Heart Mind & Seoul

Korean Pickled Cucumbers {Oi MuChim}

Korean Pickled Cucumbers {Oi MuChim}

Who else is exhausted from all this heat? The heat was so strong yesterday. When I went to water my garden yesterday afternoon, I thought my feet were going to burn! I guess now I should keep my shoes at my backdoor. Going out to my garden in barefeet is just not going to work anymore!


Did you all have a great time yesterday (for those who live in America)? Did you get to see the fireworks and all? I wasn’t feeling too well yesterday. I spent all day at home. But my husband took the boys out just to see the fireworks at night. He taped the whole show for me, too. What a good husband! I spent a lot of time making some Korean sides yesterday. One of them is this yummy dish called “Oi-Mu-Chim”. Oi Muchim is kind of like pickled cucumbers but they are overly salty or vinegary. It’s made with ingredients that you can get easily around. Except maybe Buchu, which is similar to garlic chives. They smell and taste similar to green onions, but just a little different.


However, no worries if you can’t find them. You can just use green onions and omit the chives. This side dish is especially popular during Summer. Spicy and cool. After storing this dish in the fridge for a couple of days, the cucumbers achieve the perfect texture and flavors, too.


For this dish, I like to use little cucumbers. I get these at Costco. Costco has these cucumbers all year round. However, you can use normal cucumbers if you want.


Sprinkle coarse salt over cut cucumbers and set aside for about 30 minutes.


Meanwhile, make the sauce for the cucumbers.


After 30 minutes, rinse the cucumbers in water and pat dry the cucumbers using a clean rag. Then mix in the sauce with the cucumbers.


Add the buchu and green onions to the cucumbers and toss together.


And ta-da! A delicious cucumber side dish, all ready to go! Serve with rice and other sides.

Korean Pickled Cucumbers {Oi MuChim}

  • 8 small cucumbers, quartered and cut into 2-2½ inches long
  • 1 tablespoon very coarse salt
  • Buchu (garlic chives), cut into 2-2½ inches long, about 2 cups
  • 3-4 green onions, cut into 2-2½ inches long
  • For the Sauce: 3 tablespoons Fine red pepper flakes
  • 3 tablespoons vinegar
  • ½ tablespoon soy sauce
  • 1½ teaspoons sugar
  • 1 tablespoon minced garlic
  • 1 tablespoon Karari sauce (Korean fish sauce)
  • ½ tablespoon sesame oil
  • ½ tablespoon sesame seeds

  1. Place prepared cucumbers in a medium sized bowl. Sprinkle very coarse salt over the cucumbers and mix well. Set aside for 30 minutes.
  2. Meanwhile, mix all sauce ingredients in a small bowl. Set aside.
  3. After 30 minutes, rinse the cucumbers with water. Pat dry cucumbers using a clean kitchen towel.
  4. In a bowl, toss the cucumbers with the prepared sauce. Add the prepared garlic chives and green onions and toss all of them together to coat evenly. Serve with rice.



2 Responses to “Korean Pickled Cucumbers {Oi MuChim}”

  1. #
    Sissi — July 6, 2012 at 1:18 am

    It looks so beautiful and refreshing and somehow similar to the easy cucumber kimchi I have made several times (and loved it!). I love cucumber and love Korean seasonings, so I’m sure I would enjoy this cooling dish.

  2. #
    Belinda @zomppa — July 6, 2012 at 5:12 am

    This heat just wipes me out. I’d rather EAT this kind of heat than sit in it!

Leave a Comment