before. It’s also perfect for meal prepping, as it stores well in the fridge and only gets better with time. There’s something satisfying about having a jar of these pickled cucumbers ready to go, adding a burst of flavor to my weekly meals.
Table of Contents
Chef’s Notes-Korean Spicy Pickled Cucumbers
- Cucumber Variety: Use pickling cucumbers or Kirby cucumbers for the best crunch. English cucumbers can be used but may have more water content, so consider salting them a bit longer.
- Balancing Sweetness and Heat: Adjust the sweetness and heat to your taste. If you prefer a sweeter or less spicy kimchi, use less gochugaru or increase the honey (or sugar).
- Uniform Slicing: When slicing cucumbers and carrots, aim for uniform pieces to ensure even pickling. This helps with texture and presentation.
- Salt Adjustment: If you’re using table salt instead of coarse sea salt, reduce the quantity, as table salt is finer and saltier.
- Proper Fermentation: Fermentation time can vary based on temperature. In warmer climates, 12 hours might be sufficient. For colder environments, it might need closer to 18 hours.
- Storage Tip: Store in sterilized containers to prevent contamination and prolong the shelf life of the kimchi.
- Layering Vegetables: When packing your cucumbers into the container for fermentation, layer them tightly but avoid crushing them to maintain texture.
Korean Spicy Pickled Cucumbers
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minutesBring the bold flavors of Korea to your kitchen with these irresistible Spicy Pickled Cucumbers! Perfect as a side dish, sandwich topping, or cocktail garnish, this Oi Muchim recipe is quick, easy, and bursting with vibrant heat and crunch. Whether you’re hosting a Korean BBQ or craving a zesty snack, these pickles deliver freshness and spice in every bite. Discover why countless home cooks and chefs alike adore this versatile, flavorful dish that keeps its zing even after days in the fridge. Elevate your meals with this simple yet delicious recipe today!
Ingredients
1 pound English cucumbers sliced into half-inch pieces
1.5 tsp sea salt
1 tbsp Korean red pepper flakes (gochugaru) or red chili flakes
1 tsp rice vinegar
1 tsp toasted sesame oil
2-3 tsp granulated sugar
1 clove garlic finely minced (optional)
1 tsp toasted sesame seeds (optional)
- Alternative Ingredients:
Cucumbers: Substitute with Persian or regular slicing cucumbers.
Gochugaru: Use red pepper flakes if Korean chili flakes are unavailable.
Rice Vinegar: Replace with apple cider vinegar or white vinegar.
Sesame Oil: Substitute with olive oil for a different flavor.
Granulated Sugar: Use honey or agave syrup as an alternative sweetener.
Sea Salt: Use kosher salt or table salt if necessary.
Toasted Sesame Seeds: Omit for a nut-free version or use regular sesame seeds.
Garlic: Replace with garlic powder if fresh garlic is unavailable.
Directions
- Prepare Cucumbers – Begin by washing and slicing 1 pound of English cucumbers into half-inch pieces. If you prefer, you can also scoop out the seeds before slicing for a crunchier texture. This step ensures the cucumbers are ready to absorb the flavorful seasonings.
- Salt and Drain – Place the sliced cucumbers into a colander over a large bowl. Sprinkle 1 ½ teaspoons of sea salt evenly over them and gently toss to combine. Allow the cucumbers to rest for 30 to 60 minutes; the salt will draw out excess water, enhancing the crunch and flavor.
- Mix Seasonings – In a separate bowl, combine 1 tablespoon of gochugaru (or red pepper flakes), 1 teaspoon of rice vinegar, 1 teaspoon of toasted sesame oil, and 2 to 3 teaspoons of granulated sugar. If desired, add the finely minced garlic for an extra kick. Mix well until the sugar dissolves completely.
- Combine and Marinate – After the cucumbers have drained, transfer them back to a mixing bowl and pour the seasoning mixture over them. Toss everything together until the cucumbers are evenly coated. For best results, let the pickles marinate for at least another 30 minutes to allow the flavors to meld. Optionally, sprinkle 1 teaspoon of toasted sesame seeds on top before serving.
Equipment
- Chef’s Knife
- colander
- garlic press
Nutrition Facts
- Calories: 50kcal
- Carbohydrates: 8g
- Protein: 1g
- Fat: 1g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 200mg
- Potassium: 100mg
- Fiber: 1g
- Sugar: 5g
- Vitamin A: 200IU
- Vitamin C: 10mg
- Calcium: 10mg
- Iron: 1mg
FAQ-Korean Spicy Pickled Cucumbers
How long can I store the pickled cucumbers?
Properly stored in an airtight container in the refrigerator, the cucumber kimchi can last for up to two weeks. The flavors will continue to develop over time, so it may taste even better after a few days.
Can I skip the fermentation step?
Yes, if you prefer a quick pickle version, you can skip the fermentation and serve the cucumbers immediately after mixing with the sauce. However, they won’t have the tangy fermented taste that develops with time.
What can I substitute for fish sauce to make this vegetarian?
You can substitute soy sauce for fish sauce and use an additional tablespoon of soy sauce instead of saeujeot to keep the dish vegetarian or vegan.
Is it okay to add other vegetables to this kimchi?
Absolutely! Daikon radish, napa cabbage, or even green onions are great additions. Just make sure to adjust the seasoning if adding more vegetables.
Why is my kimchi too salty after fermentation?
If the kimchi is too salty, it may be due to excess salt or insufficient rinsing. Make sure to rinse the cucumbers well after the salting step, and adjust the amount of salt used based on your taste.
