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 & Spicy Cucumber Salad (Oi Muchim)
Prep Time: 20 minutes
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.
Joe McPherson founded ZenKimchi in 2004. He has been featured and sourced in The New York Times, The Wall Street Journal, The Los Angeles Times, The Washington Post, CNN, KBS, MBC, SBS, Le Figaro, Travel + Leisure Southeast Asia, Harper’s Bazaar Korea, The Chosun Weekly, and other Korean and international media. He has consulted for "Parts Unknown with Anthony Bourdain," The Travel Channel’s “Bizarre Foods with Andrew Zimmern,” Lonely Planet, National Geographic, Conde Nast Traveler, the PBS documentary series “Kimchi Chronicles,” and other projects in the UK, Canada, and Australia featuring celebrity chefs such as Gizzi Erskine and Gary Mehigan. Mr. McPherson has written for multiple Korean and international publications, including SEOUL Magazine, JoongAng Daily, The Korea Herald, Newsweek Korea and wrote the feature article for U.S. National publication Plate magazine’s all-Korean food issue. He has acted as dining editor for 10 Magazine and was on the judging panel for Korea for the Miele Guide. He spoke at TEDx Seoul on Korean food globalization, at TED Worldwide Talent Search on the rise of Korean cuisine, and in New York City on Korean Buddhist temple cuisine. The company ZenKimchi International organizes food tours for tourists and corporations and acts as a media liaison for foreign and Korean media and local restaurants and producers.