Korean Pickled Cucumbers

A little sweet, a little spicy, and packed with crunch—these Korean Pickled Cucumbers are the perfect way to use up extra cucumbers!

Each summer, I find myself with more cucumbers than I know what to do with. That was until I discovered this quick and flavorful Korean cucumber pickle recipe. Now, I look forward to every cucumber that ripens on the vine! The balance of salty, sweet, and spicy flavors makes this an irresistible snack or side dish. Plus, you can adjust the spice level to your liking. Fair warning: these go fast—so you might want to make extra!

Why You’ll Love This Recipe

• Quick & Easy: Just a few minutes of prep and some marinating time.
• Customizable Heat: Adjust the gochugaru (Korean chili flakes) to your spice preference.
• Perfectly Crunchy: A refreshing balance of flavors and textures.
• Great for Meal Prep: The flavors deepen over time, making them even better the next day!

Korean Pickled Cucumbers

Salty, sweet + spicy with a delicious crunch!

Print Pin Rate

Prep Time: 20 minutes minutes

Cook Time: 20 minutes minutes

Servings: 2 cups

Ingredients

• 2 English cucumbers
• 1 tbsp kosher salt
• 4 tbsp sugar
• 3 tsp apple cider vinegar
• 1-3 tsp gochucharu (Korean chile flakes)
• 1 tbsp sesame oil
• 1 tsp toasted black or white sesame seeds
• 1/4 cup green onions

Instructions

• You don't typically need to peel English cucumbers but I like to peel cucumbers leaving thin strips of green skin between so it looks like a green and white candy cane. Halve cucumbers lengthwise and scoop out the seeds. This can be done with a spoon or melon baller.
• Slice cucumbers into half inch slices. You'll have pretty green striped half moon shapes.
• In a large bowl mix cucumbers and salt, pour into a colander and set aside to drain.
• In the large bowl add the sugar, vinegar, gochucharu and sesame oil and stir until combined. *Use 1 tablespoon gochucharu for a less spicy pickle or up to 3 teaspoons for a spicy kick.
• Add the cucumbers back to the large bowl with the spice mixture and stir until combined.
• Thinly slice the green onions and add these and the sesame seeds to the bowl. Stir until combined.
• Let sit for at least 20 minutes for flavors to combine. Stir before serving.
• This can also be made a day in advance. The longer it marinates the spicier it gets.

Make-Ahead & Storage Tips

• This can be made a day in advance—just note that the longer they marinate, the spicier they become!
• Store leftovers in an airtight container in the fridge for up to 3 days.

Let me know if you try this recipe! I’d love to hear how spicy you like your pickles. 😊