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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.

15 minEasyServes 470 cal/serving

KoreanSideNo-CookVeganLow CarbDairy-FreeEgg-FreeLow-SodiumPork-FreeCorn-Free

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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. 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. 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. 3

    Add the drained cucumbers and 2 thinly sliced scallions to the bowl. Toss well to coat.

  4. 4

    Sprinkle with 2 tsp toasted sesame seeds and serve immediately, or refrigerate for up to 30 minutes for a colder, more marinated flavor.

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Questions

Why salt and drain the vegetables in Oi Muchim (Spicy Cucumber Side)?

Step 1 reads: "Place 2 medium thinly sliced English cucumbers (or Persian cucumbers) in a colander and toss with 1 tsp kosher salt (for drawing moisture)." Salt pulls water out. Doing it at step 1 means that water ends up in the colander rather than in the finished dish.

Is there a substitute for gochugaru in Oi Muchim (Spicy Cucumber Side)?

The entry for Oi Muchim (Spicy Cucumber Side) calls for 2 tsp gochugaru (Korean red pepper flakes). In its place: Use half as much crushed red pepper flakes, or sweet paprika with a pinch of cayenne. Gochugaru is milder and fruitier than standard flakes, so go by taste.

Is Oi Muchim (Spicy Cucumber Side) spicy?

Moderately. The heat in Oi Muchim (Spicy Cucumber Side) comes from 2 tsp gochugaru (Korean red pepper flakes). For a milder plate, halve the gochugaru; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Can I make Oi Muchim (Spicy Cucumber Side) gluten-free?

Yes. The gluten in Oi Muchim (Spicy Cucumber Side) is 2 tsp soy sauce. Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

Does Oi Muchim (Spicy Cucumber Side) contain sesame?

Yes: 2 tsp toasted sesame oil and 2 tsp sesame seeds, toasted. The full allergen list for this entry is gluten, soy and sesame. Seeds used as a garnish can simply be left off; the oil has no true substitute. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How many calories are in Oi Muchim (Spicy Cucumber Side)?

One serving (the recipe makes 4) is about 70 calories, with 1 g protein, 2 g carbohydrate and 6 g fat, plus 3 g fiber and 97 mg sodium. The figures are estimates computed from the ingredient list.

How do I store and reheat Oi Muchim (Spicy Cucumber Side)?

Refrigerate what is left of Oi Muchim (Spicy Cucumber Side) within two hours and eat it within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it. The grain firms up as it chills; add a spoonful of water before reheating.

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