Spicy Korean Cucumber Pickles
Spicy Korean Cucumber Pickles are crunchy refrigerator pickles made with cucumbers, garlic, chili flakes, sesame oil, and Korean-inspired seasonings.
Ingredients
- 4 small cucumbers
- 2 garlic cloves, minced
- 1 tbsp gochugaru or chili flakes
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp sugar
- 1 tbsp sesame seeds
- 2 green onions
Instructions
- Wash the cucumbers thoroughly and slice them into thin rounds or half-moon pieces depending on your preferred texture.
- Sprinkle the cucumber slices lightly with salt and allow them to rest for 10 minutes to remove excess moisture.
- Drain the cucumbers and gently pat them dry before placing them into a mixing bowl.
- Combine garlic, gochugaru, soy sauce, rice vinegar, sesame oil, sugar, and sesame seeds in a separate bowl.
- Pour the spicy seasoning mixture over the cucumbers and toss gently until every piece is evenly coated.
- Add sliced green onions and transfer the cucumbers into a sealed container.
- Refrigerate for several hours before serving, allowing the cucumbers to absorb the spicy, savory flavors.