Oi Muchim (Korean Cucumber Kimchi)
KOREAN · KOREA

Oi Muchim (Korean Cucumber Kimchi)

오이무침Side

Cool, crunchy cucumbers tossed in a garlicky gochugaru dressing that stains them deep red in minutes. Not fermented kimchi — a fresh banchan that hits with heat, sesame and a snap you can hear.

Total
15 min
Heat
3/5
Serves
4

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Flavour profile

Heat
Funk
Acid
Richness
Umami
  • Fresh
  • Garlicky
  • Spicy
  • Umami

The real deal

Region
Korea. A staple banchan served year-round with rice and grilled meat.
Technique
Salt the cucumbers first to draw water so they stay crisp, then dress with gochugaru, garlic, sesame, sugar and vinegar.
We kept
No fermentation — this is fresh oi muchim; kept the salted crunch, gochugaru heat and sesame finish.

Ingredients

4 Serves

Ingredients

  • 4 · scrubbed, cut into bite-size pieces
  • 1 tsp

Dressing

  • 2 tbsp
  • 3 cloves · grated
  • 2 · sliced thin
  • 2 tsp
  • 1 tbsp
  • 1 tbsp
  • 1 tbsp

Garnish

  • 1 tsp · optional

Method

  1. Scrub the and cut them into bite-size pieces — halve lengthways, then into chunky slices about the length of your thumb. Keep them thick, or they go limp once dressed. Toss the cucumber with 1 tsp and leave it in a colander for 10 min. The salt pulls out water so the cucumbers stay crunchy under the dressing.

    Don't skip the salt rest; wet cucumbers turn the dressing watery and dull.

  2. Tip the salted cucumbers into a colander, shake off the liquid and pat them dry — press lightly with your hands to squeeze out the last of the water. Discard the brine. In a large bowl stir together the , grated , , , , and . It should look like a thick, glossy red paste.

    Let the dressing sit a minute before the cucumbers go in so the gochugaru blooms and the sugar dissolves.

  3. Add the cucumbers to the dressing and toss with your hands, rubbing the paste into every piece until they're coated and deep red.

    Use a gloved hand if you're sensitive to chilli — gochugaru stains and stings.

  4. Leave the cucumbers to sit for 5 min. They'll soften just slightly, drink in the dressing and turn glossy and fragrant.

  5. Scatter over the and taste — add a pinch more salt or a splash more vinegar if it needs lifting. Serve cold as a banchan alongside rice and grilled meat.

    Oi muchim is best the day it's made; it stays crunchy for a few hours, then slowly wilts.

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