Korean refrigerator pickles, also known as 'oi muchim', are a traditional Korean dish made from cucumbers that are pickled in a sweet and tangy brine. These pickles are a popular side dish in Korean cuisine and are often enjoyed with rice and other main dishes. This recipe offers a simple and easy method to make your own homemade Korean refrigerator pickles. The pickles are crunchy, refreshing, and have a delightful balance of flavors. They can be stored in the refrigerator for several days, making them a convenient and healthy snack option.
Ingredients
- 4 medium cucumbers
- 1 tablespoon salt
- 1/2 cup rice vinegar
- 1/4 cup sugar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon red pepper flakes (optional)
- 1 teaspoon sesame seeds, for garnish
Directions
- Wash the cucumbers thoroughly and slice them thinly. Place the cucumber slices in a colander and sprinkle salt over them. Allow the cucumbers to sit for 15 minutes to draw out excess moisture.
- In a small bowl, combine the rice vinegar, sugar, sesame oil, minced garlic, and red pepper flakes (if using). Stir until the sugar has dissolved.
- Rinse the salted cucumber slices under cold water and pat them dry with a clean kitchen towel.
- Transfer the cucumber slices to a glass jar or airtight container. Pour the vinegar mixture over the cucumbers, making sure they are completely submerged.
- Cover the jar or container tightly and refrigerate for at least 4 hours, or overnight for best results.
- Before serving, sprinkle sesame seeds over the pickles as a garnish. Enjoy the pickles chilled as a side dish or snack.
