오이무침 – Korean Cucumber Kimchi

Korean: 오이무침
English: Korean Cucumber Kimchi (Salad)
Difficulty: Easy
Tagline: 
“Spicy and tangy cucumbers!”
Serving Size: 2 happy people

오이무침 or (Korean Cucumber Kimchi) is the perfect veggie side-dish (반찬 or ‘banchan’) to enjoy with a hot bowl of rice when you are in the mood for delicious veggies. It is another “fail-proof” recipe that you can create with minimal effort. The cucumbers taste best when chilled, so keep leftovers in the fridge and see how they taste the day after!

Ingredients:

  • Cucumbers (3)
  • Vinegar (3 tablespoon)
  • Korean red chili flakes (2.5 tablespoon)
  • Sugar (2.5 tablespoon)
  • Soy Sauce (1 tablespoon)
  • Minced Garlic (1 tablespoon)
  • Sesame seeds (Optional, Garnish)

Instructions:

  1. Wash all three cucumbers thoroughly. Skin each cucumbers with a peeler (Note: Do not peel off all of the skin, rather make uneven peels [reference video] )
  2. Chop cucumbers into half inch circles
  3. Pour salt onto the cucumbers and give them a good mix with your hands to coat thoroughly. Set aside for 30 minutes to let the water come out of the cucumbers
  4. For the marinade: Mix vinegar, Korean red chili powder, sugar, soy sauce, and mince garlic thoroughly in a bowl. (Simple as that!)
  5. Dress the cucumbers with the marinade. (Get in there with you hands and mix thoroughly!)
  6. Eat with cucumbers as a side-dish. Goes very nice with a hot bowl of rice

Additional comments:

  • Taste best when served cold
  • These cucumbers will keep for 1-1.5 weeks in the fridge
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