Korean Pickles with Korean BBQ Rub
When summer heat hits, I crave something cold, crunchy, and packed with flavor—and these Korean pickles deliver on all three. Made with thick-sliced cucumbers and our Revolution Barbecue Korean BBQ Rub, they’re a punchy, tangy, umami-loaded side that comes together in just 30 minutes. I sliced the cucumbers about 1/4 inch thick using a wavy blade on my mandolin, but a crinkle cutter does the job too. The thicker cut gives them an extra-crisp bite, which holds up better in the fridge. These are perfect piled on top of BBQ sandwiches or eaten straight from the bowl with your fingers—I won’t judge. They’ll keep for up to 2 weeks, but they’re best in the first few days when they still have that refreshing snap.
Bold, Crunchy, and Quick: Korean Pickles with BBQ Flavor
Glenn Connaughton
8
10 minutes
20 minutes
30
Korean
Side Dish
These thick-cut Korean pickles are tangy, savory, and laced with just enough heat from Revolution Barbecue’s Korean BBQ Rub. The cucumber slices soak in a quick marinade of vinegar, sesame oil, toasted sesame seeds, garlic, and our bold rub, creating an addictive side or topping. Ready in just 20 minutes, they add punch to any BBQ plate and keep in the fridge for up to 2 weeks—though you’ll be lucky if they last more than a day.
Ingredients
- 6 pickling cucumbers or 2 greenhouse cucumbers, thickly sliced (1/4-inch)
- 1 teaspoon sesame oil
- 3 tablespoons rice wine vinegar
- 2 tablespoons Revolution Barbecue Korean BBQ Rub
- 1 teaspoon kosher salt
- 1 tablespoon toasted sesame seeds
- 2 teaspoons granulated sugar
- 1 teaspoon garlic, minced
Directions
Slice the cucumbers: Use a mandolin fitted with a wavy blade or a crinkle cutter knife to slice the cucumbers into 1/4-inch thick rounds.
Mix the pickles: In a medium bowl, combine the sliced cucumbers with sesame oil, rice wine vinegar, Korean BBQ Rub, kosher salt, toasted sesame seeds, sugar, and minced garlic. Toss until evenly coated.
Chill and serve: Cover the bowl and refrigerate for at least 20 minutes. Stir once or twice while chilling to evenly distribute the marinade.
Storage: Transfer to an airtight container and store in the refrigerator for up to 2 weeks. The pickles are best within the first 3–4 days when they’re at their crispest.
