quick gingery pickled apple

Remember a couple weeks when I gushed and gushed about the comfort heart hug that is the Bibimbap bowl? Yeah. I ate those leftovers all week for a #notsaddesklunch and everyone in my office was jealous. By the end of the week this conversation was becoming common:

“Did you bring your Bibimbap again?”


“It still looks really good.”

“It really is.”




Jealous onlooking.

“Man I need to go buy some kimchee.”

10 o’clock is pickled apple time

One of the longer-time-needing toppings I used for my bowls is this Quick-Pickled Apple. I utterly stole this idea from Kim Jong Smokehouse (one of my favorite Portland restaurants) and their Bibimbap. Their apple topping is sweet, tart, and vinegary and pairs perfectly with the rest of the dish while adding it’s own pop of flavor.

My version of the apple doesn’t take long to make, but should sit for a bit in the fridge to let the flavors meld. I left mine in the fridge for 24 hours before the first bowl and it did deepen over time. Note, this recipe doesn’t use a proper canning technique to make it shelf stable. It should be kept in the fridge and used up in a week or two. That said, I DID leave a batch in the fridge for quite a bit longer and I still ate it, but I can’t advocate for that “officially” because I don’t want you to get some rare disease like AppleSalmonella or GingerLeprosy. But also use your own sweet wonderful judgement.

quick gingery pickled apple (perfect for korean bibimbap)

(Makes roughly 1 pint jar depending on the size of your apple)


  • 1 firm apple julienned (I used a Pink Lady apple and the OXO V-Blade Mandoline Slicer)
  • 1 tbsp ginger, rough chopped (or julienned)
  • 1 star anise pod
  • 1 tsp coriander seed
  • ¾ cup water
  • ¾ cup unseasoned rice vinegar
  • ¾ tbsp salt
  • 1 ¼ tbsp sugar


  1. Pack apple, ginger, star anise, and coriander into a clean wide mouth pint jar or a large jar with a lid.
  2. Combine water, vinegar, salt and sugar in a pot over high heat. Bring to a boil or until sugar and salt have dissolved.
  3. Carefully pour hot liquid into canning jar and cover the ingredients, leaving about ½ inch of room at the top.
  4. Gently place lid and pop into the fridge to soak
  5. Let sit at least 24 hours prior to use

Suggestions for use:

  • As a topping for Bibimbap Bowls
  • Mixed with cabbage and jalapeño to make a slaw for burgers
  • On top of carnitas tacos with lots of queso fresco and cilantro
  • As a garnish for a huge salad with feta and granbanzos

What other flavors or herbs do you like in your pickling? What are some of the pickled items you have done at home? Have you done any other fruits?

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