Korean Marinated Cucumber Banchan (Oi Muchim) Recipe

Serious Eats
Serves: 2 Save

Ingredients (9)

  • 4 Persian cucumbers (about 10 1/2 ounces; 300g), sliced crosswise into 1/2-inch-thick rounds
  • 1 tablespoon (8g) coarse ground gochugaru (Korean chili flakes)
  • 1 1/2 teaspoons (6g) kosher salt
  • 1 teaspoon (5g) sugar
  • 2 tablespoons (30ml) unseasoned rice wine vinegar
  • 1 teaspoon (5ml) fish sauce
  • 1 medium clove garlic (5g), finely minced or grated
  • 3 tablespoons (45ml) toasted sesame oil
  • 1 tablespoon (10g) toasted sesame seeds

Directions

Learn how to make this recipe at Serious Eats

Go to Recipe

Dill Cucumber Gin

The Bar

Ingredients (8)

  • 1.5 oz. Tanqueray London Dry Gin
  • 0.75 oz. Fresh Lemon Juice
  • 0.5 oz. Elderflower Liqueur
  • 0.5 oz. Sugar Syrup
  • 2 pieces Cucumber
  • 2 pieces Dill
  • 1 pinch of Salt
  • Ice
Save
Add to List

Discover fascinating facts and health benefits about some of the ingredients in the recipe, including other delicious recipes!