Spicy Korean Cucumber Pickles (Oi Muchim)
Spicy Korean cucumber pickles, a classic banchan, offer a zesty kick ideal for pairing with eggs or sandwiches.
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Instructions
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Chop cucumbers into 1/2-inch pieces; for hothouse or English varieties, halve, deseed, then chop.
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Combine chopped cucumbers with salt in a colander set over a bowl and let sit for 30 to 60 minutes to draw out water.
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Squeeze cucumbers firmly to remove water, then roll them tightly in a clean towel to extract additional moisture.
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In a medium bowl, combine the dried cucumbers with garlic (optional), pepper flakes, rice vinegar, sesame oil, and sugar; mix thoroughly.
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Stir in sesame seeds if desired.
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Cover and chill for 30 to 60 minutes before serving.