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

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