Caption's available! http://www.maangchi.com/recipe/oi-muchimThis recipe is also in my cookbook, Real Korean Cooking: http://www.maangchi.com/realIm going to share a super simple recipe with you today thats one of my all time favorites. Its a spicy Korean cucumber side dish called oi-muchim. If you have a nice seedless English cucumber, you can make this delicious banchan in just a few minutes. During my round the world Gapshida trip to meet my readers in 2011, I made this dish almost everywhere I went. Everybody loved it. Who wouldnt like cold, fresh, crispy, seasoned cucumber? Each bite is succulent and wonderful!Oi means cucumber in English, and muchim means mixed or seasoned, so many people simply call this dish seasoned cucumber. Many Koreans have their own version of it, so youll find many variations from family to family. This one is mine, and Ive been using it for a long time. Its also one of the dishes in my cookbook.A major tip for this recipe is to make it and mix it just before serving, which will keep it crisp and fresh and prevent it from getting watery. Its perfectly for a summertime BBQ refreshing and just spicy enough to give you a little kick!Enjoy the recipe! Let me know if you make it!Ingredients (Serves 4)1 English cucumber (or 2 to 3 kirby cucumbers), washed1/4 cup thinly sliced onion1 green onion, chopped2 garlic cloves, minced2 tablespoons soy sauce2 teaspoons hot pepper flakes2 teaspoons sesame oil2 teaspoons sesame seeds1 teaspoon sugar (optional)
