Korean Cucumber Muchim


1 1/2 cups cucumbers, sliced
1 tsp. salt (Korean salt is less salty than Western)
1 tbs. vinegar
5 tsp. sugar
1 tbs Korean red pepper power (goch'u garu)
1 tsp. very finely chopped green onion
1 tbs roasted seasame seeds

1. Throughly wash cucumbers, scrubbing skins with salt Cut in half length and slice thinly.

2. Make sauce by combining salt, sugar, and vinegar and stir until sugar/salt dissolve.

3. Mix cucumbers with the sauce. Add red pepper powder, green onion, and sesame seeds and mix well.

***This muchim is meant to be used almost like a pickle to accompany other dishes. It is not a salad and you wouldn't want to eat a whole bowlful of it plain--well, unless you are pregnant and have an inordinate urge for sour and salty foods or you are just one crazy chick like me.

***I usually at least double this recipe. But if you aren't used to eating this, you might want to start with the original proportions.

***It will keep in the refrigerator for a while.

***Don't use watery or seedy cucumbers. Use firm, fresh, pickling type cucumbers. If cucumber is bitter, peel it. The cucumbers I have found in Korea are never bitter and I think this recipe is better with the skin on.

3 comments:

  1. Just came back from the farmer's market with some yummy Korean cucumbers, googled for some information about them, and found this recipe. Looks great, although I won't be able to get to a Korean store for pepper unitl Monday. I'll definitely try this dish then. Thanks!

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  2. Hope you enjoy it! Mmm, maybe I should make another batch of it today. I'm addicted now.

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  3. Sweet. We had this the other day at my school and I thought it was delicious, like kimchi but without the fermented taste. I asked around and got the name, now I have the recipe. Can't wait to eat this. Gomapsumnida!

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