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Addictive Crunchy Korean Cucumbers
A quick‑pickled Korean cucumber side dish (Oi Muchim) that’s salty, tangy, sweet, and nutty. Made with Persian cucumbers (or regular cucumbers), a simple salt‑sweat step, and a handful of pantry seasonings, this banchan stays crisp for days and is perfect for meal‑prep.
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Cost Breakdown
Critical Success Points
- • Salting and letting the cucumbers sweat for 20 minutes.
- • Rinsing thoroughly and squeezing out excess water to avoid over‑salting.
- • Gentle folding of the seasoning to keep cucumbers crisp.
Safety Warnings
- • Use a sharp knife carefully to avoid cuts.
- • Do not over‑salt; rinse cucumbers until the brine is gone.
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