Oi Muchim (Spicy Cucumber Side)
A refreshing Korean cucumber banchan seasoned with gochugaru, garlic, and sesame oil. Quick to make, bright and crunchy with a satisfying kick.
Ingredients
- 2 medium English cucumbers (or Persian cucumbers), thinly sliced
- 1 tsp kosher salt (for drawing moisture)
- 2 tsp gochugaru (Korean red pepper flakes)
- 2 cloves garlic, minced
- 2 tsp soy sauce
- 2 tsp rice vinegar
- 2 tsp toasted sesame oil
- 1 tsp granulated sugar
- 2 scallions, thinly sliced
- 2 tsp sesame seeds, toasted
Instructions
-
1
Place 2 medium thinly sliced English cucumbers (or Persian cucumbers) in a colander and toss with 1 tsp kosher salt (for drawing moisture). Let stand for 10 minutes to draw out excess moisture, then pat dry with paper towels.
-
2
In a large bowl, whisk together 2 tsp gochugaru (Korean red pepper flakes), 2 cloves minced garlic, 2 tsp soy sauce, 2 tsp rice vinegar, 2 tsp toasted sesame oil, and 1 tsp granulated sugar.
-
3
Add the drained cucumbers and 2 thinly sliced scallions to the bowl. Toss well to coat.
-
4
Sprinkle with 2 tsp toasted sesame seeds and serve immediately, or refrigerate for up to 30 minutes for a colder, more marinated flavor.