SPICY MARINATED CUCUMBERS (OEE MUCHIM)
These spicy, refreshing cucumbers are a traditional Korean "banchan," or side dish. Danji chef Hooni Kim brines cucumbers in salt before marinating them in Korean red pepper flakes, sugar, and rice vinegar. (Note: Plan ahead for a day of marination.)
Provided by Hooni Kim
Categories side-dish
Time 8h50m
Yield 8 servings
Number Of Ingredients 8
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.)
SPICY KOREAN MARINATED CUCUMBER, OI MUCHIM (오이무침)
A quick and easy recipe to make delightful spicy crunchy Korean style cucumber slices seasoned and marinated in a handful of ingredients. Typically served as a side dish banchan with a meal. These fresh tasty seasoned cukes are delicious unadorned, a lovely snack with rice/bread, AND fabulous as an accompaniment in a meal, sandwiches, meats, salads or anywhere where you might want a pickle...
Provided by Jessica Lai Perez
Categories Appetizer Side Dish
Time 40m
Number Of Ingredients 10
Steps:
- Gather all the ingredients. Prepare the cucumbers. Peel and discard some of the skin and cut into ½ inch thick rounds. Place in a large bowl. Add salt, sugar and gochugaru to cucumbers and mix well. Use disposable gloves to combine and massage the seasoning into the cucumber slices until well coated, about 2 minutes.
- Transfer cucumbers to colander, and set colander inside the large bowl to allow the juices to drain. Cut a piece of parchment paper large enough to cover the surface of the cucumbers. Place parchment paper on top of cucumbers and set a weight (such as a heavy pan, canned goods, cast iron skillet, bowl filled with water, etc.) on top to press down. Set aside and let it rest for at least 30 minutes (up to an hour).
- In a separate bowl, whisk all the remaining ingredients, except for the toasted sesame seeds, until well combined. Set aside.
- When the cucumbers have rested, remove weight, and discard parchment paper. Using clean gloved hands, squeeze cucumber slices to remove any excess liquid. Transfer to bowl with the prepared dressing. Toss cucumber in dressing until well coated. Add sesame seeds (and chopped scallions if using) and mix till evenly distributed. Divide into desired portions, and serve immediately.
KOREAN CUCUMBER SALAD (OI MUCHIM 오이무침)
A simple light Korean cucumber side dish that's like a salad. Very light seasoning allows the cucumber flavor to stand out.
Provided by JinJoo Lee
Categories Salad
Time 5m
Number Of Ingredients 7
Steps:
- Slice cucumbers into thin slices. Around 1/8 inch (3 mm).
- Mix soy sauce, vinegar and sugar in a bowl. Pour soy vinegar into the bowl with cucumbers.
- Then, add 1/2 tsp chili powder and sesame seeds. Mix and taste. Add more chili powder if you want. Doing it in this order allows you to taste and control the amount of chili powder based on how spicy you want it.
- Add chopped green onions and mix again.
- YOU ARE DONE!! Serve immediately for the most fresh and crunchy cucumber flavor. You can also let it sit for 10-15 minutes for the cucumbers to absorb the dressing before serving.
Nutrition Facts : Calories 60 kcal, Carbohydrate 12 g, Protein 1 g, Sodium 468 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving
OI MUCHIM (SPICY CUCUMBER SALAD)
An easy cucumber side dish that's spicy, slightly sweet and tangy! It'll be an excellent complement to any of your main dishes.
Provided by Hyosun
Categories Side Dish
Time 15m
Number Of Ingredients 9
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.
KOREAN MARINATED CUCUMBER BANCHAN (OI MUCHIM) RECIPE
These marinated Korean cucumbers are tart, spicy, and just a touch sweet. You may not want dill pickles again.
Provided by Sunny Lee
Categories Sides
Time 35m
Yield 3
Number Of Ingredients 9
Steps:
- In a medium bowl, combine cucumbers, gochugaru, salt, and sugar. Using clean hands, massage cucumbers, squeezing and tossing them with seasoning, until cucumber is well-coated on all sides and begins to release liquid and color of gochugaru brightens to vibrant orange-red, about 1 minute.
- Transfer cucumbers to a colander, then set colander inside bowl used to season cucumbers. Cut a round of parchment paper large enough to cover surface of cucumbers, and place over cucumbers. Then place a weight on top of parchment to press down on cucumbers (canned goods, a cast iron skillet, a mixing bowl filled with water, or a Chef's Press all make for good weights). Set aside to drain for at least 30 minutes and up to 1 hour.
- Meanwhile, in a separate medium bowl, whisk together rice wine vinegar, fish sauce, and garlic. Whisking constantly, slowly drizzle in sesame oil until emulsified.
- Once cucumbers have drained, remove weight and discard parchment paper. Using clean hands, squeeze cucumbers to get rid of excess moisture, then transfer to bowl with dressing; discard accumulated cucumber liquid. Toss cucumbers with dressing until well-coated all over, about 30 seconds. Add sesame seeds and toss to combine. Divide between small individual serving bowls and serve, or transfer to airtight container and refrigerate for up to 2 days.
Nutrition Facts : Calories 157 kcal, Carbohydrate 5 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 2 g, Sodium 418 mg, Sugar 2 g, Fat 15 g, ServingSize Serves 2 to 3 as a large side dish, or 4 to 6 as a banchan, UnsaturatedFat 0 g
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