Go Back
+ servings
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
Total Time 40 minutes
Servings 8
Calories 31kcal



  • 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.


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. 


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