These Spicy Korean Pickles are one of my favorite side dishes to make in the summer when I have what seems like a lifetime supply of cucumbers. They are crispy, tangy, a little spicy, and so refreshing. They have a nice, sweet heat and such a great flavor.
They are different than a typical “American” pickle as there is no dill in the pickle brine – but they are still salty, crunchy, vinegary, and delicious. And… the best part… there’s no need to cook anything – the vinegar and salt do all the work for you. (Try this dill pickle recipe if that’s what you are looking for!)
Don’t eat these all at once though – the pickles are even better the next day.
Korean Style Pickle Ingredients
This is just a quick overview of the ingredients that you’ll need for this yummy Korean pickle recipe. As always, specific measurements and complete cooking instructions are included in the printable recipe card at the bottom of the post.
- Persian Cucumbers – You can also use Kirby cucumbers, English cucumbers, or pickling cucumbers. (About 6 small, 2-3 medium sized cucumbers, or one big cucumber.)
- Rice Vinegar
- Toasted Sesame Oil
- Kosher Salt
- Granulated Sugar
- Gochugaru (Korean Red Chili Flakes) or Crushed Red Pepper Flakes – Note that Gochugaru is dried chili flakes – which is different than Gochujang, which is chili paste.
- Fresh Cilantro (Coriander) – Use the leaves and soft stems. (Soft stems refer to the thinner stems near the leaves – I chop the bunch in the middle like cutting the top off of broccoli, then use that part. I save the bottom stems in a bag in the freezer for making pho broth.)
- Optional, Toasted Sesame Seeds
How to Make Quick Pickles
1. Slice the cucumbers into round slices or small wedges and roughly chop the cilantro.
2. Mix up the brine. Combine the vinegar, oil, salt, sugar, and red pepper flakes in a bowl and whisk until the sugar dissolves.
3. In another bowl or a jar, combine the cucumbers and the cilantro.
4. Pour the vinegar mixture over the cucumbers and toss to coat them.
5. Let the cucumbers sit at room temperature for about 30 minutes, tossing every few minutes to coat them with the brine, then transfer them to a glass jar and move them to the refrigerator.
6. Once in the fridge, I like to invert the jar a few times to make sure the seasoning distributes evenly.
7. Let the pickles sit in the fridge for at least an hour before enjoying them, but they will be even better if you let them sit overnight.
After you eat all the pickles, you can reuse the brine! It’s probably not necessary, but I like to bring it to a boil for the second use and pour it over more cucumbers or thinly sliced carrots!
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Variations
- Use different vegetables. Try using cauliflower, radishes, thinly sliced carrots, or red onions. Pickled vegetables are so good.
- Add a clove of fresh garlic, thinly sliced.
- Slice the cucumbers in different shapes!
Storage
Korean pickled cucumbers are not shelf-stable, so they need to be stored in the refrigerator. They should last at least a week, but we usually gobble them up in about two days. (Discard the pickles if the liquid starts to get cloudy or smells funny.)
What to Serve with Korean Pickles
These pickles are the perfect side for anything really – they are so delicious. I like to make a rice bowl and make these cucumber pickles, bulgogi, rice, Yum Yum sauce, and top with cilantro. You can also just snack on them!
More Quick Pickles
Condiments
Quick Pickled Radishes (& Carrots)
Condiments
How to Make Dill Pickles
Side Dishes
Quick Pickled Red Onions
Have You Tried This Recipe?
Please rate it and leave a comment below. I would love to hear what you think!
Easy Quick Korean Pickles
Ingredients
- 1 pound Persian Cucumbers (about 6 small, 2-3 medium, or 1 large)
- ¼ cup fresh cilantro *soft stems & leaves
- ⅓ cup rice wine vinegar
- 1 teaspoon toasted sesame oil
- 2 tablespoons granulated sugar
- 2 teaspoons kosher salt
- ½-1 teaspoon crushed red pepper flakes or use 1 tbsp Gochugaru
Instructions
- Slice the cucumbers into round slices or small wedges and roughly chop the cilantro.1 pound Persian Cucumbers, ¼ cup fresh cilantro
- Combine the vinegar, oil, salt, sugar, and red pepper flakes in a bowl and whisk until the sugar dissolves.2 teaspoons kosher salt, ½-1 teaspoon crushed red pepper flakes, ⅓ cup rice wine vinegar, 2 tablespoons granulated sugar, 1 teaspoon toasted sesame oil
- In another bowl or a jar, combine the cucumbers and the cilantro.
- Pour the vinegar mixture over the cucumbers and toss to coat them.
- Let the cucumbers sit at room temperature for about 30 minutes, tossing every few minutes to coat them with the brine, then transfer them to a glass jar and move them to the refrigerator.
- Once in the fridge, I like to invert the jar a few times to make sure the seasoning distributes evenly.
- Let the pickles sit in the fridge for at least an hour before enjoying them, but they will be even better if you let them sit overnight.
Notes
Storage
Korean pickled cucumbers are not shelf-stable, so they need to be stored in the fridge. They should last at least a week, but we usually eat them within two days. (Discard the pickles if the liquid gets cloudy or smells funny.)What to Serve with Korean Pickles
I like to make a rice bowl and combine the cucumber pickles with bulgogi, rice, and Yum Yum sauce. You can also just snack on them! *Soft stems refer to the thinner stems near the leaves – I chop the bunch in the middle like cutting the top off of broccoli, then use that part. Save the bottom for making pho broth!Nutrition
Nutrition information is approximate and is automatically calculated, so should only be used as a guide.
More Cucumber Recipes
Cucumbers are such a refreshing side dish, especially in the summer. Here are some of my favorites:
