korean cucumber

This spicy Korean cucumber salad has a refreshing crunch in every bite, coated with a delicious sauce that&#039;s garlicky, savory, and tangy with a touch of sweetness. This quick &amp; easy side dish comes together in a single bowl and makes for the perfect dish to add to your dinner table. 

Easy Korean Cucumber Salad (Oi Muchim)

(260 grams) medium cucumber (or 3 small cucumbers)

onion

garlic (minced)

soy sauce

tbsp rice vinegar (or white vinegar)

tbsp Gochugaru (or to taste)

tbsp sugar

tbsp sesame oil

sesame seeds

salt (or

Thinly slice the cucumber to about 1/4 inch thickness.

Add the cucumber to a large mixing bowl, followed by the rest of the ingredients.

Toss well with your hands or a pair of tongs until the cucumbers are evenly coated and the sauce is absorbed, for about 2-3 minutes. Serve immediately and enjoy!

There are many different ingredients you can make pickle out of and here are a few very traditional and authentic ingredients : cucumbers, garlic, garlic scape(stems), onions, green chili peppers and radishes.&nbsp;

Korean Pickles (Jangajji)

Korean cucumbers ((오이 Oyi) (Persian or Pickle cucumbers also OK))

green chili peppers ((optional))

C soy sauce ((approx.))

C sugar ((approx.))

C rice vinegar ((approx.))

rough sea salt

Mix soy sauce, vinegar and sugar in a pot and let it come to a boil. When it boils, turn the heat off and let it sit.

In the mean time, grab a generous pinch of sea salt and clean the cucumbers by rubbing each one with salt.

Rinse cucumbers with water and pat them dry. You can then cut the cucumbers into bite size pieces or keep them whole.

Wash green chili peppers. Whole peppers can be used or can be cut into pieces. When using whole peppers, make a hole in the pepper by piercing it with a sharp skewer or toothpick. If you cannot find Korean chili peppers, you can also use Jalapeno peppers or other peppers. A good substitute for a Korean chili pepper is the Anaheim green chili pepper.

Put both cucumbers and chili peppers into the jar. Pour soy sauce mixture onto the vegetables. The sauce should be quite hot – the hot temperature of the sauce shocks the vegetables and makes them crunchy so make sure it’s nice and hot!

Find something to weigh the vegetables down and you are almost done!

Let it sit for 3 days in room temperature and then drain the liquid out, boil it and then add it back to the jar while it is still hot. Leave it for 4 more days.

Top 2 korean cucumber recipes from across the web

The most viewed korean cucumber recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Easy Korean Cucumber Salad (Oi Much...

Korean Pickles (Jangajji)

Top 2 korean cucumber recipes from across the web

The most viewed korean cucumber recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Korean Cucumber Salad (Oi Much...

Korean Pickles (Jangajji)

The most viewed korean cucumber recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine