Spicy korean cucumber pickles (oi muchim) recipe

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Korean cucumber pickles are a standard Korean side dish, often served with Korean bbq as part of the banchan dishes.

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If you’ve been following my blog for some time, you’ll remember my incredibly talented friend, Oke, who cooks the most delicious Korean food.

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Here are some of the Korean dishes she has taught me to make. Click on the titles for the recipe.

Korean Mung Bean Pancakes

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Korean Bulgogi

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Doenjang Chigae

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One of the things she often serves, when we go lớn her house for dinner, is Korean style cucumber pickles. They’re not difficult to lớn make, and are so crunchy và tasty, I could eat an entire bowlful! Here is her recipe for making pickled Korean cucumber.

Korean Pickled Cucumber

recipe adapted from Oke Lee serves 4 as a side dish (banchan)

FULL PRINTABLE RECIPE BELOW

Ingredients

1 English cucumber, or 6 lớn 8 Persian or pickling cucumbers (according khổng lồ your preference)1/2 tsp Kosher salt1/4 to 1/2 tsp sugarabout 50% cup rice vinegar1 clove finely minced garlic(optional-some ginger juice, press in a garlic press to extract the juice)1 or 2 green onions, finely choppedhot pepper, as desired

Prepare the cucumber

Slice cucumbers (I like to use an OXO mandoline và slice directly into a colander.) Sprinkle with a little Kosher salt (about 50% tsp) but don’t make the cucumbers too salty.

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Put a plate underneath the colander and set aside for about 2 hours (or for a more pickled cucumber dish, leave overnight).

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After the allotted time, taste a slice lớn see if it’s too salty, và if so, squeeze thema little in paper towels lớn remove some of the saltiness.

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Prepare the Pickling Mixture

In a separate bowl, combine the sugar, rice vinegar, garlic, ginger juice (if using),green onions and hot pepper, to lớn taste.

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Add the cucumber slices to the mixture và mix well.

Refrigerate for at least an hour (for a fresh tasting side dish) or for up lớn a few days (more flavorful, and pickled flavor).

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They’re so GOOD!!

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