Korean Pickled Cucumbers (Oi-muchim)
These refreshing, crunchy Korean cucumber pickles are the perfect spicy-savory side dish to brighten up any meal.
Ingredients
- •4 Persian or English cucumbers (thinly sliced into rounds)
- •1 teaspoon kosher salt
- •2 tablespoons gochugaru (Korean red chili flakes)
- •1 tablespoon soy sauce
- •1 tablespoon rice vinegar
- •1 tablespoon toasted sesame oil
- •1 tablespoon sugar
- •2 cloves garlic (minced)
- •2 green onions (thinly sliced)
- •1 teaspoon toasted sesame seeds
Instructions
- 1
Place the sliced cucumbers in a large bowl, sprinkle with the salt, and toss well. Let them sit for 20 minutes to draw out excess moisture.
- 2
Drain the liquid released by the cucumbers and gently pat them dry with a paper towel.
- 3
In a small bowl, whisk together the gochugaru, soy sauce, rice vinegar, sesame oil, sugar, and minced garlic to create the seasoning paste.
- 4
Add the seasoning paste and sliced green onions to the cucumbers.
- 5
Toss everything together until the cucumbers are evenly coated with the red sauce.
- 6
Garnish with toasted sesame seeds and serve immediately or chill for 30 minutes for deeper flavor.
💡 Chef tips
- Use Persian or English cucumbers because they have thinner skins and fewer seeds, resulting in a crunchier pickle.
- If you prefer a milder spice level, reduce the gochugaru to 1 tablespoon.
- Store leftovers in an airtight container in the refrigerator for up to 3 days, though they are best eaten within the first 24 hours.
✅ How it should turn out
The finished dish should feature vibrant, bright green cucumbers coated in a glossy, deep red spicy sauce that tastes perfectly balanced between savory, sweet, and tangy.