Spicy Korean Marinated Cucumber, Oi Muchim (오이무침)
A quick and easy recipe to make delightful spicy crunchy Korean style cucumber slices seasoned and marinated in a handful of ingredients. Typically served as a side dish banchan with a meal. These fresh tasty seasoned cukes are delicious unadorned, a lovely snack with rice/bread, AND fabulous as an accompaniment in a meal, sandwiches, meats, salads or anywhere where you might want a pickle...
Equipment
- 2 mixing bowls, disposable gloves, colander, parchment paper
Ingredients
- 2 English Cucumbers
- 1 ½ tsp kosher salt
- 1 to 1½ tsp sugar
- 1 Tbsp. gochugaru, coarse Korean chilli pepper
- 2 cloves garlic, finely chopped or grated
- 2 Tbsp. unseasoned rice vinegar
- 3 Tbsp. sesame oil
- 1 tsp. fish sauce, (or soy sauce, if vegetarian)
- 1½ Tbsp. toasted white sesame seeds
- 2 stalks green onions (scallions), sliced thinly (optional)
Instructions
- Gather all the ingredients. Prepare the cucumbers. Peel and discard some of the skin and cut into ½ inch thick rounds. Place in a large bowl. Add salt, sugar and gochugaru to cucumbers and mix well. Use disposable gloves to combine and massage the seasoning into the cucumber slices until well coated, about 2 minutes.
- Transfer cucumbers to colander, and set colander inside the large bowl to allow the juices to drain. Cut a piece of parchment paper large enough to cover the surface of the cucumbers. Place parchment paper on top of cucumbers and set a weight (such as a heavy pan, canned goods, cast iron skillet, bowl filled with water, etc.) on top to press down. Set aside and let it rest for at least 30 minutes (up to an hour).
- In a separate bowl, whisk all the remaining ingredients, except for the toasted sesame seeds, until well combined. Set aside.
- When the cucumbers have rested, remove weight, and discard parchment paper. Using clean gloved hands, squeeze cucumber slices to remove any excess liquid. Transfer to bowl with the prepared dressing. Toss cucumber in dressing until well coated. Add sesame seeds (and chopped scallions if using) and mix till evenly distributed. Divide into desired portions, and serve immediately.
Notes
Unused portion can be kept in airtight container and refrigerate for up to 2 days.
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