Photo: Korea Ministry of Food and Drug Safety

Pickled Cucumbers with Chili Oil

Name: Pickled Cucumbers with Chili Oil
Cuisine: South Korea
Ingredients: 60 g Essential ingredients: cucumber (60g); 3 g whole garlic (3g); 5 g ginger (5g); 3 g dried red chili pepper (3g); 60 g Sauce: brewed vinegar (60g); 60 g sugar (60g); 3 g doubanjiang (Chinese chili bean paste) (3g); 40 g chili oil (40g); 60 g water (60g); 3 g Seasoning: salt (3g)

오이초절임

Side dish

Side dishesCourse

94kcal · per serving

2/5Spice

🌱 VeganGluten-free

Jump to recipe ↓

Recipe

Pickled Cucumbers with Chili Oil

🌶 Spicy 2/5VeganGluten-free

Ingredients Tap an ingredient to check it off

Servings1

Essential ingredients: cucumber필수재료 : 오이(60g)
60 g
whole garlic통마늘(3g)
3 g
ginger생강(5g)
5 g
dried red chili pepper말린 홍고추(3g)
3 g
Sauce: brewed vinegar소스 : 양조식초(60g)
60 g
sugar설탕(60g)
60 g
doubanjiang (Chinese chili bean paste)두반장(3g)
3 g
chili oil고추기름(40g)
40 g
water물(60g)
60 g
Seasoning: salt양념 : 소금(3g)
3 g

Nutrition per serving

94kcal

21.4gCarbs

0.3gProtein

0.8gFat

86mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Cut the cucumber lengthwise into quarters, cut into triangular pieces, then cut into 0.8cm-thick sticks.
Lightly salt them and squeeze out well.
Cut the whole garlic lengthwise into thirds and slice the ginger.
Cut the dried red chili pepper diagonally with scissors.
Put all the prepared ingredients in a bowl and pour in the cucumber pickling sauce until fully submerged.
Store in the refrigerator to finish.

💡 TipMaking the cucumber pickling sauce with doubanjiang and chili oil gives it a sweet and sour taste.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.