The fir eats / Andrew Bui
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Chef Chris Cho | 2023-03-23 21:48:35 |  81,389 Views |
Easy Korean Spicy Cucumber Salad (Oi-muchim) | Mama Cho Series
Spicy Korean cucumber pickles called oi muchim are a typical side dish (banchan) served at Korean barbecue. But they also work well on a sandwich with grilled meat or scrambled eggs. You can even skewer them as a garnish for cocktails such as in a martini or bloody Mary.
These cucumber pickles are made by sprinkling crisp cucumbers with a little salt letting them sit to extract their moisture and then tossing them with some spices. They’ll be ready in an hour or two but will keep for up to a week covered and refrigerated; just keep in mind that the spiciness will increase as they sit.
“The perfect side dish or topping for any meal are well-seasoned pickled cucumbers.” —Lauryn Bodden
