Side Dishes

Sichuan-Style Pickled Cucumbers

Name: Sichuan-Style Pickled Cucumbers
Prep time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 60 g Cucumber; 3 g Whole garlic cloves; 5 g Ginger; 3 g Dried red chili; 3 g Salt; 60 g Vinegar; 60 g Sugar; 3 g Doubanjiang (chili bean paste); 40 g Chili oil; 60 g Water

오이초절임

Batons of lightly salted cucumber with garlic, ginger and dried chili steeped in a sweet-sour brine with doubanjiang and chili oil, then chilled. Doubanjiang and chili oil give the pickles a spicy, sweet-sour kick.

📝 Step-by-Step Instructions

Quarter the cucumber lengthwise, cut into triangles and then 0.8 cm-thick batons.

Sichuan-Style Pickled Cucumbers — step 1

Salt lightly and squeeze dry.

Sichuan-Style Pickled Cucumbers — step 2

Cut the garlic into thirds lengthwise and slice the ginger.

Sichuan-Style Pickled Cucumbers — step 3

Snip the dried chili diagonally with scissors.

Sichuan-Style Pickled Cucumbers — step 4

Put everything in a bowl and pour in enough pickling sauce to submerge.

Sichuan-Style Pickled Cucumbers — step 5

Refrigerate.

Sichuan-Style Pickled Cucumbers — step 6

📊 Nutrition Facts (per serving)

94.4Calories (kcal)

21.4 gCarbs

0.3 gProtein

0.8 gFat

86 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.