Korean Pickled Cucumbers (or “Oi Muchim”) is a traditional Korean side dish that’s crispy, spicy, and salty, with just a hint of sweetness.
Korean pickled cucumbers (oi muchim) have a long history in Korean food culture. In Korean, oi means “cucumber,” and muchim refers to a tossed and seasoned food. They also have a decently long history with me, personally, as I have been noshing on these delicious morsels since I was made aware of their existence a few years ago.
They’re so flavorful, you wouldn’t know how incredibly easy they are to make yourself. These quick pickles are just refreshing slices of cucumber tossed in tangy rice vinegar, earthy sesame oil, and crunchy seeds, with a healthy dose of spice and a touch of sugar. The spice comes from gochugaru (Korean chili flakes) and fresh garlic. It’s like a whole flavor party happening in your mouth—and you’re going to love it!
This recipe for Korean pickled cucumbers is easy as pie, but there is a bit of waiting around involved. First, to draw out the moisture in the cucumbers, you’ll salt them and let them sit for a bit. While you wait, you can mince the garlic and get all your other ingredients ready, or mise en place, as we say in the cooking world. The second round of waiting comes at the end, when all the ingredients have been tossed with the cucumbers. But after that short half hour, you’ll be in deep adoration of this delicious and nourishing snack, and you’ll want to make it again and again.
Are Korean Pickled Cucumbers Healthy?
Yes, Korean pickled cucumbers are healthy. The main ingredient is cucumbers, which are hydrating, naturally low in calories and fat, and contain small amounts of fiber and vitamins A, C, and K. There is some fat in this recipe from the sesame seeds and oil, and there’s a small amount of sugar, too, but overall, the positives outweigh the negatives.
This dish is vegan and gluten-free, which means this recipe is a real crowd-pleaser! You can easily replace the sugar with a sugar-free natural sweetener to make this dish Whole30, Paleo, and keto-friendly.
Notes On Types Of Cucumbers
I usually buy American cucumbers at our farmers’ market or grow them in my own garden. My family loves them. Because the skin tends to be tough, I have to peel them and sometimes even deseed them.
For this recipe, I opted for English cucumbers, which work better, in my opinion. They are longer, thinner, have a more delicate skin, and do not have many seeds. If you can find Korean cucumbers (which are also called Asian or Japanese cucumbers), they will be perfect for this salad and are virtually seedless. Persian cucumbers work perfectly as well, but you will have to use two or three for this recipe, since they are smaller.
How Do I Store Leftovers?
Korean pickled cucumbers can be stored for up to 3 days in an airtight container or jar in the fridge. Bear in mind that they will lose their crispiness the longer they sit, so I recommend eating them quickly! Don’t freeze these unless you enjoy soggy cucumbers.
Serving Suggestions
Traditionally, Korean pickled cucumbers are served as a side dish with Korean BBQ. This normally consists of a mix of tender meats cooked at the table, making a delicious and fun experience. Much like these Korean pickled cucumbers, it boasts a mix of complex flavors and tastes of umami, spiciness, and sweetness.
Otherwise, go for this tender Beef With Garlic Sauce or Teriyaki Pork Tenderloin to complement these cucumbers. Both meats have a similar flavor and will go perfectly with your Korean pickled cucumbers. Another tasty, colorful dish to pair this with is Bibimbap, and you can start with Shrimp Spring Rolls (or please the vegetarians with this version of Spring Rolls).
Ingredients
- 1 English cucumber thinly sliced
- 1 teaspoon kosher salt
- 1 tablespoon gochugaru (Korean chili flakes)
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1 tablespoon sesame oil
- 1 teaspoon minced garlic
- 1 tablespoon chopped green onion
- 1 teaspoon toasted sesame seeds
Instructions
- Combine cucumber slices and salt in a bowl. Let sit for 30 minutes to draw out water.
- Rinse the cucumbers under cold water and drain well. Pat dry with paper towels.
- In a mixing bowl, combine gochugaru, rice vinegar, sugar, sesame oil, minced garlic, and green onion. Add the cucumbers and toss to coat evenly. Sprinkle with sesame seeds.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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