Oi Muchim AKA Korean Cucumber Pickle
Spicy. Salty. Garlicky. Crunchy and crisp. Oi Muchim (aka Korean Cucumber Pickle) tastes good with anything and everything.
Servings: 6 (as side)
- 2 lbs Kirby Cucumbers (or mini cucumbers)
- 2 Tbsp salt
- 5 cups cold water
- 2 Tbsp Gochukaru (Korean chili flakes) (3 Tbsp if you like things spicier)
- 1 Tbsp rice vinegar (regular vinegar also works)
- 1 Tbsp sugar
- 2 Tbsp fish sauce
- 1 Tbsp sesame oil
- 2 cloves garlic, minced
- 2 green onions, chopped
- 2 Tbsp sesame seeds (toasted)
For Pickling Cucumbers: Slice cucumbers in 1/4-inch thick slices. Place in bowl. Cover with brining liquid. The water should just cover the cucumbers. Let sit at room temperature for 30 minutes. Drain cucumber slices. Do not rinse the cucumbers with fresh water!
For Mini Cucumbers: Slice cucumbers into 1-inch thick slices.
Add the remaining ingredients directly on top of the cucumbers. Mix thoroughly, preferably by hand (disposable or rubber gloves work really well here). If the dressing looks sparse, keep mixing, making sure to bring the dressing that's pooling at the bottom of the bowl.
Serve immediately or store in the refrigerator until ready to eat. The Oi Muchim should last 4-5 days.