I have said many times before that Korean food is very seasonal. I especially look forward to the summer dishes like tangy Mul Kimchi (“water kimchi”), Oi Seobaggi (Cucumber Kimchi), and all the bright cool summer dishes that refresh in the summer heat.
One of Eun Jeong’s regular creations is a Spicy Cucumber Salad, Oi Muchim (오이 무침). I really love this stuff, and I can see it being the hit of any backyard BBQ.
Popular cool, spicy, and refreshing Korean cucumber side dish recipe. Great for outdoor barbecues.
- 1 seedless Cucumber
- 1 tsp Fine Sea Salt
- 1/2 Onion, thinly sliced
- 1 Tbsp Rice Vinegar
- 3 cloves Garlic, crushed
- 1 tsp Gochugaru (Korean Chili Powder)
- 1 tsp Gochujang (Korean Chili Paste)
- 1 tsp Corn Syrup or Honey
- 1 tsp Rice Vinegar
- 2 tsp Toasted Sesame Seeds
- Slice a seedless Cucumber and mix with around a teaspoon of fine sea salt for fifteen minutes.
- Soak sliced onion in a mixture of water and a tablespoon of rice vinegar in the refrigerator.
- Rinse the cucumbers thoroughly and set them aside.
- Mix crushed garlic, gochugaru, gochujang, corn syrup, rice vinegar, and toasted sesame seeds.
- Taste and balance the flavors to your liking.
- Drain the onions. Add the onions and cucumbers to the dressing. Mix.
- Serve chilled.
Eun Jeong just made this now. I am quickly uploading the pictures and typing the recipe because she’s already started eating. Gotta go!