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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.