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.
Cool and Spicy Cucumber Salad (Oi Muchim)
June 9, 2007
Ingredients
- 2 Korean cucumbers (or 1 large English cucumber), sliced thin
- 1 tsp fine sea salt
- 1/2 medium onion, thinly sliced
- 1 cup cold water
- 1 Tbsp rice vinegar
- 1 large garlic clove, crushed or grated
- 1 to 1½ Tbsp gochugaru
- 1 tsp gochujang
- 1 to 1½ Tbsp rice vinegar
- 1 to 2 tsp corn syrup (or maesil-cheong if you want more depth)
- 1 tsp toasted sesame seeds
- 1 tsp toasted sesame oil (optional, but I’d use it lightly)
- pinch of MSG optional but honestly very tavern-authentic
- small pinch salt if needed after tasting
Instructions
- 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!
UPDATE 08.13.2009: Justin from Justcook nyc made this and had some success. Check it out!
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