These crunchy pickled cucumbers have the usual suspects of ingredients — vinegar, salt, and sugar — but also something rather unusual.

7Up. Or Sprite for those who prefer the competing lemon-lime soda.

Yup, how crazy is that?

I have to say that surprising ingredient was what drew me to this particular recipe, “Sweet-and-Sour 7Up Pickled Cucumbers,” in the new cookbook, “Koreaworld: A Cookbook” (Clarkson Potter), of which I received a review copy.

It was written by Deuki Hong, the chef-owner of the Sunday Family Hospitality Group in San Francisco; and Matt Rodbard, the founding editor of the online magazine, Taste.

Korean cuisine is having a major moment right now. Hong and Rodbard attribute that in great part early on to Chef Roy Choi’s Kogi trucks in Los Angeles that drew crowds for its Korean-Mexican mashup tacos and to Chef David Chang, whose Momofuku in New York introduced a wide audience to the Korean feast known as bo ssam.

Then, of course, came the rise of K-pop, Netflix’s “Squid Games,” and the Oscar-winning “Parasite” film, and before you knew it, we were all obsessed.

In their cookbook, Hong and Rodbard explore the evolution of Korean cuisine across the United States through a diaspora that led to thriving Koreatowns.

With accompanying color photos that definitely get the appetite roaring, you’ll find yourself hungry for “Spicy Fried Chicken with Baby Anchovy and Crispy Lotus Root,” “Extremely Addicting Soy Sauce-Marinated Eggs with Rice,” “Smoked Giant Short Ribs,” and “Kimchi-Braised Short Rib Pappardelle.” There’s even a recipe for “Dalgona 3 Ways,” and if you binged “Squid Games,” you’ll know exactly what that honeycomb candy is like.

Hong and Rodbard discovered these pickled cucumbers as part of the banchan (small side dishes) served at a favorite Korean barbecue restaurant.

They couldn’t be easier to make. Just heat rice vinegar, water, sugar, and salt, then pour into a heatproof jar filled with sliced Kirby or Persian cucumbers, minced garlic and minced fresh chile. Finally, top with a a pour of 7Up. After refrigerating the pickles for a couple of hours, they are ready to enjoy with a drizzle of sesame oil.

They are crisp, sweet and gently tangy, not unlike Japanese pickled cucumbers, only cut thicker. But these also have the subtle flourish of garlic and mild heat from the pepper.

The pickled cucumbers are meant to be served with barbecue. They also would be a refreshing addition to salads, alongside sandwiches or served with simple grilled seafood.

Although Hong and Rodbard describe them as being a little effervescent, I didn’t detect that. I’m not sure the fizz would actually survive being combined with the hot vinegar mixture.

However, if that proves a letdown, just add a final splash of 7Up to the serving bowl of pickled cucumbers to get the party started.

Sweet-and-Sour 7Up Pickled Cucumbers (Oi Muchim)

(Makes 3 cups)

1 pound small Kirby or Persian cucumbers, sliced

2 garlic cloves, minced

1/2 red finger chile or other medium-hot chile (such as cayenne or serrano), minced

1 cup water

1/2 cup rice vinegar

1/3 cup sugar

4 teaspoons kosher salt

1/2 cup 7Up or Sprite

Sesame oil, for serving

Pack a clean, heatproof 1-quart container with the cucumbers, garlic, and chile.

In a small saucepan, combine the water, vinegar, sugar, and salt, and bring to a boil over medium-high heat, stirring to dissolve the sugar and salt. Remove from the heat and pour the hot pickling liquid over the cucumbers. Top off with the 7Up. Stir gently along the sides to combine.

Let cool to room temperature, then cover and refrigerate ideally for a couple of hours. Serve the pickles cold with some of the liquid and a small drizzle of sesame oil stirred in. The pickles will keep in the refrigerator for up to 2 weeks.

From “Koreaworld: A Cookbook” by Deuki Hong and Matt Rodbard

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