Korean Style Quick Pickles

For dinner this week, I made a big bowl of my family’s favorite salad. It is basically grilled chicken, bow tie pasta, croutons, mozzarella cheese, and sliced cucumbers. It’s very basic, but it is not only great, but it is one that both of my non-salad eating boys devour. With that said, I had a bit of an English cucumber leftover that I was not going to let go to waste. At first I thought I would just slice it and put it in a salad for the next day’s lunch, but then it occurred to me to make a quick pickle, but Korean style.

Korean Style Quick Pickles

In the last couple of years, I have been a huge fan of a Korean fermented red chili paste known as gochujang. You can find gochujang in any Asian market, or online for that matter. It has this savoriness and spiciness that is so well balanced that it almost becomes addicting. I’ve been using it in stews and braises, and I can tell you it is now one of my top five ingredients. This is when I thought of making a Korean style quick pickle to be eaten for dinner the following day.

These pickles are so good, you will probably become addicted to them. Unlike a dill, or ‘butter’ style sweetened American pickle, these are balanced with sweet heat that just go so well with pretty much anything.

Let’s get started.

Ingredients:

  • 1/2 English cucumber, cut into 1/4 inch rounds
  • 3 tbsp gochujang
  • 1/2 cup mirin, or rice wine vinegar
  • 1 clove garlic, minced
  • 1/2 tsp sugar
  • 1/2 tsp dark sesame oil
  • 1/4 tsp salt

Add everything but the sliced cucumber to a small mixing bowl, and stir to incorporate. Add in the sliced cucumber, and gently mix to distribute all of the ingredients into the cucumber.

Korean Style Pickles

Cover and refrigerate over night.

The cucumbers will soften slightly the following day. When you are ready to serve, place them as a side dish on the table.

Korean Style Quick Pickles

These Korean style quick pickles are so well balanced, and again, addicting. They pack this sweet heat, along with just that perfect bite of garlic that they have you going back for more. So go find yourself a tub of that gochujang and start exploring the many dishes you can add it to. Did I mention how good this stuff is in soup?

Korean Style Quick Pickles
Author: 
Recipe type: Sides
Cuisine: Korean
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • ½ English cucumber, cut into ¼ inch rounds
  • 3 tbsp gochujang
  • ½ cup mirin, or rice wine vinegar
  • 1 clove garlic, minced
  • ½ tsp sugar
  • ½ tsp dark sesame oil
  • ¼ tsp salt
Instructions
  1. Add everything but the sliced cucumber to a small mixing bowl, and stir to incorporate. Add in the sliced cucumber, and gently mix to distribute all of the ingredients into the cucumber.
  2. Cover and refrigerate over night.
  3. The cucumbers will soften slightly the following day. When you are ready to serve, place them as a side dish on the table.

 

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

2 thoughts on “Korean Style Quick Pickles

  1. Yum! These look so good. 🙂 I am making these tonight for bibimbap! I can already taste the delicious pickly crunch in my mouth.

    Have you ever tried using the Korean dried chili flakes (gochugaru) by any chance? That’s what I usually use instead of gochujang – it has a more neutral amount of heat and less sweetness! Either way, these are a winner though!

    1. Hi Esther! Thanks for the comment. I do use gochugaru on occasion, and love it as well. You can actually add a teaspoon into the mix here if you want. I just left it out as I thought the gochujang would be enough. Hope you enjoy!

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