Cucumber Moochim (오이무침)

A jillion years ago, I shared an easy Korean cucumber side dish. I thought it was time for an update. I make this dish all the time because it's so quick but also because my family loves it. It's delicious. Because I make it all the time, I don't follow an exact recipe and I kind of throw things into a bowl. It's just one of those dishes that you taste and go, which are the best, I think. Plus, you can customize it to suit your needs.
6 baby english cucumbers or kirby cucumbers
1 tablespoon salt
⅛ onion, thinly sliced
2 scallions, chopped
2 cloves garlic, minced
1 tablespoon hot pepper paste (gochujang)
½ teaspoon rice wine vinegar
½ teaspoon honey
¼ teaspoon sesame oil
+ sesame seeds

*Optionally, you can throw in some sliced spicy peppers or grated carrot. Mix it up!

Slice the cucumbers thinly and then throw them into a bowl with salt and let them sit for a while to draw out some water, about 10 minutes.
Once there's a substantial amount of liquid in the bottom of the bowl, drain the cucumbers and give them a good rinse under cold water.
Grab handfuls of the cucumber slices and squeeze our the excess moisture.
Next, chop up the scallions, mince the garlic, and slice up the onion.
Chuck everything into a bowl and give it a good stir.
All that's left to do is serve! Oh, don't forget to garnish with a few sesame seeds.
Oh, by the way, the cucumbers will release a little more moisture and you'll have a bit of "sauce" left in the bowl once you've finished eating all of the slices. So, here's a delicious little tip: add a little rice to the sauce and mix it up and eat a bowl of delicious spicy rice.
Here's the recipe page:


Related Posts Plugin for WordPress, Blogger...