SPICY MARINATED CUCUMBERS (OEE MUCHIM)
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
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.)
SPICY KOREAN RED PEPPER CUCUMBERS
This is very spicy and full of flavor. I first tried this dish in a Korean restaurant. The red pepper flavor is the same that is used to make kimchi. After playing with the recipe, I discovered a flavor that my Korean boyfriend loves. You can also pour the sauce over lettuce to create a version of the Korean salad some restaurants serve.
Provided by Anglica
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Heat the vegetable oil in a small saucepan over medium heat. Stir in the sesame seeds, and cook until they turn golden brown and begin to pop, about 3 minutes. Remove from heat and place into a large bowl.
- Whisk the kochujang, vinegar, sesame oil, and green onion into the toasted sesame seeds. Stir in the sliced cucumber until well coated with the dressing. Serve either chilled or at room temperature.
Nutrition Facts : Calories 78.6 calories, Carbohydrate 3.9 g, Fat 6.8 g, Fiber 1 g, Protein 1.2 g, SaturatedFat 1 g, Sodium 319.6 mg, Sugar 0.9 g
SPICY KOREAN CUCUMBER SALAD (OI MUCHIM)
Steps:
- Add the cucumber rounds in a large bowl and add the sea salt and 1 Tablespoon of rice wine vinegar. Mix it together and let it marinate for 30 minutes. Meanwhile, add all the ingredients for the dressing in a small bowl and set it aside.
- After 30 minutes, drain out the excess liquid from the marinated cucumbers and rinse them under water twice. Taste a cucumber to see if it's too salty and give it another rinse if needed.
- Add the dressing to the pickled cucumbers and serve immediately.
Nutrition Facts : Calories 75 kcal, Carbohydrate 6 g, Protein 1 g, Fat 2 g, SaturatedFat 1 g, Sodium 873 mg, Sugar 2 g, ServingSize 1 serving
OI MUCHIM (SPICY CUCUMBER SALAD)
An easy cucumber side dish that's spicy, slightly sweet and tangy! It'll be an excellent complement to any of your main dishes.
Provided by Hyosun
Categories Side Dish
Time 15m
Number Of Ingredients 9
Steps:
- Thinly slice the cucumber (1/8 to 1/4-inch thick). Toss gently with salt and set aside for about 15 minutes.
- Drain excess liquid. Avoid squeezing them because they will bruise. Mix well with all of the remaining ingredients. Taste a little and adjust the seasonings if necessary.
SIMPLE SPICY KOREAN HOT RED PEPPER PASTE DIP FOR CUCUMBERS
This is a simple spicy dip that we throw together to dip cucumbers in. We also use it as a condiment on lettuce wraps. It is very spicy but very good. The red pepper paste (gochujang) can be found in most asian groceries. We always have it on hand to use in our korean dishes. Awesome flavor, but careful, it's addicting!
Provided by TheShields
Categories Korean
Time 1m
Yield 3 Tablespoons
Number Of Ingredients 3
Steps:
- Combine red pepper paste, sesame oil and sesame seeds.
- Enjoy with fresh cucumbers or other vegetables.
Nutrition Facts : Calories 42.9, Fat 4.8, SaturatedFat 0.7, Sodium 0.1, Carbohydrate 0.1, Fiber 0.1, Protein 0.1
NOODLES WITH SPICY CUCUMBERS
Use small, slender Persian cucumbers -- they are less watery and have much smaller seeds. Korean hot-pepper powder is a blend of roughly ground sweet and slightly spicy red pepper. Chile de arbol is a good substitute.
Provided by Martha Stewart
Categories Pasta and Grains
Time 50m
Number Of Ingredients 10
Steps:
- Toss cucumbers with 1/2 teaspoon salt, and let sit 30 minutes. Transfer half the cucumbers to a clean dish towel. Fold the edges of the towel around cucumbers, and wring to remove excess liquid from cucumbers. Transfer to a large bowl. Wring out remaining cucumbers, and add to bowl.
- Add red-pepper powder, sugar, scallions, garlic, 2 tablespoons sesame oil, and the vinegar. Massage seasonings into cucumbers; let sit 10 minutes.
- Meanwhile, bring a large pot of salted water to a boil, and cook pasta until slightly beyond al dente (it should be very tender). Drain, and add to cucumbers. Toss to combine, then add remaining 3 tablespoons sesame oil and the soy sauce. Season with salt and red-pepper powder. Serve at room temperature.
OIJI MUCHIM (SPICY SEASONED CUCUMBER PICKLES)
A simple side dish made with Korean cucumber pickles, oiji!
Provided by Hyosun
Categories Side Dish
Number Of Ingredients 9
Steps:
- Thinly slice the cucumber pickles.
- Soak the pickle slices in water until not too salty to eat as is, about 10 minutes depending on your pickles.
- Drain and tightly squeeze the pickles between your palms to remove as much liquid as possible. You may have to squeeze them several times.
- Add the remaining ingredients, except the scallion and sesame seeds, and mix everything very well until the pickles are evenly coated with gochugaru. Finish with tossing in the scallion and sesame seeds.
SPICY KOREAN CUCUMBER SALAD
Spicy sliced cucumber banchan (side dish). I'm Korean so this is a mild to medium spicy, but if you are sensitive to spice, half the pepper paste and pepper powder, then add to taste.
Provided by Emily Han
Categories Vegetable
Time 1h10m
Yield 25 cucumber slices, 4 serving(s)
Number Of Ingredients 9
Steps:
- Wash and slice cucumber into 1/4 - 1/8" pieces. Discard ends.
- Spread cucumber slices onto cutting board. Sprinkle with salt and let sit for at least 15 minutes. You should see water start to form on them.
- Meanwhile, mix all other ingredients well in a 1.5 Quart mixing bowl. (Use 1/2 cup Rice Vinegar for small to medium size cucumber, 3/4 for larger one).
- Press cucumber slices with paper towel or cheesecloth to remove water.
- Put cucumbers in bowl and stir so they become coated.
- Let marinate at least 1 hour before serving. Cucumbers may start to become a bit limp, but do not let them get soggy due to the vinegar.
- To store, place cucumbers in a plastic container with only a little liquid, and leave in the refrigerator.
- This recipe serves about 4 for banchan (side dish). Cooking time is marinating time. Add or subtract ingredients to taste. Try green onion or more garlic.
OI MUCHIM
Light, refreshing and quick to prepare, this spicy cucumber salad is the perfect addition to summer meals. It's a treat on its own but can also be added to sandwiches, noodle dishes and more.
Provided by Food Network Kitchen
Time 45m
Yield Makes about 1 1/2 cups
Number Of Ingredients 9
Steps:
- Toss the cucumber with the red pepper flakes, sugar and salt in a medium bowl until well combined. Cover with plastic wrap and let "cure" at room temperature, tossing halfway through, until the cucumber has softened and released some liquid, about 30 minutes. Transfer to a colander and drain well (do not rinse).
- Whisk together the rice wine vinegar, sesame oil, fish sauce and garlic until combined. Pour over the cucumber mixture, add the sesame seeds and toss until well combined. Enjoy immediately or refrigerate in an airtight container for up to 5 days.
KOREAN PICKLES
Korean Pickles are a low calorie, easy way to add a crunch and flavor to your meals with just a bit of salt, sugar, crushed red pepper, vinegar and sesame oil.
Provided by Sabrina Snyder
Categories Side Dish
Time 15m
Number Of Ingredients 6
Steps:
- Cut the cucumbers into thin slices and toss with salt, then let sit in colander for 1 hour.
- Squeeze water out of cucumbers then roll in paper towels to squeeze any remaining water out.
- Add pepper flakes, vinegar, sesame oil and sugar to the cucumbers, place in airtight container and place in the refrigerator for 1 hour.
Nutrition Facts : Calories 18 kcal, Carbohydrate 3 g, Sodium 1 mg, Sugar 1 g, ServingSize 1 serving
SPICY KOREAN MARINATED CUCUMBER, OI MUCHIM (오이무침)
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
Categories Appetizer Side Dish
Time 40m
Number Of Ingredients 10
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 KOREAN CUCUMBER PICKLES (OI MUCHIM)
Steps:
- Squeeze the cucumber pieces firmly to release more water; doing this in small handfuls will be the most effective.
- Cover and chill the pickles for at least 30 to 60 minutes before serving.
Nutrition Facts : Calories 29 kcal, Carbohydrate 5 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, Sodium 531 mg, Sugar 3 g, Fat 1 g, ServingSize 1 1/2 cups (6 servings), UnsaturatedFat 0 g
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- Wash all three cucumbers and skin each cucumber with a peeler. Do not peel-off all of the skin, rather make uneven peels
- Pour salt onto the cucumbers and give them a good mix with your hands to coat thoroughly. Set the cucumbers aside for 30 minutes and they will slowly release water. Rinse them off and get rid of excess water
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- (This step is optional, but I recommend it)Toss sliced cucumbers with 1 tbsp sea salt and allow to sit in a colander for 20 minutes. The salt will pull moisture from the cucumbers, so they remain crunchy and the salad isn't watered down. After the cucumbers have rested with the salt, you will see beeds of sweat forming on the cucumbers. You will need to wring out the cucumbers, you can easily do this by adding the cucumbers to a clean kitchen towel, or cheesecloth and gently squeezing the liquid out. They will smush a little, that is ok. Add drained cucumbers to a large bowl. NOTE: Typically when you squeeze the liquid out the cucumbers will not taste too salty.
- While cucumbers are salting make the sauce by combining crushed garlic, sesame oil, sugar, rice vinegar, red pepper powder, and sesame seeds in a small bowl. Whisk well to combine.
- Toss cucumbers with sauce and sprinkle extra sesame seeds on top. Taste for seasoning, add salt if needed.
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- Place the cucumber slices in a medium to large sized colander and toss with the sea salt. Place a plate under the colander and let sit for 30 minutes. The salt will start to draw the moisture out of the cucumber slices, and will help make them crisp.
- Shake the excess liquid from the cucumbers into the sink, and then place the cucumber into a medium sized mixing bowl.
- Add the Korean Red Pepper, garlic, ginger, lite rice vinegar, sesame oil, fish sauce, and green onion. Mix well.
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