How to make Korean Cucumbers | Oi Muchim
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Korean Food is one of my favorite things to and cook. And all of the banchan (the small side dishes that are served along side bbq) make the meal great! And one of my favorites (I honestly love them all) are the korean cucumbers, Oi Muchim. I make a large batch of these and eat them as a snack all the time. They are great with korean bbq, grilled fish, steamed rice or by themselves. And with how easy they are to make, you should be making them too!
3ea persian cucumbers
1T kosher salt
2T. korean chili flake (gochugaru)
1tsp kosher salt
2tsp. sugar
2T rice wine vinegar (no sugar, no salt added)
1ea garlic clove
1T. toasted sesame oil
1T. toasted sesame seeds
1T gochujnag
1T. low sodium soy sauce
1.5t ginger
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