New This Month

Quick-Pickled Sesame Cucumbers

These pickled cucumbers go great with our Korean Beef Tacos.

  • Prep:
  • Total Time:
  • Yield: Makes 1 1/2 cups


  • 2 large English cucumbers, very thinly sliced, preferably on a mandoline (6 cups)
  • 2 tablespoons coarse salt
  • 1/4 cup rice vinegar
  • 1/2 teaspoon sesame oil
  • 1/4 teaspoon sugar
  • 2 tablespoons lightly toasted sesame seeds
  • 1 tablespoon gochugaru (Korean hot red-pepper powder)


  1. Place cucumbers in a colander over a plate. Toss with salt and let stand 30 minutes.

  2. Rinse salt off cucumbers. A handful at a time, squeeze out as much moisture as possible with your hands. Transfer cucumbers to a bowl and toss with vinegar, oil, and sugar. Sprinkle with sesame seeds and gochugaru before serving.

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