Spicy Korean Pickled Cucumbers

One of my favorite spicy “Spicy Korean Pickled Cucumbers” always reminds me of my first encounter with Korean cuisine. I was introduced to these crispy, flavorful pickles at a Korean BBQ, and I instantly fell in love with their refreshing crunch and the tangy spice that accompanied each bite. It’s amazing how a humble cucumber can be transformed with just a few simple ingredients! I knew right away that I had to recreate this dish at home and make it my own, which led to the birth of my very own Spicy Korean Pickled Cucumbers recipe. The balance of spicy, salty, and sweet is just what I crave in a side dish.

I’m always excited to work with cucumbers when making Spicy Korean Pickled Cucumbers. Their firm texture is perfect for pickling, and once they’re salted, they take on a whole new character. The gochugaru, or Korean chili flakes, brings the essential heat, while the garlic and ginger give a flavorful punch that ties everything together. I like adding a bit of grated Asian pear to provide a subtle sweetness. Whenever I make this dish, I can’t help but marvel at how these simple ingredients combine to create something so vibrant and delicious.

The Process is a Labor of Love

Making Spicy Korean Pickled Cucumbers is a labor of love, but it’s incredibly simple. After salting the cucumbers to draw out the excess moisture, I prepare the spicy kimchi sauce that will coat each cucumber slice. The key is to give the cucumbers time to soak up all those flavors during the fermentation process. While it’s tempting to eat them right away, the wait is worth it! After fermenting for a few hours, they develop a rich depth of flavor that’s tangy, spicy, and wonderfully refreshing.

I love how versatile my Spicy Korean Pickled Cucumbers are. They’re the perfect side dish for a Korean BBQ, but they also add a delightful crunch to sandwiches or rice bowls. I even snack on them straight out of the fridge sometimes! The beauty of this recipe is that it gets better with time—the longer it sits in the fridge, the more flavorful it becomes. Whether you’re new to Korean cuisine or a seasoned pro, this dish is a fantastic way to explore bold flavors while keeping things easy and quick in the kitchen.

Chef’s Notes- Spicy Korean Pickled Cucumbers

• Use Fresh, Crisp Cucumbers: For the best texture, opt for pickling cucumbers, which hold their crunch better. Kirby or Persian cucumbers are great alternatives.
• Control the Salt: Be mindful of how much salt is added to avoid over-salting. If you’re using table salt instead of coarse sea salt, reduce the quantity to prevent it from being too salty.
• Fine Tuning the Fermentation: The cucumbers can ferment for 12 to 18 hours, depending on how tangy you like it. A longer fermentation will give it a more pronounced sour and complex flavor. Taste at 12 hours and decide!
• Maintain the Spice Level: Adjust the amount of gochugaru (Korean chili flakes) based on your heat preference. You can reduce it for a milder version or add extra for more spice.
• Balance Sweetness: Depending on the ripeness of your Asian pear or apple, you may need to adjust the sweetness. Start with the listed amount and add more if you prefer a slightly sweeter pickle.
• Pack Well for Fermentation: When packing the cucumbers into your container, ensure there are no air pockets. Press them down firmly to avoid spoilage and ensure even fermentation.
• Keep it Crunchy: Don’t over-salt or over-ferment the cucumbers to maintain their crisp texture. The cucumbers will naturally soften, but controlling these factors will help preserve their crunch.
• Alternative Flavor Boosters: Add a splash of sesame oil before serving for extra richness, or garnish with toasted sesame seeds for an added nutty texture.
• Soak the chickpeas for a minimum of 6-8 hours for quicker cooking and a softer texture. If you’re short on time, you can use canned chickpeas.
• Don’t throw away the cooking liquid from the Instant Pot! It’s key to achieving a smooth and creamy consistency when blending the hummus.
• Start with ½ cup of the reserved cooking liquid and add more gradually until you reach the desired creaminess. For ultra-smooth hummus, blend for a few minutes and scrape down the sides in between.
• Taste the hummus after blending and feel free to tweak it! Add more lemon juice for tang, more cumin for earthiness, or extra garlic for a punch of flavor.
• For a richer experience, serve your hummus slightly warm. You can microwave it for 20-30 seconds before serving to bring out the flavors even more.
• A good drizzle of olive oil and a sprinkle of cumin and paprika will elevate the presentation and flavor. You can also add a few whole chickpeas on top for texture.
• If your hummus feels too thick after blending, continue adding the cooking liquid a tablespoon at a time. If it’s too thin, reduce the liquid next time or chill it in the fridge to thicken.
• The hummus thickens as it cools, so add a splash of water or olive oil before serving leftovers to refresh the texture.
• Experiment by blending in roasted garlic, red peppers, or fresh herbs like parsley or cilantro for different flavors.

Spicy Korean Pickled Cucumbers

Recipe by Kimmy

Course: Side DishCuisine: KoreanDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

5

minutes

Calories

40

kcal

Resting Time

12

hours 

Total time

12

hours 

25

minutes

Experience the bold and vibrant flavors of Korea with our Easy Spicy Korean Pickled Cucumbers! Perfect for a refreshing side dish, this homemade Oi Kimchi combines crisp cucumbers with zesty spices, creating a tantalizing accompaniment for any meal. Quick to prepare and packed with probiotics, this recipe is ideal for healthy eating enthusiasts and busy weeknights. Whether you’re a seasoned chef or a kitchen novice, you’ll love the simplicity and deliciousness of this customizable delight. Dive into authentic Korean cuisine and elevate your culinary repertoire today!

Ingredients

• Fresh Produce

• 2 medium cucumbers preferably pickling varieties, washed thoroughly

• 1.5 ounces carrots thinly sliced into matchsticks (optional)

• 0.5 ounces garlic chives cut into 1.5-inch lengths (optional)

• Alternative Ingredients:

• Cucumbers: English cucumbers or Kirby cucumbers can be used as substitutes.

• Saeujeot Korean salted shrimp: Replace with 1 tablespoon regular soy sauce for a vegetarian option.

• Garlic chives: Green onions or scallions can be used if garlic chives are unavailable.

• Asian pear or red apple: Can substitute with honeydew melon or a crisp apple variety.

• Honey: Replace with maple syrup or agave nectar for a vegan alternative.

Directions

• Prepare Cucumbers – Begin by trimming both ends off each cucumber. Slice them vertically into thirds, then make lengthwise cross cuts to create 1.5-inch pieces. Place the cucumber slices into a large mixing bowl. Evenly sprinkle the coarse sea salt over the top, gently tossing to ensure all pieces are coated. Let them sit for 20 minutes to draw out moisture.
• Rinse and Drain – After salting, gently brush off the excess salt from the cucumbers. Transfer the slices into a clean bowl, removing any remaining moisture. In a separate bowl, thoroughly combine the gochugaru, minced garlic, grated pear or apple, honey or sugar, saeujeot or soy sauce, fish sauce, and minced ginger to create a uniform kimchi seasoning.
• Combine Ingredients – Pour the kimchi sauce over the cucumbers, carefully mixing to coat all pieces evenly. If using, add the julienned carrots and chopped garlic chives, and stir gently to incorporate. Transfer the seasoned cucumbers into a sterilized glass container, ensuring they are well-packed. Cover the container and allow the kimchi to ferment at room temperature for 12 to 18 hours.
• Chill and Serve – After fermentation, move the container to the refrigerator to chill. Serve the cucumber kimchi cold as a tasty side dish.

Equipment

• Chef’s Knife
• Cutting Board
• mixing bowls
• measuring cups and spoons
• food storage containers

Nutrition Facts

• Calories: 40kcal
• Carbohydrates: 8g
• Protein: 1g
• Fat: 0g
• Saturated Fat: 0g
• Cholesterol: 0mg
• Sodium: 1250mg
• Potassium: 280mg
• Fiber: 2g
• Sugar: 5g
• Vitamin A: 1260IU
• Vitamin C: 10mg
• Calcium: 40mg
• Iron: 0.9mg

FAQs- Spicy Korean Pickled Cucumbers

Can I use a different type of cucumber?

Yes, while pickling cucumbers are ideal for their firm texture, English or Persian cucumbers can work too. Keep in mind that larger cucumbers may result in softer pickles.

How long does this kimchi last in the fridge?

Properly stored in an airtight container in the refrigerator, your pickled cucumbers can last up to 2 weeks. The flavor will develop more over time.

Can I make this recipe vegan?

Absolutely! Replace the saeujeot (Korean salted shrimp) and fish sauce with soy sauce or tamari for a fully vegan version.

Why do I need to salt the cucumbers first?

Salting the cucumbers helps draw out excess moisture, which keeps the pickles crunchy and allows them to absorb the seasoning better.

How do I know when the cucumbers are done fermenting?

Taste the cucumbers after 12 hours of fermentation. If they’ve reached your desired tanginess, they’re ready to be chilled. For a deeper flavor, let them sit for up to 18 hours.