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Spicy Pickled Cucumber Salad

TheSpiceOdysseyeveryday recipesComment
Spicy Pickled Cucumber Salad

Oi Muchim is another popular banchan (side dishes). It’s a crunchy, spicy, slightly sweet and tangy. It’s a great side dish and pairs so well with Korean Fried Chicken. If you’ve had Korean fried chicken, almost always there will be a bowl of oi muchim on the side.

 

Personally for me, if I have extra cucumbers or cucumbers going bad in the fridge, I turn them into pickled cucumber salad which works great as snack or side dish with whatever we are having for lunch or dinner. I don’t know if this happens to anyone but often I find my cucumbers getting freezer burns if left too long in the fridge.

My husband isn’t a big fan of cucumbers unless its salted or flavored somehow. And I like the occasional nibble of fresh cucumbers when I am having traditional Bengali, Persian, Indian and Greek dishes. So a lot of the times, I take the leftover cucumbers or the ones with a bit of freezer burns (you can see in the pictorial), and turn them into this spicy pickled salad. Side note, freezer burn cucumbers are still edible and the best way to save them is to pickle or brine them.

Recommended Pantry Ingredients

Pictorial Recipe

Recipe - Oi Muchim

Serving: 3-4

Ingredients

  • English Cucumber - 1, sliced

  • Salt - 1 tsp

  • Scallion - 2 (only green parts), chopped

  • Gochugaru - 2 tbsp

  • Garlic - 1 clove

  • Sugar - 1 tbsp

  • Low Sodium Soy Sauce - 1 /2 tsp

  • Rice Vinegar - 2 tbsp

  • Toasted Sesame Oil - 1 tbsp

  • Toasted Sesame Seeds - 1 tsp

Directions

  1. Thinly slice the cucumber. Toss gently with salt and set aside for 20 mins.

  2. Drain the excess liquid. Then rinse 2-3x and drain again. Avoid squeezing them so they don’t bruise further or lose their crunch.

  3. Add the scallion, gochugaru, garlic, sugar, low sodium soy sauce, rice vinegar, toasted sesame oil and toasted sesame seeds. Mix well.

  4. Store any leftovers in an airtight container and keep it in the fridge for up to 3 days. The longer they sit the more the cucumbers will release liquid and the flavors will get stronger.

Ps. the comment section is now open, so if you guys have any questions or thoughts, post them below! And we will get back to you with our answers.

 

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