Korean-Style Spicy Pickled Cucumbers (Oi Muchim): A Zesty Burst of Flavor

Prep Time 20

Total Time 20

Course Side Dish

Cuisine Korean

Servings 4

Mixing bowls You'll need at least two—one for salting the cucumbers and another for mixing the seasoning. If you don’t have multiple bowls, rinse and reuse.
Sharp knife or mandoline slicer For uniform cucumber slices. A mandoline makes this even quicker.
Colander To drain the salted cucumbers properly.
Measuring Spoons Essential for getting the seasoning just right.
Gloves Recommended if you’re sensitive to chili peppers when mixing the cucumbers with the seasoning.

4 Korean cucumbers or Persian cucumbers you can also use regular pickling cucumbers
1 tablespoon kosher salt
2 tablespoons gochugaru Korean red pepper flakes
2 cloves garlic minced
1 tablespoon sugar
2 tablespoons rice vinegar you can also explore other cucumber recipes vinegar-based if desired
1 tablespoon soy sauce
1 teaspoon sesame oil
2 green onions finely sliced
1 tablespoon toasted sesame seeds

Wash and dry the cucumbers thoroughly. Slice them thinly—about 1/4-inch thick. If using pickling cucumbers, make sure to remove any bumpy skin if it's too tough.

Place the slices in a large bowl. Sprinkle the kosher salt evenly and toss well. Let them sit for 10-15 minutes. This step is crucial because it draws out excess water, which keeps your pickled cucumber salad crunchy instead of soggy.

After the cucumbers have released their water, drain them using a colander. Gently squeeze out extra moisture but don’t overdo it — you still want them to be plump.

In another bowl, combine the gochugaru, minced garlic, sugar, rice vinegar, soy sauce, and sesame oil. Stir until you have a thick, spicy dressing.

Add the drained cucumbers and green onions into the seasoning mix. Toss everything thoroughly so that every slice is well coated. If you're making a pickled cucumbers and onions mix, add the thin onion slices now.

Sprinkle toasted sesame seeds over the top. Let it sit for 5 minutes before serving to let the flavors meld.

You can eat it immediately or chill it for a slightly deeper flavor. It also holds up beautifully for a day or two in the fridge, making it a great make-ahead option when you’re prepping easy dinner recipes.