Spicy Korean Cucumber Pickles Oi Muchim Recipes

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OI MUCHIM (SPICY CUCUMBER SALAD)



Oi Muchim (Spicy Cucumber Salad) image

An easy cucumber side dish that's spicy, slightly sweet and tangy! It'll be an excellent complement to any of your main dishes.

Provided by Hyosun

Categories     Side Dish

Time 15m

Number Of Ingredients 9

1 Korean cucumber or 2 Kirby (pickling cucumbers)
1 teaspoon salt
1 tablespoon Korean red chili pepper flakes (gochugaru (고추가루) - use less if desired)
1 tablespoon chopped scallion
1/2 teaspoon garlic minced
1 teaspoon vinegar
1/2 teaspoon sugar
1 teaspoon sesame seeds
1 teaspoon sesame oil

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)



Oiji Muchim (Spicy Seasoned Cucumber Pickles) image

A simple side dish made with Korean cucumber pickles, oiji!

Provided by Hyosun

Categories     Side Dish

Number Of Ingredients 9

3 oiji (Korean pickled cucumber- 6 if using short kirby pickled cucumbers
1-1/2 tablespoons gochugaru (고추가루, Korean red chili pepper flakes)
1/2 teaspoon minced garlic
1/2 tablespoon sugar
1 tablespoon oligodang (올리고당 or corn syrup (or more sugar))
1 small fresh chili pepper (red or green, finely chopped - optional)
1 tablespoon sesame oil
1 tablespoon chopped scallion
1 teaspoon roasted sesame seeds

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)



Spicy Korean Cucumber Pickles (Oi Muchim) image

These spicy Korean cucumber pickles are a typical banchan (side dish). They're easy to make and add a kick to scrambled eggs or a simple sandwich.

Provided by Molly Watson

Categories     Appetizer     Snack     Side Dish     Condiment

Time 1h20m

Yield 6

Number Of Ingredients 8

1 pound Kirby cucumbers (or hothouse or English cucumbers)
1 1/2 teaspoons fine sea salt
Optional: 1 small clove garlic (minced)
1 tablespoon gochugaru (Korean chile flakes) or red chile flakes
1 teaspoon rice vinegar
1 teaspoon toasted sesame oil
2 to 3 teaspoons sugar
Optional: 1 teaspoon toasted sesame seeds

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.

Nutrition Facts : Calories 29 kcal, Carbohydrate 5 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, Sodium 531 mg, Sugar 3 g, Fat 1 g, ServingSize 1 1/2 cups (6 servings), UnsaturatedFat 0 g

OI MUCHIM



Oi Muchim image

Light, refreshing and quick to prepare, this spicy cucumber salad is the perfect addition to summer meals. It's a treat on its own but can also be added to sandwiches, noodle dishes and more.

Provided by Food Network Kitchen

Time 45m

Yield Makes about 1 1/2 cups

Number Of Ingredients 9

1 English cucumber, thinly sliced into 1/4-inch-thick rounds
1 tablespoon gochugaru (Korean-style red pepper powder)
2 teaspoons sugar
1 1/2 teaspoons kosher salt
2 tablespoons rice wine vinegar
1 tablespoon toasted sesame oil
2 teaspoons fish sauce
1 clove garlic, finely grated
2 teaspoons sesame seeds, toasted

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.

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