Ingredients
- 300 g / 10.5 oz cucumber
- 2 g / 1/3 tsp fine salt
- 10 mL / 2 tsp rice vinegar
- 5–10 mL / 1–2 tsp gochugaru
- 5 mL / 1 tsp soy sauce
- 5 mL / 1 tsp sesame oil
- 3 g / 1 tsp sesame seeds
Method
- Slice cucumber and toss with salt.
- Stand 8 minutes, then drain without aggressively squeezing.
- Combine remaining ingredients.
- Toss and serve promptly.
Equipment
Knife, Cutting board, Mixing bowl
Storage
Best freshly mixed; refrigerate leftovers promptly and expect softening.
Substitutions
Gochugaru has no exact substitute; use less rather than relabeling another chile as equivalent.
Allergens
Soy, Sesame, Wheat may be present in soy sauce
Cultural context
Cucumber muchim varies in sweetness, acidity, heat, and salting method.
Related dishes
Steamed rice, A mixed banchan table
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