⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment.

Crunchy, spicy Korean cucumber pickle. This vegan version skips the fish sauce but keeps all the bold flavors. Great as a side dish, on rice bowls, or with Korean BBQ.

Ingredients

  • 450 g cucumbers (Persian, Lebanese, or pickling), about 1 lb
  • 1 tbsp coarse sea salt (for salting)
  • 2 scallions, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, minced
  • 2 tbsp gochugaru (Korean chili flakes)
  • 1 tbsp rice vinegar
  • 1 tbsp soy sauce
  • 1 tbsp sugar or maple syrup
  • 1 tsp sesame oil
  • Sesame seeds for garnish (optional)

Optional Additions

  • 50 g carrots, julienned
  • Garlic chives, chopped

Instructions

  1. Salt cucumbers: Cut cucumbers in half lengthwise, then into ⅛-inch half moons. Toss with salt in a bowl and let sit 20-30 minutes. This draws out water for better texture.

  2. Make sauce: Combine garlic, ginger, gochugaru, rice vinegar, soy sauce, sugar, and sesame oil in a bowl.

  3. Combine: Drain cucumbers and squeeze gently to remove excess liquid (discard liquid). Add to sauce along with scallions and any optional vegetables. Mix well.

  4. Rest: For best flavor, cover and let sit at room temperature for 2-4 hours, then refrigerate. Or refrigerate immediately for 12-24 hours before serving.

  5. Serve: Garnish with sesame seeds. Best consumed within 5-7 days.

Notes

Cucumber choice: Persian or Lebanese cucumbers work best - they’re crisp with thin skin and few seeds. Pickling cucumbers are also good.

Gochugaru: Korean chili flakes are essential for authentic flavor. They’re fruity and moderately spicy, not just hot. Find them at Asian grocery stores or online.

Vegan note: Soy sauce replaces the traditional fish sauce and salted shrimp (saeujeot) while still providing umami depth.

Gluten-free: Use tamari instead of soy sauce.

Quick vs. fermented: Resting at room temperature for a few hours develops more complex, tangy flavors through light fermentation. Refrigerating immediately gives a fresher, more pickle-like result.

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