Food Network Kitchen’s Korean-Inspired Picked Cucumbers.
Recipe courtesy of Food Network Kitchen

Oi Muchim

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  • Level: Easy
  • Total: 45 min
  • Active: 15 min
  • Yield: Makes about 1 1/2 cups
Light, refreshing and quick to prepare, this spicy cucumber salad is the perfect addition to summer meals. This Korean side dish for rice is a treat on its own but can also be added to sandwiches, noodles and more.



  1. 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).
  2. 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.