Instant Pickled Cucumbers

Name: Instant Pickled Cucumbers
Prep time: 10 min
Cook time: 2 min
Total time: 12 min
Yield: 4 servings
Ingredients: 2 star anise; pinch sugar; 4 Persian cucumbers; 2 tsp salt; 2 tsp sesame oil; 2 tsp rice wine vinegar; 1 tbsp roasted sesame seeds, crushed; black pepper, freshly crushed; pinch gochugaru

Lightning-Fast Korean Cucumber Banchan

Persian cucumbers get the quick-pickle treatment with a warm bath of sesame oil and rice vinegar. The gentle heat activates the aromatics while keeping these crisp coins perfectly snappy.

KoreanAsianSnackVegetarianQuick Meals

Prep10 min

Cook2 min

Total12 min

Servings4

Difficultyeasy

Ingredients

2 star anise(optional)
sugar
4 Persian cucumbers
2 tspsalt
2 tspsesame oil
2 tsprice wine vinegar
1 tbsproasted sesame seeds, crushed
black pepper, freshly crushed
gochugaru

Instructions

Rinse and dry the cucumbers thoroughly, then slice them into thin rings using a mandolin or sharp knife. Sprinkle the salt evenly over the slices and toss them in a bowl — this draws out excess moisture.
Heat a dry pan over medium heat for 1 minute. Drop in the star anise and shake the pan until they release their licorice fragrance. Add the salted cucumber rings directly to the hot pan.
⏱ 1 min
In a small bowl, whisk together sesame oil, rice vinegar, sugar, crushed sesame seeds, and gochugaru until the sugar dissolves. Pour this dressing over the cucumbers in the pan.
Sprinkle freshly crushed black pepper over everything and toss to coat. Keep cooking for 1 minute more to warm the dressing and lightly wilt the cucumbers. Remove from heat and transfer to a serving bowl.
⏱ 1 min
Chill the pickled cucumbers for 30 minutes to let the flavors meld and the temperature drop. They'll keep their crunch while absorbing all that tangy, nutty goodness.
⏱ 30 min