Spicy Korean Pickles (Oi Muchim) are bursting with flavor and are not like any pickles you will find in the jar at your local supermarket
If you’re like me and have a garden full of pickles coming in then this is a fantastic way to use them up.
This is a really simple side dish that is traditionally served with Korean barbecue but I love it with all sorts of things from salmon to grilled chicken legs
How to Make Spicy Korean Pickles
The key to making these Korean Pickles it to remove as much water as possible form the cucumbers.
Salting the sliced cucumber will draw out the moisture and give you a better texture when making this pickle recipe.
Ingredients
- Seedless Cucumbers
- Kosher Salt
- Coconut Sugar
- Minced Garlic
- Sesame Seeds
- Korean Chili Flakes
- Sesame Oil
- Rice Vinegar
For exact amounts see recipe card below
Instructions
- Slice the cucumbers and then scoop out the seeds, Slice cucumber into ½ inch pieces and place into a bowl.
- Add kosher salt and toss together so the cucumbers are well coated. Let sit for 30 minutes to draw out moisture.
- Drain off excess water and then rinse the cucumbers. Pour out onto a paper towel and pat dry.
- Place the cucumbers back in the bowl then add remaining ingredients and stir to combine. Let the cucumbers sit in the fridge for at least 1 hour before serving.
What Can I Serve Spicy Korean Pickles With?
Korean Quick Pickles are commonly served as a condiment along with traditional Korean bbq but its also perfect as a side dish alongside fish, seafood and other meats
I served the Korean pickles with some smoked chicken leg quarters along with some kimchi.
Pro Tips and Variations
Storage: These are not fermented or jarred pickles so they do need to be refrigerated. They will last about 8-10 days in a sealed container. Days 3-4 were the best texture and flavor
Pickles: You can use any variety of pickles you have on hand but I prefer the English/seedless cucumbers or Kirby style.
Substitutions: If you don’t have Korean chili flakes you can use crushed red chili flakes. You can also substitute apple cider or white wine vinegar instead of rice vinegar.
Sugar: I like using Coconut sugar because its less sweet and has a unique flavor but white or brown sugar works just fine.
Frequently Asked Questions
Even though Korean pickles do have Korean chili flakes the overall recipe isn’t very spicy. You can skip the chili flakes if you want to keep them completely mild or add more if you want to add an extra kick.
Kimchi is fermented cabbage using salt, and sugar to breakdown the cabbage over time at room temperature.
Sure, you can make your pickles in whatever shape you like. Chips, spears or half moons as you see in this recipe.
Recipe Disclaimer: This is my rendition of a classic Korean style dish. I am an avid lover of Korean cuisine and enjoy it quite often. This recipe is my take on the dish based on trying it at different restaurants and talking with cooks who are familiar with the dish. So if one of these ingredients seems odd or your grandmother says Im wrong…its just my take on it.
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Spicy Korean Pickles (Oi Muchim)
Ingredients
- 16 oz Seedless Cucumbers
- 1 tbsp Kosher Salt
- 1 tbsp Coconut Sugar
- 2 tsp Minced Garlic
- 2 tsp Sesame Seeds
- 1 tbsp Korean Chili Flakes
- 2 tsp Sesame Oil
- 2 tbsp Rice Vinegar
Instructions
- Slice the cucumbers and then scoop out the seeds, Slice cucumber into ½ inch pieces and place into a bowl.
- Add kosher salt and toss together so the cucumbers are well coated. Let sit for 30 minutes to draw out moisture.
- Drain off excess water and then rinse the cucumbers. Pour out onto a paper towel and pat dry.
- Place the cucumbers back in the bowl then add remaining ingredients and stir to combine. Let the cucumbers sit in the fridge for at least 1 hour before serving.
Garza
Great
Culinary Lion
thank you!!