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Tangy, mildly spicy and the perfect, quick addition to a bowl of rice! The best replacement to kimchi when you want that crunchy addition to your meals quickly, these Korean style marinated cucumbers are just the right choice!
I am a gigantic fan of kimchi. Which is not surprising considering my love for anything sour really. Pickles, saurkraut, you name it. Salt and vinegar chips are also high on my list of YUM. So naturally, these cucumbers get made a lot.
Not about the spice so much? You can try my quick pickles!
I love serving these cucumbers with my air fried tofu and a side of rice!
🥘Ingredients
I highly recommend getting those tiny cucumbers you usually see in the package with about five together. But if you quarter a large cucumber you should get the same results.
You can replace the gochugaru pepper flakes with gochujuang which is the red pepper paste as it is easier to find.
Rice vinegar can be substituted with regular white vinegar or apple cider vinegar. There might be a slight flavor fluctuation, but it should be too different.
Please see recipe card below for exact measurements.
🔪Instructions
Make sure you have 1-2 cups of hot water.
Step One - Slice cucumbers into 1 inch coins like so.
Step Two - Add the cucumbers to a container or bowl, then add salt.
Step Three - Then add sugar.
Step Four - Sprinkle in some heat with the gochugaru.
Step Five - Add in the rice vinegar and hot water.
👩🏻🍳Cook's Top Tip
While these cucumbers are great to eat the next day, they really are best after a few days. If you can wait, you'll be glad you did. But I won't fault you for being impatient, I'm usually not, either.
🍱Storage
Refrigerator - Store in an airtight container (with a little room at the top) for up to 2 weeks.
Do not freeze.
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📖 Recipe
Korean Style Marinated Cucumbers
Equipment
- 1 Knife
- 1 bowl
Ingredients
- 2 cups sliced cucumber 1 package of tiny cucumbers
- 1-2 cups hot water
- ½ cup rice vinegar can sub apple or regular
- 1 Tablespoons sugar
- 2 teaspoons gochugaru chili flakes can use gochujang (chili paste)
- 1 teaspoon salt
Instructions
- Wash and slice the cucumbers into 1 inch coins.2 cups sliced cucumber
- Add the cucumbers to a bowl or container, then add all ingredients in.½ cup rice vinegar, 1-2 cups hot water, 1 Tablespoons sugar, 2 teaspoons gochugaru chili flakes
- Place a lid on your container or bowl (make sure it doesn't leak) and give your cucumbers a gentle shake to get all the ingredients mixed up well. Then place in the refrigerator to marinate.
Notes
- If you can not find the dry korean chili flakes, you can use the korean chili paste which is more easily found, or red pepper flakes.
- The salt content is for the entire recipe, which includes the water.
- Storage - in an airtight container in the fridge for up to 2 weeks. Do not freeze. Do not heat up. I mean, you can, but it won't be very good...
Nutrition
This recipe was first posted September 30, 2022 and has been updated July 7, 2023
What's up! My name is Bree, and I run this kitchen! I love sharing my recipes with you and I hope you enjoy them. You can follow me on Facebook, Pinterest, or Tumblr. Get to know more about me and this site if you'd like. Thanks, bud!
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