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two hands holding a platter of oi muchim (korean cucumber pickle)
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5 from 2 votes

Oi Muchim AKA Korean Cucumber Pickle

Spicy. Salty. Garlicky. Crunchy and crisp. Oi Muchim (aka Korean Cucumber Pickle) tastes good with anything and everything.
Prep Time10 mins
Brining Time30 mins
Total Time40 mins
Course: Side
Cuisine: Korean
Keyword: Cucumber Pickle, Korean, Oi Muchim
Servings: 6 (as side)
Author: The Subversive Table | Lis Lam


  • Colander
  • Large Mixing Bowl
  • rubber or disposable gloves (optional, for mixing)


  • 2 lbs Kirby Cucumbers (or mini cucumbers)

Brining Liquid:

  • 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.
    bowl of korean cucumber pickle on cutting board
  • Serve immediately or store in the refrigerator until ready to eat. The Oi Muchim should last 4-5 days.
    two hands eating bowl of rice with Korean Cucumber Pickle (Oi Muchim) nearby