Monday, May 2, 2011

Spicy Cucumber Salad (Oee Muchim)

'Muchim' is the Korean word for any dish that is made by mixing vegetables and sauce ingredients by hand in a bowl. These dishes are usually whipped up in the kitchen as a quick side dish and are a nice alternative to kimchi when you don't have any in the house. Definitely a useful recipe to have on hand.


Ingredients:
5 small cucumbers sliced 1/4"thick
1 T salt
1 t minced garlic
1 T chopped green onion
2 t red chili powder
2 t white vinegar (rice or apple vinegar preferably)
2 t sugar
1 t toasted sesame seeds
1 t sesame oil (optional)


1. Put the cucumber slices and the salt into a bowl and mix around with your hands. Let sit for 5 minutes then squeeze out any excess water that formed.





2. Add the vinegar, red chili pepper, sugar, minced garlic, green onions and mix it around so everything is evenly coated. (add sesame oil if you'd like)


3. Add sesame seeds and it's ready to serve. Will stay good in the fridge for 1 or 2 days.

17 comments:

Ana Degenaar said...

This looks and sounds delicious. I need some of that.

olalla said...

it looks so tasty!

Heather Taylor said...

i would like to eat this now please

Delyth said...

I just bought the Foodtrucks cookbook and was interested to read about the Kogi story in LA and other Korean fusion that seems to be exploding everywhere. I wrote a post on it here:

http://www.thedelicious.net/2011/04/current-food-craze-korean-tacos.html

I look forward to your posts and admire your great photography.

Anonymous said...

I am going to prepare this, too!!!

Thank you, girls, for sharing!!!

Sandy

Maria said...

What kind of red chili do you use?? Loving the recipes and can't wait to try them!

jeana sohn said...

@maria
korean red paper flakes work the best for this dish. you can find them at any korean markets.

cmg said...

I am definitely making this...all the little dishes of veggies are my favorite part of dinner in Korean restaurants!

Elise said...

So excited to find your blog! I want to try some Korean recipes and this is much more accessible than talking to my mother-in-law. As a novice at eating Korean food, it is not particularly helpful to have instructions like "put enough of ___ in until it tastes right"...

annejsf said...

Hi! I love both of your blogs- Bap story is such a cute idea and I look forward to many more delicious posts. If you're taking requests, could you do a post on a healthier dukbokki and maybe some recipes for healthier soju cocktail recipes? Thanks!

Simone LeBlanc said...

This sounds deliciousss. Perfect for this heat wave,too.

thetwicebitten said...

I think this is the first time I have drooled over cucumber. You guys are amazing!

Jessica said...

I will be making this to take to work for lunch. It looks delicious! Thanks for sharing.

Eunice Yooni Kim said...

I'm super excited for your blog!!!

i think you should do a post on spicy squid or the little candied potatoes. or dak jim. yayyyyy korean food.

Ellen said...

Thank you so much for sharing these yummy yummy recipes. I made the tofu and cucumber salad yesterday! I doubled the recipe though, and I think there was more sauce than seen in your photo, but IT WAS THE TASTIEST SAUCE I've had in a while.

Let me know how I did! I posted the pics of the meal:

quivered.blogspot.com

Once again, I'm loving Bap Story!
THANK YOU!

Maria said...

Thanks for replying to my question Jeana!

michele said...

I'm so excited for Bap Story too! So far I've made your kimchi bokum bap and now this!

I miss my mom's Korean cooking so much! She lives 1700 miles away, so it's nice to be able to use the kimchi and gochu-gadoh she sends me on different dishes.

This is so refreshing for summer. I've already made 4 batches! YUM!