Need a new way to prepare all those cucumbers that are in season? Try these palate-cleansing tart, spicy, and just a tad sweet marinated Korean cucumbers! “Oi muchim is a Korean banchan that shows off the best attributes of cukes…These marinated cucumbers hold on to the crunch and succulence of fresh raw vegetables, but pick up heat from the gochugaru along with salinity and acidity from the dressing, giving classic pickled cukes a serious run for their money.” - Sunny Lee
Photo: Vicky Wasik | Serious Eats
Ingredients
Serves 2 to 3 as a large side dish, or 4 to 6 as a banchan
4 Persian cucumbers (about 10 1/2 ounces), sliced crosswise 1/2 inch thick (or regular cucumbers seeds removed)
1 Tbsp coarse ground gochugaru (Korean chili flakes)
1 1/2 tsp kosher salt
1 tsp sugar
2 Tbsp unseasoned rice wine vinegar
1 tsp fish sauce
1 medium garlic clove, very finely minced or grated
3 Tbsp toasted sesame oil
1 Tbsp toasted sesame seeds
In a medium bowl, combine cucumbers, gochugaru, salt, and sugar. Using clean hands (gloves optional), massage cucumbers, squeezing and tossing them with seasoning, until cucumber is well-coated on all sides and begins to release liquid and color of gochugaru brightens to vibrant orange-red, about 1 minute.
Transfer cucumbers to a colander, then set colander inside bowl used to season cucumbers. Cut a round of parchment paper large enough to cover surface of cucumbers, and place over cucumbers. Then place a weight on top of parchment to press down on cucumbers (canned goods, a cast iron skillet, etc). Set aside to drain for at least 30 minutes and up to 1 hour.
Meanwhile, in a separate medium bowl, whisk together rice wine vinegar, fish sauce, and garlic. Whisking constantly, slowly drizzle in sesame oil until emulsified.
Once cucumbers have drained, remove weight and discard parchment paper. Using clean hands, squeeze cucumbers to get rid of excess moisture, then transfer to bowl with dressing; discard accumulated cucumber liquid. Toss cucumbers with dressing until well-coated all over, about 30 seconds. Add sesame seeds and toss to combine. Divide between small individual serving bowls and serve, or transfer to airtight container and refrigerate for up to 2 days.
Recipe from Sunny Lee | Serious Eats
