Cucumber Muchim

• servings: 2 servings
• total time: 45 min

Ingredients

3 small cucumbers, cut into ¼-inch (6 mm) chunks

½ teaspoon kosher salt

2 teaspoons sugar

1½ teaspoons brown rice vinegar

1¼ teaspoons gochujang

1 teaspoon coarsely ground gochugaru

1 teaspoon hansik ganjang

¼ onion, thinly sliced

Sesame seeds, for garnish

Directions

In a bowl, gently toss the cucumber with the salt and set aside for 30 minutes.

After 30 minutes, quickly rinse the cucumber with water and squeeze in towels to remove the moisture.

In a medium bowl, combine the sugar, vinegar, gochujang, gochugaru, and ganjang and mix well. Add the cucumbers and onion and toss to combine. Sprinkle with sesame seeds and serve immediately.

TIP: This muchim is best eaten right away but can be stored in an airtight container in the refrigerator for up to 2 days.

Notes

From: ‘Jang’ by Mingoo Kang