Korean Marinated Cucumber Banchan Recipes

SPICY KOREAN MARINATED CUCUMBER, OI MUCHIM (오이무침)

Spicy Korean Marinated Cucumber, Oi Muchim (오이무침) image

A quick and easy recipe to make delightful spicy crunchy Korean style cucumber slices seasoned and marinated in a handful of ingredients. Typically served as a side dish banchan with a meal. These fresh tasty seasoned cukes are delicious unadorned, a lovely snack with rice/bread, AND fabulous as an accompaniment in a meal, sandwiches, meats, salads or anywhere where you might want a pickle...

Provided by Jessica Lai Perez

Time 40m

Number Of Ingredients 10

Ingredients

2 English Cucumbers
1 ½ tsp kosher salt
1 to 1½ tsp sugar
1 Tbsp. gochugaru, coarse Korean chilli pepper
2 cloves garlic, finely chopped or grated
2 Tbsp. unseasoned rice vinegar
3 Tbsp. sesame oil
1 tsp. fish sauce, (or soy sauce, if vegetarian)
1½ Tbsp. toasted white sesame seeds
2 stalks green onions (scallions), sliced thinly (optional)

Steps:

Gather all the ingredients. Prepare the cucumbers. Peel and discard some of the skin and cut into ½ inch thick rounds. Place in a large bowl. Add salt, sugar and gochugaru to cucumbers and mix well. Use disposable gloves to combine and massage the seasoning into the cucumber slices until well coated, about 2 minutes.
Transfer cucumbers to colander, and set colander inside the large bowl to allow the juices to drain. Cut a piece of parchment paper large enough to cover the surface of the cucumbers. Place parchment paper on top of cucumbers and set a weight (such as a heavy pan, canned goods, cast iron skillet, bowl filled with water, etc.) on top to press down. Set aside and let it rest for at least 30 minutes (up to an hour).
In a separate bowl, whisk all the remaining ingredients, except for the toasted sesame seeds, until well combined. Set aside.
When the cucumbers have rested, remove weight, and discard parchment paper. Using clean gloved hands, squeeze cucumber slices to remove any excess liquid. Transfer to bowl with the prepared dressing. Toss cucumber in dressing until well coated. Add sesame seeds (and chopped scallions if using) and mix till evenly distributed. Divide into desired portions, and serve immediately.

SPICY MARINATED CUCUMBERS (OEE MUCHIM)

Spicy Marinated Cucumbers (Oee Muchim) image

These spicy, refreshing cucumbers are a traditional Korean "banchan," or side dish. Danji chef Hooni Kim brines cucumbers in salt before marinating them in Korean red pepper flakes, sugar, and rice vinegar. (Note: Plan ahead for a day of marination.)

Provided by Hooni Kim

Categories side-dish

Time 8h50m

Yield 8 servings

Number Of Ingredients 8

Ingredients

2 English cucumbers, unpeeled, may substitute 5-6 Persian or Japanese cucumbers
1 tablespoon coarse kosher salt
2 tablespoons gochugaru (Korean red pepper flakes), available at Asian markets or online
3 tablespoons mirin
2 tablespoons rice vinegar
1 tablespoon sugar
1/2 teaspoon fish sauce
2 cloves garlic

Steps:

Brine cucumbers: Use a mandoline or a sharp knife to cut the cucumbers into ⅓-inch rounds. Place in a colander fitted over a bowl and add salt; mix well to ensure the cucumbers are evenly salted. Let rest at room temperature to drain, 20 minutes. While they drain, prepare the marinade (Step 2).
Marinade: In a large bowl, combine the gochugaru, mirin, rice vinegar, sugar, and fish sauce. Smash and peel the garlic, then finely chop. Use the flat part of your knife to press down on the garlic to further break it down, then continue to mince. Add the garlic to the marinade.
Marinate cucumbers: Rinse all the salt off the cucumbers with cold water. Whisk the marinade, then add the cucumbers; use a large spoon to toss, making sure the cucumbers are evenly coated with marinade. Cover and refrigerate for 1 hour.
Cucumbers will have released more liquid, which helps the marinating process. At this point, they're ready to eat; however, refrigerating overnight will round out the flavors. Place the cucumbers, along with some marinade, in a lidded container and store in the fridge overnight; serve cold. (The cucumbers can be stored in the refrigerator for 2-3 days, or for as long as the cucumbers remain firm and crunchy.)

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