8 Best Korean Pickles That Are A Must Try

korean pickles in bowl.

Pickles can make everything taste delicious, won’t you agree? I prefer pickles in my every meal to add more flavour on my plate.

Essentially, I was more into the traditional pickles of my country. But now I have found some great pickles from around the world that are just too hard to miss.

Today, I am here with 8 Korean pickles that are a must try. They will tingle up your tastebuds and boost your appetite.

You might think they are too difficult to find or prepare but no, they aren’t. You will find their preparation as easy as pickled cucumber.

Why don’t you have a look and find out everything about heavenly Korean pickles.


Kkakdugi korean pickle in white bowl.

Basically, Kkakdugi is a Korean radish Kimchi that has spring onions and ginger in it. To prepare this Korean pickle, radish is cut into cubes.

Additionally, salt and red chilli powder is mixed to enhance the flavour.

Further, there are other variations of Kkakdugi available in Korea. Gegemu kkakdugi and Gul kkakdugi are quite popular and are served as side dishes.


Dongchimi korean pickle in bowl. Chopstics beside the bowl.

Traditionally, this Korean pickling is consumed during winters but you can find it in summer too.

Dongchimi is prepared with Korean radish, napa cabbage, scallions and Korean pear. Further, pickled green chilli, ginger and brine is also added.

Daenamu dongchimi and Baechu dongchimi are some popular variations available. Baechu dongchimi has julienned radish, Korean chives, red peppers, garlic, and ginger. Kelp stock is added to enhance the flavour.

Nabak Kimchi

Similar to dongchimi, this Korean pickle has a watery texture which makes it a perfect addition to soups.

Korean radish and napa cabbage are the main ingredients of this Korean pickle.

Further, thinly sliced vegetables such as cucumbers and dropwort are added. To enhance the flavour chilli powder, ginger, sugar, salt and garlic is mixed.


This is the most popular Korean radish pickle that will blow your mind.

People in Korea prefer it with their cold noodles and you should try this combination as well.

Basically, Yeolmu radish is used to prepare this pickle. However, people also add green onions and red pepper.

Further, shrimp sauce, ginger and garlic are mixed to spice it up.


Jangajji is more of a side dish than a pickle but it has pickled vegetables.

Usually the vegetables are pickled in soy sauce, soybean paste, or chili paste in this dish.

This is a non fermented vegetable pickling that goes well with many dishes.

Before serving, Jangajji is seasoned with sesame oil and toasted sesame seed powder.

Moreover, you can find various vegetables in this pickle. Some of the popular ones used in Jangajji are radish, peach, garlic chives, melon and butterbur leaves.

Pa kimchi

Pa kimchi in bowl.

If you plan to visit Korea during spring, you’ll find this on your plate with your meal.

Green onions (scallions), which are used to make fermented kimchi, are the key component.

After being washed, the onions are covered in a hot sauce made of chilli flakes, fish sauce, ginger, garlic, and anchovy sauce.

Further, sesame seeds are frequently added as a garnish. This Korean green onion pickle will make your mouth water for sure.

Oi Sobagi

Typically, Oi sobagi is served over Korean soups and stews, and it tastes best when it is made right away.

Common ingredients in the kimchi paste used to make oi sobagi include fish sauce, anchovy sauce, finely chopped garlic, ginger and chives.

In this Korean cucumber pickle, cucumbers are cut and put in brine water.

Further, the kimchi paste is stuffed into them. However, some people just coat cucumbers with the paste.

Gat Kimchi

Gat Kimchi korean pickle in bowl.

The bitter taste of the leaves in gat kimchi is beloved because it harmonises so well with the hot chilli paste.

Typically, mustard leaf kimchi is offered as banchan, a common side dish in Korean cuisine.

This particular type of kimchi is made with mustard leaves (gat), which are spiced up with chilli flakes, ginger, garlic, thinly sliced scallions, and fermented anchovy paste. Before they are covered in the paste and allowed to ferment, the greens are roughly chopped.

That’s it about Korean pickles, you must be wondering what to try first. I will suggest going with the classic Korean kimchi first to get an idea of what to expect.

All of these 8 Korean pickles are a must try. Whether you are Asian or American you can eat them as a side dish.

Make sure to keep a glass of water nearby because Korean pickles are really spicy.

How useful was this post?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this post.

Leave a Reply

Your email address will not be published. Required fields are marked *

Magical Remedies For Runny Nose Fruit Teas to Boost your Health