Oi muchim (Crispy & spicy cucumber salad)
- 3Persian cucumbersor 1 English cucumber; if the skin is thick, partially peel and remove seeds (8oz)
- 2teaspoons Kosher saltDiamond Crystal brand preferred, other kosher salt or sea salt, reduce to 1.5 teaspoons
- 2scallionswhite and green parts, thinly sliced
- 1clove garlicminced
- 1 1/2teaspoon vinegarapple cider or rice
- toasted sesame seedsgarnish
- 1teaspoon granulated sugar
- 2teaspoons toasted sesame oil
- 1/2teaspoon gochugaru
Thinly slice 3 Persian cucumbers (or 1 English cucumber; if the skin is thick, partially peel and remove seeds (8oz)) in a bowl. Sprinkle with 2 teaspoons Kosher salt (Diamond Crystal brand preferred, other kosher salt or sea salt, reduce to 1.5 teaspoons) toss gently to coat, and let sit for 15-minutes.
Rinse the cucumbers well under cold water two to three times, then, using your hands, gently squeeze out any excess water. It is okay if some of the cucumbers break.
In a medium-sized bowl, place the squeezed cucumbers, 2 scallions (white and green parts, thinly sliced), 1 clove garlic (minced), 1 teaspoon granulated sugar, 1/2 teaspoon gochugaru, 1 1/2 teaspoon vinegar (apple cider or rice), 2 teaspoons toasted sesame oil and mix well. Adjust seasoning to taste. Garnish with toasted sesame seeds (garnish). Best consumed immediately. Can be stored, in an airtight container, in the refrigerator for 1 to 2 days.
This is a banchan that is absolutely crips and refreshing - perfect addition to any meal! Persian cucumbers work well, but if you can find Korean cucumbers, go for it!! If using any large cucumbers, be sure to remove seeds, and peel the skin if using any thick-skinned or waxed cucumber varieties. This dish can be made without gochugaru, if you want to keep the spice level to a minimum.