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Grilling 24x7 » Recipes » Spicy Korean Pickles (Oi Muchim)

Spicy Korean Pickles (Oi Muchim)

by Frank Campanella 2 Comments

Jump to Recipe
overhead shot of Korean pickles with cilantro

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

spicy Korean pickles in a black bowl

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.

step by step instructions on how to make Korean pickles

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.
spicy Korean pickles in a bowl with wooden spoon

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.

smoked chicken leg quarter with kimchi and Korean pickles

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.

overhead shot of Korean pickles with cilantro

Frequently Asked Questions

Are Korean Pickles Spicy?

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.

Is kimchi pickled?

Kimchi is fermented cabbage using salt, and sugar to breakdown the cabbage over time at room temperature.

Can I make Korean Pickle Spears?

Sure, you can make your pickles in whatever shape you like. Chips, spears or half moons as you see in this recipe.

using a fork to eat Korean pickles

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. 

close up shot of Korean pickles

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spicy Korean pickles in a bowl with wooden spoon
Print Pin
5 from 1 vote

Spicy Korean Pickles (Oi Muchim)

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
Course Condiment, Side Dish
Cuisine asian
Keyword korean Pickles
Prep Time 40 minutes minutes
Total Time 40 minutes minutes
Servings 8
Calories 31kcal

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.

Notes

Serving size is ¼ cup
Note* once you combine all the ingredients taste the Korean pickles and adjust the seasonings. Add salt, sugar or chili flakes as desired.
Store in the fridge for up to 7 days in a sealed container.
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. 

Nutrition

Calories: 31kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 893mg | Potassium: 110mg | Fiber: 1g | Sugar: 2g | Vitamin A: 356IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 1mg

Nutrition Facts
Spicy Korean Pickles (Oi Muchim)
Amount Per Serving
Calories 31 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 893mg39%
Potassium 110mg3%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 2g2%
Protein 1g2%
Vitamin A 356IU7%
Vitamin C 2mg2%
Calcium 20mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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Comments

  1. Garza

    July 20, 2021 at 2:28 am

    5 stars
    Great

    Reply
    • Culinary Lion

      July 20, 2021 at 2:31 pm

      thank you!!

      Reply

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