Korean Pickles
For those seeking an adventure in flavor, exploring the world of Korean pickles is a must. These pickles offer a unique and unforgettable taste of Korea.
Korean pickles are bright, crunchy, and boldly flavored—exactly the kind of side dish that wakes up a meal. In Korean cooking, pickles are often served as banchan, small side dishes that balance rich mains like barbecue, stews, or fried foods. These quick Korean-style pickles deliver the perfect mix of sweet, tangy, and savory, with a refreshing crunch that only gets better as they chill.
Unlike traditional fermented kimchi, these pickles are quick-pickled, meaning they’re ready in a short amount of time and don’t require special equipment or long fermentation. They’re inspired by classics like pickled radish served with Korean fried chicken and crisp cucumber pickles you’ll find at casual eateries. This version is flexible—use cucumbers, daikon radish, carrots, or even a mix.
Why You’ll Love Korean Pickles
- Ready in under an hour (even better overnight)
- Crunchy, sweet-tangy flavor
- Perfect with grilled meats, rice bowls, or sandwiches
- Easy to customize with spice or garlic
Place the sliced vegetables in a heatproof bowl or jar. In a small saucepan, combine the rice vinegar, water, sugar, salt, and soy sauce. Bring the mixture to a gentle simmer, stirring until the sugar dissolves completely. Remove from heat and stir in the sesame oil.
Carefully pour the warm brine over the vegetables, making sure everything is submerged. Add garlic and chili flakes if using. Let the pickles cool to room temperature, then cover and refrigerate for at least 30 minutes. For best flavor and crunch, chill for 2–4 hours before serving.
Just before serving, sprinkle with toasted sesame seeds and give the pickles a gentle stir.
Serving Tips & Variations
- Serve alongside Korean BBQ, fried chicken, or rice bowls
- Add sliced jalapeño for extra heat
- Use yellow pickling radish for a sweeter, classic flavor
- These keep well in the fridge for up to 5 days
Crisp, colorful, and incredibly refreshing, Korean pickles are one of those simple recipes that make any meal feel special. Once you try them, you’ll find yourself keeping a jar in the fridge at all times.
Korean Pickles
Ingredients
- 1 Large English or hothouse cucumber-thinly sliced
- 2 Tsp Kosher salt
- 2 Cloves Garlic-sliced thin
- 1 Tbsp Gochugaru-Korean chili flakes or 1/2 tsp red pepper flakes
- 1/4 Cup Rice wine vinegar
- 2 Tbsp Granulated sugar
- 1 Tsp Sesame oil
- 1 Tsp Sesame seeds-toasted
Instructions
- In a small bowl add cucumber slices.
- In another small bowl, whisk remaining ingredients until sugar and salt have dissolved.
- Pour mixture over cucumbers, toss to coat.
- Serve after 10 minutes, store remaining in the fridge.
- I use them in place of regular pickles.