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
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.
Make sauce: Combine garlic, ginger, gochugaru, rice vinegar, soy sauce, sugar, and sesame oil in a bowl.
Combine: Drain cucumbers and squeeze gently to remove excess liquid (discard liquid). Add to sauce along with scallions and any optional vegetables. Mix well.
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.
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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