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I’m going to share a super simple recipe with you today that’s one of my all time favorites. It’s 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 wouldn’t 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 you’ll find many variations from family to family. This one is mine, and I’ve been using it for a long time. It’s 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. It’s 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!
Posted Thursday, April 30th, 2015 at 2:39 pm
Tagged: banchan, cucumber kimchi, 오이무침, Korean cooking, Korean cucumber salad recipe, korean food, Korean spicy cucumber salad banchan, oi-moochim, oimuchim, seasoned cucumber, side dish, spicy cucumber salad, spicy Korean cucumber salad, Spicy Korean cucumber side dish, vegetarian dish
Originally posted on April 30, 2015 at 2:39 pm by Maangchi.
On YouTube this video was watched 128,311 times & rated 5 stars out of 5 with 4,274 ratings.
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