Oi Muchim

🔥 Prep

• Rinse the 2 cucumbers, trim ends, and slice them into thin half‑moon rounds (about ¼‑inch thick).
• Place the sliced cucumbers in a colander, sprinkle with a pinch of salt (optional), and let sit for 5 minutes; then gently press to remove excess water.
• Measure out 1 tbsp chili powder, 1 tbsp soy sauce, 1 tbsp vinegar, 1 tsp sugar, and 1 tsp sesame seeds into separate small bowls.

🔥 Cook

• 1. In a large bowl, combine the sliced cucumbers, 1 tbsp chili powder, 1 tbsp soy sauce, 1 tbsp vinegar, and 1 tsp sugar; toss to coat evenly. (2 minutes)
• 2. Let the mixture rest at room temperature for 5 minutes to allow the flavors to penetrate and the cucumbers to soften slightly.
• 3. After resting, give the salad a final toss, then sprinkle with 1 tsp sesame seeds. Serve immediately, or transfer to a covered container and chill for 10 minutes before serving for extra crispness.

🔥 Serve

• Serve the Oi Muchim chilled as a refreshing side dish alongside Korean BBQ (galbi, bulgogi), fried chicken, or steamed rice.
• Garnish with an extra sprinkle of sesame seeds and a few thin slices of red chili for added color and heat, if desired.
• Pair with lettuce wraps (ssam) or use as a topping for bibimbap or cold noodle dishes.