Glad to hear that! Thanks! Oi muchim is best to be eated within 3 to 4 days. It will become watery and taste not as fresh. If you want to keep it for longer, try oi kimchi. https://www.koreanbapsang.com/oi-kimchi-cucumber-kimchi-and-blog/ The same goes with gaji namul.

Korean gochugaru has a very distinct flavor, so it’s hard to replicate it with a substitution. For adjusting the recipe amount it’s probably worth noting that gochugaru isn’t all that spicy. Other pepper powder could be used to adjust the heat level but it will have a different taste from gochugaru. Still, if it’s all you have then use what you got. It’ll still probably be good.

That’s Sambal Oelek… it’s Indonesian and uses a different type of pepper than Koreans use, but if you like it, go for it.

Red chili flakes won’t work great if it has seeds. The look of gochugaru is closer to Aleppo pepper. Actually, that would have a very different flavor but it might good…

There is a chili pepper paste that most grocery stores carry. I used that in place of the flakes. It comes in a clear jar with red writing and a red rooster on it. We is it in almost every Asian dish we make that calls for spice. I feel like it’s easier to use when adjusting heat level.

Sounds good! Thank you!

I also use English cucumbers slice them thinly leave the peel on, they’ll let way longer and be crunchier, hope it helps ☺️