Seasoned Cucumber, Oi-muchim
오이무침

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Spicyness: 
3
Average: 3 (1 vote)
quick n easy
healthy
salad
nut free
gluten free
vegetarian
vegan
prep time: 
10 min
inactive time: 
0 min
cooking time: 
5 min
total time: 
15 min

Spicy, sweet and sour flavors all collide here, along with refreshing cucumber. This is a perfect side dish for hot summer day. You could have it as an appetizer if you can handle the spiciness.

Buy Korean ingredients online here.

Spicy, sweet and sour flavors all collide here, along with refreshing cucumber. This is a perfect side dish for hot summer day. You could have it as an appetizer if you can handle the spiciness.

Buy Korean ingredients online here.

INGREDIENTS

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3 Cucumber 오이
1½ Green Onion 파
1 tbsGarlic (minced) 다진 마늘
1 tbsVinegar 식초
1 tbsSalt 소금
1¼ tspSesame Seeds 깨
1¼ tspSesame Oil 참기름
1 tbsSugar 설탕
3 tbsGochugaru, Korean Hot Pepper Flakes 고춧가루
tips: 

May need more or less seasoning depending on the size of cucumber.

instructions
photos
summary
Ingredient amounts in the recipe instructions are for the default serving size.
Click to enlarge photos.
Ingredient amounts in the recipe summary are for the default serving size.

1. Wash & Cut

Wash the cucumber under running water. Peel and slice the cucumber ⅛” (or 3 mm) thick.

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1

Wash cucumber

Peel

Slice ⅛” (or 3 mm)

2. Chop

Wash ½ green onion and chop it finely.
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2

Wash green onion

Chop

3. Seasoning

In a large bowl, mix 1 tablespoon of chopped green onion, 1 teaspoon of minced garlic, 1 teaspoon of vinegar, 1 teaspoon of salt, ½ teaspoon of sesame seeds, ½ teaspoon of sesame oil, 1 teaspoon of sugar and 1 tablespoon of red chili flakes.
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3

Mix

  • 1 tbs chopped green onion
  • 1 tsp minced garlic
  • 1 tsp vinegar
  • 1 tsp salt
  • ½ tsp sesame seeds
  • ½ tsp sesame oil
  • 1 tsp sugar
  • 1 tbs red chili flakes

4. Finish

Add sliced cucumber to the seasoning and mix by hand very gently. Enjoy!
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4

Mix cucumber and seasoning

Enjoy!

Comments

henleya's picture
henleya replied on Permalink
I can't wait to try this. I don't really like the normal kimchi, but absolutely love the cucumber kimchi. Thanks!
Grace's picture
Grace replied on Permalink
Hello henleya, we hope you enjoy it. This is like kimchi but not quite because it's not fermented. Consider it spicy cucumber salad. It's very easy and delicious. For proper cucumber kimchi, stay tuned! We will add cucumber kimchi recipe soon! Don't hesitate to contact us for any questions. Happy cooking!
snoweymonkey's picture
snoweymonkey replied on Permalink
Is muchim intended to be fermented or eaten fresh within a few days?
Grace's picture
Grace replied on Permalink
Hi snoweymonkey, Muchim is supposed to be eaten fresh. Oi-kimchi (aka oi-sobak-ee) is a bit different than this one and is supposed to be fermented. The recipe coming soon! Happy cooking!
Sweenner's picture
Sweenner replied on Permalink
I am very happy that I stumbled across your site. I have found several that I am excited to try, including this one. There is one that I am not seeing and wondering if you might be able to help. There is a Korean restaurant close to my work that we frequent for lunch. With every meal served comes three sides to the table; Kimchi, the seasoned cucumber, and a pickled radish and carrot dish that is cut into long strings .. or like a noodle shape. I was just wondering if you knew what that was, and if you had a recipe for it. THANKS!
Grace's picture
Grace replied on Permalink
Hi Sweenner, without seeing it I am not 100% sure but the pickled radish dish might be something like this, http://crazykoreancooking.com/recipe/seasoned-radish-musengchae but without red chili flakes to make it spicy. Sometime they had strips of carrots too. The seasoning might be very similar to this: http://crazykoreancooking.com/recipe/seaweed-salad Hope you find what you are looking for!
DelMartinis's picture
DelMartinis replied on Permalink
Seems a bit salty at first. Does the salt get absorbed by the cucumber later...otherwise, very tasty.
Grace's picture
Grace replied on Permalink
HI Delmartinis, Depending on the type of salt, the amount may vary. So next time you can reduce the amount. Happy cooking!
Denise's picture
Denise replied on Permalink
I am not fond of sesame oil taste, can I use olive oil in place of it?
Grace's picture
Grace replied on Permalink
Hi Denise, Simply omit sesame oil. It will still taste fine. Happy cooking!