Korean pickled cucumber (oi muchim)

Name: Korean pickled cucumber (oi muchim)
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Asian, Korean
Ingredients: 2 medium-sized cucumbers; 1 teaspoon of salt; 1 tablespoon of white vinegar; 1 tablespoon of soy sauce; 1 tablespoon of gochugaru (Korean chili flakes); 1 tablespoon of sugar; 2 cloves of garlic, minced; 1 teaspoon of sesame oil; 1 tablespoon of toasted sesame seeds; 1 small red onion sliced thinly

6 steps

Prep:20minCook:1h

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.

Updated at: Thu, 17 Aug 2023 01:11:24 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Nutrition per serving

Calories246.2 kcal (12%)

Total Fat9.7 g (14%)

Carbs36 g (14%)

Sugars21.4 g (24%)

Protein7.3 g (15%)

Sodium3265.9 mg (163%)

Fiber5.3 g (19%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

2cucumbers

medium-sized

1 teaspoonsalt

1 tablespoonwhite vinegar

1 tablespoonsoy sauce

1 tablespoongochugaru

Korean chili flakes

1 tablespoonsugar

2cloves of garlic

minced

1 teaspoonsesame oil

1 tablespoontoasted sesame seeds

1red onion

small, sliced thinly

Instructions

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.