I have said many times before that Korean food is very seasonal. I especially look forward to the summer dishes like tangy Mul Kimchi (“water kimchi”), Oi Seobaggi (Cucumber Kimchi), and all the bright cool summer dishes that refresh in the summer heat.
One of Eun Jeong’s regular creations is a Spicy Cucumber Salad, Oi Muchim (오이 무침). I really love this stuff, and I can see it being the hit of any backyard BBQ.

Cool & Spicy Cucumber Salad (Oi Muchim)

Rating: 5 stars

Prep Time: 20 minutes

Total Time: 20 minutes

Yield: 4

Calories per serving: 86.3

Fat per serving: 3.5 g

Instructions

1. Slice a seedless Cucumber and mix with around a teaspoon of fine sea salt for fifteen minutes.

2. Soak sliced onion in a mixture of water and a tablespoon of rice vinegar in the refrigerator.

3. Rinse the cucumbers thoroughly and set them aside.

4. Mix crushed garlic, gochugaru, gochujang, corn syrup, rice vinegar, and toasted sesame seeds.

5. Taste and balance the flavors to your liking.

6. Drain the onions. Add the onions and cucumbers to the dressing. Mix.

7. Serve chilled.

Eun Jeong just made this now. I am quickly uploading the pictures and typing the recipe because she’s already started eating. Gotta go!

About the Author

Joe McPherson is a contributor to Asia Society Korea Center's lifestyle webzine, ROK'n Seoul. He founded ZenKimchi in 2004. He has been featured and sourced in The New York Times, The Wall Street Journal, The Los Angeles Times, The Washington Post, CNN, KBS, MBC, SBS, Le Figaro, Travel + Leisure Southeast Asia, Harper’s Bazaar Korea, The Chosun Weekly, and other Korean and international media. He has consulted for The Travel Channel’s “Bizarre Foods with Andrew Zimmern,” Lonely Planet, and the PBS documentary series “Kimchi Chronicles.” 

Full bio