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Korean pickles shown in a white bowl.

Quick Korean Pickles

These sweet, tangy Korean Pickles bring the heat and only take 5 minutes to prep! They add loads of flavor to everything from sandwiches to rice bowls to sloppy joes.
5 from 4 votes
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Prep Time: 5 minutes
Additional Time: 1 hour
Total Time: 1 hour 5 minutes
Servings: 4
Calories: 54kcal

Ingredients
 

  • 1 English cucumber (sliced medium)
  • 2 teaspoons salt
  • 1 teaspoon minced garlic (optional)
  • 1 tablespoon gochugaru or red chili paste or flakes
  • 1/4 cup rice wine vinegar
  • 2 tablespoons granulated sugar
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon toasted sesame seeds (optional)

Instructions

  • Place the cucumber slices in a bowl.
  • In a small bowl, combine the remaining ingredients and stir till the sugar has dissolved.
  • Pour over the cucumbers and toss to coat.
  • Let stand 10 minutes before serving.  Refrigerate until ready to serve.

Notes

  • The pickles can be eaten after just 10 minutes, but are even better if they're refrigerated for 1 or more hours. Pickles will last in the fridge for about a week.
Course Side Dish
Cuisine Korean
Keyword korean pickles, quick pickle

Nutrition

Calories: 54kcal | Carbohydrates: 10g | Protein: 1g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Sodium: 1166mg | Potassium: 131mg | Fiber: 0.5g | Sugar: 8g | Vitamin A: 87IU | Vitamin C: 3mg | Calcium: 21mg | Iron: 0.3mg
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