Using a cucumber I picked from my container garden, I made this very simple but popular Korean side dish called oi muchim (oi means cucumber, and muchim means mixed with seasonings). I like to lightly salt the cucumber slices first and let them stand for a while to draw out water. This process gives it an extra crunch. This spicy, slightly sweet and tangy cucumber dish will be an excellent complement to any of your main dishes.
Ingredients:
1 Korean cucumber or 2 Kirby (pickling) cucumbers
1 teaspoon salt
1 tablespoon Korean hot pepper flakes (gochugaru) – use less if desired
1 tablespoon chopped scallion
1/2 teaspoon garlic minced
1 teaspoon vinegar
1/2 teaspoon sugar
1 teaspoon sesame seeds
1 teaspoon sesame oil
Thinly slice the cucumber (1/8 to 1/4-inch thick). Toss gently with salt and set aside for 15 -20 minutes.
Drain excess liquid. (Avoid squeezing them because they will bruise.) Mix well with all of the remaining ingredients.
