Korean Pickled Cucumber

Korean pickled cucumber is a traditional Korean side dish, often served with Korean barbecue as part of the banchan side dishes.

My incredibly talented friend, Oke, has taught me how to make so much delicious Korean dishes, including this Korean pickled cucumber recipe.

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While you may never have been to Korean restaurant, they are similar to Chinese pickled cucumbers. If you’ve ever visited had Din Tai Fung’s pickled cucumber salad, it’s quite similar in flavor. In fact, the main difference is the way the cucumber is cut and served. These are a quick pickled cucumber recipe.

What is Korean Pickled Cucumber?

Pickled Korean cucumber is a side dish, or part of the banchan, that is served during a Korean meal. You can find the dish premade at almost every Korean market, but it’s so easy to make at home, too.

Here are some of the Korean dishes my friend has taught me to make.

Korean Mung Bean Pancakes

Korean Bulgogi

Doenjang Chigae (Korean Bean Paste Soup)

One of the things she often serves, when we go to her house for dinner, is Korean style cucumber pickles. They’re not difficult to make, and are so crunchy and tasty, I could eat an entire bowlful! Here is her recipe to pickle cucumbers Korean style.

Korean Pickled Cucumber Recipe

recipe slightly adapted from Oke Lee                       serves 4 as a side dish (banchan)

FULL PRINTABLE RECIPE BELOW

Ingredients

• Persian cucumbers or pickling cucumbers (according to your preference)
• Kosher salt or sea salt
• sugar
• rice vinegar
• garlic
• green onions
• hot pepper chili flakes, as desired
• (optional – ginger juice)

Step by Step Directions

Slice cucumbers (I like to use an OXO mandoline and slice directly into a colander.) Sprinkle with a little Kosher salt (about ½ tsp) but don’t make the cucumbers too salty. NOTE: do not use table salt for this method.

Put a plate underneath the colander and set aside for about 2 hours (or for a more pickled cucumber dish, leave overnightto drain.)

After the allotted time, taste a slice to see if it’s too salty, and if so, squeeze them
a little in paper towels to remove some of the saltiness and liquid.

Prepare the Pickling Mixture

In a separate bowl, combine the sugar, rice vinegar, garlic, ginger juice (if using), green onions and hot pepper, to taste.

Add the cucumber slices to the mixture and mix well.

Refrigerate for at least an hour (for a fresh tasting side dish) or for up to a few days (more flavorful, and pickled flavor).

Now you know how to make Korean pickled cucumber. They’re so tasty, and a little bit addictive!

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