Quick Korean Cucumber Pickles

Preparation info

  • Difficulty


  • Serves


Appears in

My Asian Kitchen

My Asian Kitchen

By Jennifer Joyce

Published 2018

  • About

If you aren’t up for making homemade kimchee, toss together a bowl of these (see photo).

Prep 10 minutes


  • 3 baby cucumbers
  • 1 tbsp white sesame seeds, toasted
  • 1 tsp sesame oil
  • 1 tbsp caster sugar
  • 1 tbsp light soy sauce
  • 1 tbsp gochugaru (Korean chilli flakes) or 2 tsp red chilli flakes
  • 1 tbsp rice vinegar


Slice the cucumbers 1 cm (½ inch) thick.

In a mortar and pestle, roughly crush the sesame seeds. Mix the cucumbers with the seeds and other ingredients in a bowl. Serve immediately.