Spicy cucumber side dish

Oi-muchim 오이무침

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.

Advertisement

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!

Ingredients (Serves 4)

Advertisement

Directions

  1. Cut the cucumber lengthwise in half and cut diagonally into thin slices.slice cucumbers
  2. Put the cucumber into a large bowl. Add the onion, green onion, garlic, soy sauce, hot pepper flakes, toasted sesame oil, sesame seeds, and sugar.Spicy Korean cucumber salad (oimuchim: 오이무침)
  3. Mix it well with a spoon until the sugar is well dissolved.Spicy Korean cucumber salad (oimuchim: 오이무침)
  4. Serve as a side dish for rice, noodles, or BBQ.

 

Advertisement

54 Comments:

  1. simone Bochum, Germany joined 9/11 & has 4 comments

    I made it today and it‘s the perfect summer dish when served cold right from the fridge


    See full size image

More comments to read! Jump to page: 1 2 3

Leave a Reply