Jessica has been asking me to post a kimchi recipe on the blog for ages now. But the truth is, kimchi is usually made in pretty large quantities, and I usually snag a gallon jar from my mom when I visit. So no cabbage kimchi recipe yet… but I promise to get one on here at some point.
But this cucumber (oi) salad is very similar to oi kimchi. Oi, pronounced “oh-yee” is the Korean word for cucumber and muchim, pronounced “moo-cheem” means mixed with sauce/seasoning. Oi muchim is spicy, crunchy, slightly sweet, and tangy. It’s a refreshing take on cucumber salads that are all over the place during the summer.
oi muchim (korean cucumber salad)
serves 2-4 as side dish
1/2 small onion, thinly sliced (or 2 scallions, chopped)
2 tablespoons rice vinegar
2-3 teaspoons gochugaru (Korean hot pepper flakes)
1 1/2 teaspoons toasted sesame oil
1 teaspoon toasted sesame seeds
3/4 teaspoon salt
1 teaspoon honey or sugar
1 clove of garlic, minced
4 Kirby cucumbers (or 2 English cucumbers), sliced 1/8-1/4 inch thick
Mix all of the ingredients except the cucumber in a medium to large bowl. Taste for seasoning and adjust. Add the cucumber to the sauce and stir gently to combine. Let sit for 15-20 minutes so the flavors can combine. Can be served cold or at room temperature.