Spicy Korean Cucumber Pickles

(Oi Muchim)
By: Molly Watson
https://www.thespruceeats.com/spicy-korean-cucumber-pickles-2216857

Prep: 20 mins
Cook: 0 mins
Inactive Time: 60 mins
Total: 80 mins
Servings: 2 to 4 servings

Ingredients:
● 200g Lebanese cucumbers
● 3/4 teaspoons sea salt
● 1/2 clove minced garlic, optional
● 1-2 teaspoons red chilli flakes
● 1/2 teaspoon rice vinegar
● 1/2 teaspoon sesame oil
● 1 1/2 teaspoons granulated sugar
● 1/2 teaspoon toasted sesame seeds, optional

Method:
1. Gather the ingredients.
2. Halve cucumbers lengthwise and scoop out the seeds, then cut them
into about 1 cm pieces.
3. Put the chopped cucumbers in a colander set over a large bowl.
Sprinkle the cucumbers with the salt, and toss them gently to
combine. Let them sit for 30 to 60 minutes. The salt will draw out
water from the cucumbers.
4. Squeeze the cucumber pieces firmly to release more water; doing
this in small handfuls will be the most effective.
5. Lay the cucumber pieces in a single layer on a clean kitchen towel or
paper towels; roll up the towels tightly around the cucumbers to
squeeze out even more water.
6. Put the cucumbers in a medium bowl. Add the minced garlic, if using,
and toss to combine. Add the pepper flakes, rice vinegar, sesame oil,
and sugar. Mix everything to combine thoroughly. Add the sesame
seeds, if desired, and toss to combine.
7. Cover and chill the pickles for at least 30 to 60 minutes before
serving.
8. Serve and enjoy!