> Oi Muchim (Korean Spicy Quick Pickled Cucumbers) | Recipeish | Gustus – Gustus Vitae

Oi Muchim (Korean Spicy Quick Pickled Cucumbers) | Recipeish | Gustus Vitae

by Frankie Scanlon
  • Yield: About 3 large Tupperware containers worth.
  • Time: About 25 minutes, including 15 unattended.
  • Storage Notes: Can be stored for up to 10 days refrigerated and covered.
  • Difficulty: Easy.

Oi muchim is a classic Korean banchan, or side dish, and is the perfect summer accompaniment for backyard BBQs, summer picnics, and long lazy afternoon lunches. Easy and fast to make, with a spicy, savory taste & satisfying crunch that only gets better after a few days in the fridge, this is one dish that we're always making and running out of in summer. It's a great little host/hostess gift to bring to a BBQ or dinner party too, and only take about 10 minutes of actual prep time if you're in a rush.

Ingredients

Directions
  • Rinse cucumbers, trimming and discarding ends.
  • Cut each in half lengthwise, then slice diagonally into 1/4" pieces, placing them in large mixing bowl.
  • Shake over Kimchi Sea Salt, toss to evenly coat, and allow to rest for 15 minutes - this will draw out a lot of the excess water in your cucumbers, making them extra crunchy and flavorful.
  • Strain and discard liquid without rinsing, then add Crystallized Honey Cane Sugar, Crushed Red Pepper Flakes, Everything Brooklyn Bagel Seasoning, and sesame oil.
  • Rinse spring onions, discarding the root base, then mince finely on a diagonal before adding to the bowl.
  • Mix thoroughly but gently to fully incorporate all of the seasonings, then transfer to containers and pop in the fridge to cool.
  • These can be eaten immediately or kept covered in the fridge for over a week, where the spicy, full flavor will continue to develop.
  •  Oi Muchim is a classic Korean banchan, or side dish, and is a perfect accompaniment at backyard BBQs, summer picnics, or late afternoon lunches all summer long.
Back to RECIPEISH