All About Korean Pickled Cucumber

korean pickled cucumber

Selecting the best-pickled cucumber is a difficult task. The reason for this difficulty is that there are so many different types of pickles to choose from, and each type has its own set of characteristics. In order to make sure you purchase a quality product, it pays to know what you’re looking for before going shopping. This article will teach you how to evaluate the various types of cucumbers before buying them in order to find the perfect one for your needs.

What is Korean Pickled Cucumber

A close up of a glass bowl

Korean Pickled Cucumber, or Oi Muchim in Korean, is a delicious side dish that is made with cucumbers and vinegar. It’s perfect for any occasion, and it’s easy to make at home!

The History of Korean Pickled Cucumber

A bowl of food on a table

Pickled cucumbers have been a part of Korean cuisine for centuries. The dish is believed to have originated in the Goguryeo Dynasty, which ruled Korea from 37 BC to 668 AD. At that time, the dish was known as “Oi-sobagi”. It wasn’t until the Joseon Dynasty (1392-1910) that the dish began to be referred to as “oi-jeolchi”, which is the name that is still used today.

How to Make Korean Pickled Cucumber

The recipe for Korean Pickled Cucumber is very simple. All you need is cucumbers, vinegar, sugar, and salt.

1. Cut the cucumbers into thin slices

2. In a bowl, mix the vinegar, sugar, and salt together until the sugar and salt have dissolved

3. Place the cucumber slices in a jar or container and pour the vinegar mixture over them

4. Let the cucumbers sit in the vinegar mixture for at least an hour before serving

How to Eat Korean Pickled Cucumber

You can eat these delicious cucumbers on their own, or use them in dishes. One common way to eat it is with rice, soup, and other side dishes. It’s typically eaten as an appetizer or a side dish because of its salty flavor. The salt balances out the sweetness from the sugar and also enhances other flavors in your meal. The vinegar refreshes your palette so you can enjoy all of the different flavors coming at you in one bite!

The Benefits of Eating Korean Pickled Cucumber

Standard benefits:

Pickled cucumbers are a good source of vitamins A, B, and C.

They are also a good source of minerals such as potassium, magnesium, and calcium.

Pickled cucumbers can help to regulate blood pressure due to the high levels of potassium they contain.

Emotional benefits:

-Eating pickled cucumbers can help you feel fuller for longer periods of time which can lead to weight loss.

Recipes that Include Korean Pickled Cucumbers

Korean pickled cucumbers are a delicious and healthy addition to any meal. Here are a few recipes that include them:

1. Korean Pickled Cucumber Kimchi

2. Spicy Pickled Cucumbers

3. Quick Pickled Cucumbers

4. Indian Pickled Cucumbers

5. Thai Pickled Cucumbers

Where to Buy Korean Pickled Cucumbers in the US

If you’re looking to get your hands on some Korean pickled cucumbers, there are a few places you can go. One place is Koreatown in Los Angeles, where you can find a variety of Korean grocery stores that carry pickles. Another place is New York City, where you can find them at most Asian grocery stores.

Tips for Storing and Serving Korean Pickled Cucumbers

Store in the fridge and consume within 2-3 weeks

Serve chilled as a side dish or appetizer

For a refreshing palate cleanser, serve with ice.

Place in room temperature for 30 minutes to an hour before serving so that it comes up to the right level of tanginess you prefer.

To preserve its crunchy texture, store fresh cucumber slices in water with about 1/4 vinegar or lemon juice mixed in. The taste will be different but it should keep them crispy for at least a few days.


The Korean pickled cucumber is a wonderful dish that can be eaten as an appetizer or side. These are easy to make and come with many health benefits, so it’s worth the effort!

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