Spicy Korean-Style Refrigerator Pickles

One of the best things about dining at a Korean restaurant is all the little vegetable side dishes or “banchan” that come with the meal. I could make an entire meal out of just the banchan itself. They are a myriad of flavors, colors and textures that enhance the dining experience. Once very recognizable banchan is “oi muchim,” which is a spicy cucumber salad. It’s crunchy, acidic and aromatic. It’s delicious on its own or alongside a main course.

For this recipe I wanted get all the delicious flavors of oi muchim, using a method that would stand the test of time,(Or at least more than a few days.) These refrigerator pickles stay crunchy and tart for two weeks, (though they don’t typically last that long!)

Here’s what you need:

For the cucumbers- Use four to five small cucumbers such as Kirby or Persian varieties. You could even use one large English cucumber instead. Slice the cucumber(s) into quarter-inch slices and place them in a quart sized jar.

Make the brine.

Place the vinegars, gochugaru, sugar, sesame oil, salt and minced garlic in a small non-reactive saucepan and bring just to a boil then remove from the heat.

Gochugaru is a flaky, crushed chili powder used all over Korean cuisine. It can be found at Asian markets and at most grocery stores. Or if you can’t find it, you can order it online by clicking on this link here.

Once the brine is cooled, pour it over the cucumbers and seal the jar tightly. Refrigerate for at least a full 24 hours before eating. If you can wait this long, I recommend giving it 3 or 4 days before opening. That is when they are at their most flavorful. Keep for up to two weeks. Enjoy these delicious pickles piled on top of my Beef Bulgogi Burgers, or as a perfect side to my Korean Barbecue Wings!

Other recipes to try:

• Mango Sesame Slaw
• Korean Barbecue Sauce
• Pickled Red Onions