Spicy cucumber side dish (Oi-muchim: )

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Rating: 4.0; Vote: 1

Caption's available! This recipe is also in my cookbook, Real Korean Cooking: Im going to share a super simple recipe with you today thats one of my all time favorites. Its a spicy Korean cucumber side dish called oi-muchim. If you have a nice seedless English cucumber, you can make this delicious banchan in just a few minutes. During my round the world Gapshida trip to meet my readers in 2011, I made this dish almost everywhere I went. Everybody loved it. Who wouldnt like cold, fresh, crispy, seasoned cucumber? Each bite is succulent and wonderful! Oi means cucumber in English, and muchim means mixed or seasoned, so many people simply call this dish seasoned cucumber. Many Koreans have their own version of it, so youll find many variations from family to family. This one is mine, and Ive been using it for a long time. Its also one of the dishes in my cookbook. A major tip for this recipe is to make it and mix it just before serving, which will keep it crisp and fresh and prevent it from getting watery. Its perfectly for a summertime BBQ refreshing and just spicy enough to give you a little kick! Enjoy the recipe! Let me know if you make it! Ingredients (Serves 4) 1 English cucumber (or 2 to 3 kirby cucumbers, washed 1/4 cup thinly sliced onion 1 green onion, chopped 2 garlic cloves, minced 2 tablespoons soy sauce 2 teaspoons hot pepper flakes 2 teaspoons sesame oil 2 teaspoons sesame seeds 1 teaspoon sugar (optional)
Date: 2020-08-19

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Comments and reviews: 6

Pam
Hi Maangchi! This looks delicous. Im starting to love all korean side dishes. I started with kimchi; it is a constant in our table already. But may I ask if I make a lot of this cucumber side dish, how long will it last?
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Jessica
Hello Maangchi, I made this the other day for my mom and she absolutely LOVED it and has asked me to please make her a big batch. Thank you for sharing this simple yet delicious recipe! ALOHA from Hawaii!
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Phuong
Just made it but I didnt add onion or green onions cause I dont like eating them raw. Super good and went so well with my beef teriyaki, thanks Maangchi!
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mbanszerus
Maangchi, which sort of sesame oil do you use? I know it is a big difference if you use plain sesame oil, or dark (roasted) sesame oil.
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Ila
Great recipe as usual Maangchi! I'm by myself and I don't like to waste food. Will the leftover be as delicious and crunchy the next day?
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crip
Mustard sauce, chillie paste, jeera dhaniya roasted pwd, lime juice, salt, black salt mix together with cucumber. recipe in india
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