Korean pickled cucumber


Besides beansprout side dish or kongnamul, this is another popular banchan. Salting the cucumber will result in crunchy cucumbers. You can adjust the recipe to suit yourself – make it as sweet, sour or salty as you like!



  • 1 cucumber, cut into 3mm slices
  • 1 tablespoon salt
  • 1 tablespoon rice vinegar
  • 1-2 tablespoons sugar
  • 1/2 teaspoon Korean chili pepper


Step 1

Sprinkle one tablespoon of salt over the cucumber and mix thoroughly. Allow to stand for 5 minutes. Rinse the cucumber thoroughly and squeeze them gently to remove some of the water.

Step 2

Combine the rice vinegar, chili flakes and sugar together. Add the cucumber and marinade for at least 30 minutes.

Step 3

Have a taste and adjust the seasoning as desired.

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