Korean-Style Pickled Cucumbers (Oie Muchim)

“Oie” means cucumber and “muchim” means seasonings/spices mixture. Korean-Style Pickled Cucumbers (Oie Muchim) is a great side dish to just about any meal. It’s especially delicious in Bibimbap. My hubby loves to eat this like regular pickles and they make frequent appearances on his place, no matter what he’s eating!

Korean-Style Pickled Cucumbers (Oie Muchim) are typically spicy. But if you’re like me can’t tolerate too much spice, you can always make milder versions. All you need to do is just put less Korean red pepper flakes and/or gochujang in it, which is so easy!

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Korean-Style Pickled Cucumbers aka Oie Muchim

Course Side Dish

Cuisine Korean

Keyword Korean, sides, veggies

Ingredients

• 4-5 Kirby aka “Pickling” Cucumbers (about 12 oz)
• 1 Tbsp Kosher Salt it’s used in the pickling process and a lot of it drains/rinses off
• 1 tsp sugar
• 1/2 tsp Korean red pepper flakes aka “gochu caru” NOT crushed red
• pepper found in Korean/Asian grocery stores). Add a little more if you like it with a KICK!
• 1/2 tsp garlic powder
• 1 Tbsp White Vinegar
• 1 tsp Gochuchang hot red pepper paste found in Korean/Asian grocery stores
• 1 tsp soy sauce
• 1 tsp sesame oil
• 1/2 Tbsp sesame seeds
• 2 Tbsp diced green onions
• 1/8 tsp black pepper

Instructions

1. Wash and cut the ends of the cucumbers. Thinly slice, I used a mandolin, and place in a large bowl. Between slicing each cucumber, sprinkle with equivalent portion of salt, ie if you have 4 cucumbers, slice one whole cucumber, sprinkle w/ 1/4 amount of salt and then continue on until all cucumbers have been sliced, ending w/ salt.
2. Once all cucumbers have been sliced and salted, let sit out for about two hours. Cucumbers are full of water and salting them will draw out the excess water, leaving them with a crispier, firmer texture.
3. In the mean time, mix up the remaining ingredients in a small bowl.
4. Once the cucumbers have sat long enough, drain, rinse and squeeze out as much of the excess water as possible from cucumbers, using your hands and place on a plate.
5. Rinse out large bowl, dry and place drained and squeezed cucumbers into bowl, add sauce and mixing well.

1. Wash and cut the ends of the cucumbers. Thinly slice them (I used a mandolin) and place in a large bowl. Between slicing each cucumber, sprinkle with equivalent portion of salt, ie if you have 4 cucumbers, slice one whole cucumber, sprinkle w/ 1/4 amount of salt and then continue on until all cucumbers have been sliced, ending w/ salt.

2. Once all cucumbers have been sliced and salted, let sit out for about two hours. Cucumbers are full of water and salting them will draw out the excess water, leaving them with a crispier, firmer texture.

3. In the meantime, mix up the remaining ingredients in a small bowl.

4. Once the cucumbers have sat long enough, drain, rinse and squeeze out as much of the excess water as possible from cucumbers, using your hands and place on a plate.

5. Now rinse out large bowl, dry and place drained and squeezed cucumbers into bowl, add sauce and mixing well.

And that’s it – you’re done!

Store you Korean-Style Pickled Cucumbers (Oie Muchim) in an airtight container in the fridge and enjoy it up to a week or two, although it doesn’t usually last that long in ours.

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Christine, aka happyvballgirl : )

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