Korean Cucumber Pickles
Korean cucumber pickles are a standard Korean side dish, often served with Korean bbq as part of the banchan dishes.
If you’ve been following my blog for some time, you’ll remember my incredibly talented friend, Oke, who cooks the most delicious Korean food.
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Here are some of the Korean dishes she has taught me to make. Click on the titles for the recipe.
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 for making pickled Korean cucumber.
Korean Pickled Cucumber
recipe adapted from Oke Lee serves 4 as a side dish (banchan)
FULL PRINTABLE RECIPE BELOW
Ingredients
- 1 English cucumber, or 6 to 8 Persian or pickling cucumbers (according to your preference)
- 1/2 tsp Kosher salt
- 1/4 to 1/2 tsp sugar
- about 1/2 cup rice vinegar
- 1 clove finely minced garlic
- (optional-some ginger juice, press in a garlic press to extract the juice)
- 1 or 2 green onions, finely chopped
- hot pepper, as desired
Prepare the cucumber
Slice cucumbers (I like to use an OXO mandoline and slice directly into a colander.) Sprinkle with a little Kosher salt (about 1/2 tsp) but don’t make the cucumbers too salty.
Put a plate underneath the colander and set aside for about 2 hours (or for a more pickled cucumber dish, leave overnight).
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.
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).
They’re so GOOD!!
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Oke's Korean Cucumber Pickles
Ingredients
- 1 English cucumber (or 6 to 8 Persian or pickling cucumbers according to your preference)
- ½ tsp Kosher salt
- ¼ tsp sugar (to ½ tsp, to taste)
- ½ cup rice vinegar
- 1 clove garlic (finely minced)
- ¼ tsp ginger juice (optional, press in a garlic press to extract the juice- to taste)
- 2 green onions (finely chopped)
- ⅛ tsp hot pepper (as desired)
Instructions
- Slice cucumbers (I like to use an OXO mandoline and slice directly into a colander.) Sprinkle with a little Kosher salt but don’t make the cucumbers too salty.
- Put a plate underneath the colander and set aside for about 2 hours (or for a more pickled cucumber dish, leave overnight).
- 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.
- 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).
Notes
- Use fresh, organic vegetables
Nutrition
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