Spicy Korean Cucumber Pickles Oi Muchim Recipes

OI MUCHIM (SPICY CUCUMBER SALAD)

Steps:

• Thinly slice the cucumber (1/8 to 1/4-inch thick). Toss gently with salt and set aside for about 15 minutes.
• Drain excess liquid. Avoid squeezing them because they will bruise. Mix well with all of the remaining ingredients. Taste a little and adjust the seasonings if necessary.

OIJI MUCHIM (SPICY SEASONED CUCUMBER PICKLES)

Steps:

• Thinly slice the cucumber pickles.
• Soak the pickle slices in water until not too salty to eat as is, about 10 minutes depending on your pickles.
• Drain and tightly squeeze the pickles between your palms to remove as much liquid as possible. You may have to squeeze them several times.
• Add the remaining ingredients, except the scallion and sesame seeds, and mix everything very well until the pickles are evenly coated with gochugaru. Finish with tossing in the scallion and sesame seeds.

SPICY KOREAN CUCUMBER PICKLES (OI MUCHIM)

Steps:

• Squeeze the cucumber pieces firmly to release more water; doing this in small handfuls will be the most effective.
• Cover and chill the pickles for at least 30 to 60 minutes before serving.

OI MUCHIM

Steps:

• Toss the cucumber with the red pepper flakes, sugar and salt in a medium bowl until well combined. Cover with plastic wrap and let "cure" at room temperature, tossing halfway through, until the cucumber has softened and released some liquid, about 30 minutes. Transfer to a colander and drain well (do not rinse).
• Whisk together the rice wine vinegar, sesame oil, fish sauce and garlic until combined. Pour over the cucumber mixture, add the sesame seeds and toss until well combined. Enjoy immediately or refrigerate in an airtight container for up to 5 days.