These Easy Korean Pickles, or “ji gaer,” add a crunchy and tangy kick to every meal! Made with fresh veggies, they’re bright, delicious, and super quick to whip up!
You’ll love how they bring flavor to your plate and are so easy to customize. I often snack on them straight from the jar because they’re just that tasty! 😋
Making these pickles is a breeze! Just mix the veggies with the quick brine, let them soak, and you’re set. They’re perfect for any side dish or as a topping on rice. Enjoy!
Key Ingredients & Substitutions
Cucumbers: Korean cucumbers are best due to their thin skin and crunchiness. If you can’t find them, English cucumbers work too. Just avoid regular slicing cucumbers as they are too watery.
Salt: Use regular table salt, but kosher salt is also a great option. If you are on a low-sodium diet, go with less salt to taste.
Garlic: Fresh garlic is key for flavor. If in a pinch, garlic powder can be used, but fresh has a much brighter taste.
Korean Red Chili Flakes (Gochugaru): This gives a lovely kick. For a milder option, you can use crushed red pepper flakes or just omit it altogether if you prefer no spice!
Sesame Oil: This adds a nutty flavor. If you don’t have it, you can skip it, but it really enhances the taste. Olive oil can be a substitute in a pinch, though it will change the flavor profile.
How Do You Get the Perfect Crunchy Pickle Texture?
One important tip for achieving crunchy pickles is salting the cucumbers first. This step helps draw out excess moisture, ensuring your pickles aren’t soggy. Here’s how to do it:
- After slicing the cucumbers, sprinkle them with salt and let them sit for 15-20 minutes. This allows water to escape.
- Drain and gently squeeze the cucumbers to remove additional moisture. This ensures that the flavors of the dressing stick to the cucumbers without being diluted.
This technique makes a big difference in texture, leading to pickles that are crispy and bursting with flavor! Enjoy creating your perfect Korean pickles! 🍽️
Easy Korean Pickles (Oi Muchim Inspired)
Ingredients You’ll Need:
- 2 medium cucumbers (preferably Korean or English cucumbers)
- 1 teaspoon salt
- 1 tablespoon sugar
- 2 cloves garlic, minced
- 1 teaspoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon Korean red chili flakes (gochugaru) – optional for mild spice
- 1 green onion, thinly sliced
- 1 teaspoon toasted sesame seeds
How Much Time Will You Need?
This recipe takes about 25-30 minutes, including 15-20 minutes of resting time to let the cucumbers release moisture. With just a handful of ingredients, you’ll be enjoying these tangy pickles in no time!
Step-by-Step Instructions:
1. Prepare the Cucumbers:
Start by washing your cucumbers thoroughly. Next, cut them into thin slices or half-moons based on your preference. If you’re using Korean cucumbers, you can keep the skin on, as it adds crunch!
2. Salt the Cucumbers:
Place the sliced cucumbers in a medium bowl and sprinkle them with salt. Toss them well to evenly coat in salt, then let them sit for about 15-20 minutes. This step helps draw out excess moisture, ensuring your pickles stay crisp and fresh.
3. Drain Excess Water:
After the resting period, drain the liquid that has accumulated at the bottom of the bowl. Gently squeeze the cucumber slices to remove any remaining water—this helps keep the pickles crispy!
4. Make the Dressing:
In a small bowl, combine the sugar, minced garlic, sesame oil, rice vinegar, and Korean red chili flakes (if you’re using them). Stir well until the sugar has dissolved completely and all ingredients are mixed.
5. Combine Everything:
Pour the dressing over the drained cucumbers and add the sliced green onions. Toss everything together until the cucumbers are nicely coated in the dressing.
6. Garnish and Serve:
Sprinkle toasted sesame seeds on top as a lovely garnish. You can enjoy the pickles right away, or for even better flavor, refrigerate them for about 30 minutes to allow the tastes to marry. These pickles make a refreshing and zesty addition to any meal!
Enjoy your Easy Korean Pickles as a tasty side dish or snack! 🥒❤️
FAQ about Easy Korean Pickles
Can I Use Different Vegetables for This Recipe?
Absolutely! While cucumbers are traditional, you can also try using radishes, carrots, or even napa cabbage for a delicious variation on the pickles. Just adjust the salting time based on the vegetable’s moisture content.
How Long Do These Pickles Last in the Fridge?
Your Easy Korean Pickles will stay fresh in an airtight container in the fridge for up to one week. Just give them a little stir before serving as the juices may settle.
Can I Make This Recipe Spicier?
Yes! If you prefer a spicier kick, increase the amount of Korean red chili flakes (gochugaru) or even add a splash of gochujang (Korean chili paste) into the dressing. Just be sure to adjust to your taste!
Is It Necessary to Let the Cucumbers Sit Before Adding the Dressing?
Yes, this step is key! Allowing the cucumbers to sit with salt helps draw out excess moisture, making sure your pickles are crisp and flavorful. Skipping this step may result in soggy pickles.