Recipe courtesy of Esther Choi
Recipe courtesy of Esther Choi
Watch how to make this recipe.
Cucumber Muchim
Getting reviews...
- Level: Easy
- Total: 40 min
- Active: 20 min
- Yield: about 1 quart
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 43
- Total Fat
- 2 g
- Saturated Fat
- 0 g
- Carbohydrates
- 5 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 236 mg
When I put cucumber muchim on the table, it goes fast because the combination of garlic, gochugaru, sesame and cucumbers is that irresistible. My go-to cukes for this Korean banchan — from my book Hand Taste: Cook Like a Korean Grandmother — are Persian cucumbers, but in the summer I’ll also use a mix of seasonal cucumbers. If you’re using large cucumbers, like English, slice them in half lengthwise first before slicing them crosswise. The only cucumbers I avoid using are those with very large seeds and thick skins. The key to this dish is a short brining step that allows the cucumbers to soak up more seasoning. I use a mandoline to make thin, even slices, but as long as you aim for uniform slices a knife is fine. Fortunately, the muchim is ready to eat the day it’s made, but I like it best a day later when its flavors have had a chance to deepen.
- Level: Easy
- Total: 40 min
- Active: 20 min
- Yield: about 1 quart
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 43
- Total Fat
- 2 g
- Saturated Fat
- 0 g
- Carbohydrates
- 5 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 236 mg
Ingredients
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- Marinate the cucumbers: In a medium bowl, mix the cucumbers with the salt, 2 tablespoons vinegar and the sugar. Let sit for 20 minutes, mixing once halfway through.
- Rinse and drain the cucumbers: In a colander, drain the cucumbers and rinse them to remove any excess salt. Wipe out the bowl. Lay out a large piece of cheesecloth or a kitchen towel. Put half of the cucumbers in the center, then twist the cheesecloth into a bundle, squeezing to remove extra water. Return the cucumbers to the bowl and repeat with the remaining cucumbers. When they’re ready the cucumbers will be soft and flimsy, not crisp and crunchy.
- Mix in seasonings: Add the gochugaru, garlic, sesame oil, fish sauce, mirin and the remaining 2 tablespoons vinegar to the cucumbers and mix until the cucumbers are completely coated. Sprinkle sesame seeds on top if serving right away. If not, refrigerate until ready to eat, adding the sesame seeds before serving. The muchim keeps refrigerated in an airtight container for up to 1 week, though it will get progressively softer and more watery as it sits.
