Delicious and easy Korean-style refrigerator pickles with a bit of Chinese flair! It goes very well with Korean BBQ dishes.

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Recipe Summary

prep:
25 mins
cook:
5 mins
additional:
2 hrs 30 mins
total:
3 hrs
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix the cucumbers and sea salt together in a bowl, let stand for 30 minutes to let the cucumbers soften. Drain, and rinse with fresh water.

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  • While the cucumbers are standing in salt, whisk together the sugar, vinegar, and water in a saucepan; bring to a boil. Reduce heat, and stir in the chili bean sauce and hot chili oil.

  • Mix the cucumbers with sliced chiles, onion, and garlic in a heatproof airtight container, and pour the hot vinegar mixture over the vegetables. Cover and refrigerate for 2 to 3 hours to blend the flavors. Serve chilled.

Editor's Note

The nutrition data for this recipe includes the full amount of the salt. The actual amount of salt consumed will vary.

Nutrition Facts

80 calories; protein 1.8g 4% DV; carbohydrates 17.4g 6% DV; fat 1.3g 2% DV; cholesterolmg; sodium 4414.6mg 177% DV. Full Nutrition

Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/04/2009
My husband REALLY liked this one! I didn't have the chili bean sauce or the chili oil, so I replaced both those ingredients with equal parts Sriracha. My apologies to the recipe submitter--I know Sriracha is not nearly the same thing, but it was the best I could come up with :) For anyone wondering how it tastes, it tastes like cucumbers in a hot & sweet vinaigrette. Thanks, I'll make this again! Read More
(26)

Most helpful critical review

Rating: 1 stars
11/13/2015
Too much salt! I made it exactly as the recipe says and rinsed and rinsed the salted cucumbers... to no avail! It does have a good flavor but too salty to eat. I believe next time I will use 1 1/2 Tablespoons. Read More
(1)
12 Ratings
  • 5 star values: 8
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
11/04/2009
My husband REALLY liked this one! I didn't have the chili bean sauce or the chili oil, so I replaced both those ingredients with equal parts Sriracha. My apologies to the recipe submitter--I know Sriracha is not nearly the same thing, but it was the best I could come up with :) For anyone wondering how it tastes, it tastes like cucumbers in a hot & sweet vinaigrette. Thanks, I'll make this again! Read More
(26)
Rating: 5 stars
02/15/2011
This has become my go-to recipe for potlucks. The dish always comes home empty. The only changes I made is to use English cucumbers and replaced the chili bean paste with equal parts black bean sauce and chili garlic sauce. These two sauces are readily available at most grocery stores and combine to make a very good tasting and spicier substitute for the chili bean paste. Read More
(17)
Rating: 5 stars
07/21/2010
I don't have the chili bean sauce or fresh peppers but I've made this twice now with just the hot chili oil and it is so easy, quick, and tasty. I plan to pick up the chili bean sauce the next time I'm at the Asian grocery so I can make it as intended. Read More
(15)
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Rating: 4 stars
07/11/2012
I used daikon radish in place of the cucumber and it worked really well. The flavor was fine- spicy but not extreme. It was too sweet though so next time I'll use at lest half less of the sugar. Read More
(6)
Rating: 5 stars
01/05/2013
This was really good. I added purple cabbage as well. Read More
(2)
Rating: 5 stars
07/09/2016
I have made this numerous times and have found it to taste like that I used to get in Korea. I usually use four red Thai chiles due to personal taste. Read More
(1)
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Rating: 5 stars
06/07/2015
I made this to top off my pork belly sliders. It was a huge hit. I used serano peppers to back the heat off for my wife and kids. I think the chili peppers would have been great. That said I did look forward to getting a slice of pepper. It was like candy. My neighbor immediately wanted the recipe. I will make this again. Thanks! Read More
(1)
Rating: 1 stars
11/13/2015
Too much salt! I made it exactly as the recipe says and rinsed and rinsed the salted cucumbers... to no avail! It does have a good flavor but too salty to eat. I believe next time I will use 1 1/2 Tablespoons. Read More
(1)
Rating: 5 stars
08/22/2013
This is FANTASTIC!!- I left out the fresh chilis- and I only had chili pastes- not chili bean paste- Still came out great- I like hot - but not WAY hot-I'm making another batch today I LOVE Kim Chee itself so this is a grat alternative snack!! Read More