Korean pickled cucumber (oi muchim)

I've found adding red onion bumps up the flavor. Also, if you went with rice wine vinegar cut the sugar in half, it comes out too sweet with both.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Slice the cucumbers into thin rounds and place them in a colander. Sprinkle with salt and let them sit for about 15 minutes to draw out excess water.

Step 2

Rinse the cucumbers under cold water and pat dry with paper towels. Place them in a mixing bowl.

Step 3

In a separate mixing bowl, combine the white vinegar, soy sauce, gochugaru, sugar, garlic, sesame oil, and sesame seeds. Whisk until the sugar is dissolved.

Step 4

Pour the sauce over the sliced cucumbers and toss to coat evenly.

Step 5

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or overnight for more flavor.

Step 6

Serve the Korean pickled cucumber as a side dish or a topping for rice bowls, Korean BBQ, or sandwiches.