Making Korean Pickled Cucumbers is a quick, simple process. Follow these steps closely for the best texture and flavor.

Step 1: Salt the Cucumbers

Place the sliced cucumbers in a bowl and toss with the kosher salt. Let them sit for 20 minutes to draw out excess moisture. This step is essential for achieving the right texture, as it removes some of the cucumber’s natural water content before it’s combined with the dressing.

Step 2: Rinse and Dry

Rinse the cucumbers under cold water to remove the excess salt, then gently squeeze out any remaining liquid. Pat them dry with paper towels to ensure the dressing coats them properly rather than becoming diluted.

Step 3: Make the Dressing

In a large bowl, whisk together the rice vinegar, soy sauce, sesame oil, sugar, garlic, gochugaru, grated ginger, and gochujang (if using) until well combined.

Step 4: Combine

Add the cucumbers and green onions to the bowl with the dressing and toss until everything is evenly coated.

Step 5: Add the Sesame Seeds

Sprinkle the toasted sesame seeds over the cucumbers and mix gently to distribute them throughout.

Step 6: Chill

Cover and refrigerate for at least 30 minutes before serving. For even deeper flavor, let the cucumbers marinate for 2 to 4 hours, allowing the dressing to fully penetrate the cucumber slices.

Step 7: Serve

Serve the cucumbers chilled as a refreshing side dish or banchan alongside your favorite Korean-inspired meals.