Best 6 Spicy Korean Red Pepper Cucumbers Recipes
**Dive into the delightful world of Korean cuisine with our Spicy Korean Red Pepper Cucumbers, a symphony of flavors that will tantalize your taste buds.**
This dish, often referred to as "Oi Muchim" or "cucumber salad," is a vibrant and refreshing side dish or banchan that perfectly complements a Korean meal. Originating from the southern region of Korea, this salad boasts an explosion of flavors, featuring crisp cucumbers tossed in a spicy and savory sauce made with gochugaru (Korean red pepper flakes), gochujang (Korean red pepper paste), and a hint of garlic and ginger. Discover the perfect balance of heat, sweetness, and tanginess in every bite, as the cucumbers soak up the bold flavors of the sauce. Prepare to elevate your culinary experience with this easy-to-follow recipe, which also includes variations for a classic version and a spicy version, catering to different taste preferences.
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.)
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
SPICY ASIAN CUCUMBERS
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Chop 1 English cucumber. Sprinkle with 1 teaspoon kosher salt; let sit 10 minutes. Whisk 1 tablespoon rice vinegar, 2 teaspoons each sugar and soy sauce, 1/2 teaspoon sesame oil, 2 sliced scallions, 1 minced garlic clove and a pinch of red pepper flakes in a large bowl. Drain the cucumber and toss with the dressing; season with salt. Top with chopped cilantro.
SPICY ASIAN CUCUMBERS
This is one of my favorite ways to prepare cucumbers. Very different from the traditional way.
Provided by JOSIE
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 2h15m
Yield 4
Number Of Ingredients 9
Steps:
- Place cucumbers into a colander, sprinkle with salt, and let drain at least 30 minutes. Shake off excess liquid but don't rinse the cucumbers.
- Whisk soy sauce, sugar, garlic, rice vinegar, sesame oil, hot chili oil, and red pepper flakes in a salad bowl. Stir in cucumbers to coat with dressing. Chill 2 to 3 hours before serving.
Nutrition Facts : Calories 75.2 calories, Carbohydrate 12 g, Fat 3.1 g, Fiber 1.2 g, Protein 1.8 g, SaturatedFat 0.5 g, Sodium 1393.1 mg, Sugar 6.8 g
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.
Tips:
- Choose the right cucumbers: Look for firm, unwaxed cucumbers that are about 6-8 inches long.
- Slice the cucumbers thinly: This will help them absorb the marinade more easily.
- Use a good quality Korean red pepper powder: This is the key ingredient in this recipe, so make sure you use a good quality one.
- Don't be afraid to adjust the spiciness: If you don't like spicy food, you can reduce the amount of Korean red pepper powder. You can also add a little sugar to help balance out the heat.
- Let the cucumbers marinate for at least 30 minutes: This will give them time to absorb all the flavors of the marinade.
- Serve the cucumbers chilled: This will help to refresh them and make them even more delicious.
Conclusion:
Spicy Korean red pepper cucumbers are a delicious and easy-to-make side dish that is perfect for any occasion. They are also a great way to use up leftover cucumbers. So next time you have a few cucumbers on hand, give this recipe a try. You won't be disappointed!
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