Korean Marinated Cucumber Banchan Oi Muchim Food

OI MUCHIM (SPICY CUCUMBER SALAD)

Steps:

• Thinly slice the cucumber (1/8 to 1/4-inch thick). Toss gently with salt and set aside for about 15 minutes.
• Drain excess liquid. Avoid squeezing them because they will bruise. Mix well with all of the remaining ingredients. Taste a little and adjust the seasonings if necessary.

SPICY CUCUMBER SALAD SIDE DISH

Steps:

• Cut the cucumber lengthwise in half and cut diagonally into thin slices.
• 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.
• Mix it well with a spoon until the sugar is well dissolved.
• Serve as a side dish for rice, noodles, or BBQ.

SPICY MARINATED CUCUMBERS (OEE MUCHIM)

Steps:

• Brine cucumbers: Use a mandoline or a sharp knife to cut the cucumbers into ⅓-inch rounds. Place in a colander fitted over a bowl and add salt; mix well to ensure the cucumbers are evenly salted. Let rest at room temperature to drain, 20 minutes. While they drain, prepare the marinade (Step 2).
• Marinade: In a large bowl, combine the gochugaru, mirin, rice vinegar, sugar, and fish sauce. Smash and peel the garlic, then finely chop. Use the flat part of your knife to press down on the garlic to further break it down, then continue to mince. Add the garlic to the marinade.
• Marinate cucumbers: Rinse all the salt off the cucumbers with cold water. Whisk the marinade, then add the cucumbers; use a large spoon to toss, making sure the cucumbers are evenly coated with marinade. Cover and refrigerate for 1 hour.
• Cucumbers will have released more liquid, which helps the marinating process. At this point, they're ready to eat; however, refrigerating overnight will round out the flavors. Place the cucumbers, along with some marinade, in a lidded container and store in the fridge overnight; serve cold. (The cucumbers can be stored in the refrigerator for 2-3 days, or for as long as the cucumbers remain firm and crunchy.)