Quick Cucumber Kimchi Recipe
A vibrant and refreshing Korean side dish, Oi Muchim features crisp cucumbers tossed in a spicy, savory, and slightly sweet sauce with garlic, gochugaru, and sesame.
Ingredients
- 2 medium cucumbers Kirby or Persian type
- 1 teaspoon salt fine sea salt
- 2 cloves garlic minced
- 2 tablespoons gochugaru Korean chili flakes
- 1 tablespoon soy sauce low sodium
- 1 tablespoon rice vinegar unseasoned
- 1 teaspoon sugar granulated
- 1 teaspoon sesame oil toasted
- 1 tablespoon sesame seeds toasted
- 2 tablespoons green onions sliced
Instructions
- Wash and slice the cucumbers into 1/4-inch thick rounds or half-moons. Place sliced cucumbers in a bowl and toss with 1 teaspoon of salt. Let them sit for 10-15 minutes to draw out excess water. While cucumbers are salting, prepare the seasoning mixture: In a separate small bowl, combine minced garlic, gochugaru, soy sauce, rice vinegar, sugar, sesame oil, and toasted sesame seeds. Mix well until a paste forms. Once cucumbers have softened and released water, drain them in a colander. Rinse them thoroughly under cold water to remove excess salt, then gently squeeze out any remaining water. Return the well-drained cucumbers to the bowl. Add the seasoning mixture to the bowl with the cucumbers and toss until evenly coated. Stir in the sliced green onions. Cover the bowl and let the cucumber kimchi marinate in the refrigerator for at least 5 minutes before serving for flavors to meld, or enjoy immediately.
Notes
For best results, use small, firm Kirby or Persian cucumbers. If using larger cucumbers, scoop out the seeds to prevent a watery dish. Adjust gochugaru for desired spice. This dish is best enjoyed fresh but can be refrigerated for up to 3 days. Serve as a banchan (side dish) with any Korean meal, grilled meats, or rice.