Oi Moochim (Summer Cucumber Side Dish)
I know that this picture makes the dish look so spicy, but really it’s not too spicy, so don’t let it scare you. And you can always add less pepper paste and pepper powder! 🙂
I’ve previously talked about how Korean macrobiotic cooking calls for a lot of moochim/sengchae dishes (raw-mixed side dish, a non-cooked version of Namul) during the summer. One of the most loved Korean moochim dishes during the summer is Oi moomchim. It is very easy to make and Koreans love it. You will literally find this side dish served in all the Korean restaurants. Bill and I always end up asking for a second serving of Oi Moochim. It’s one of Bill’s favorite sides dishes, and I can eat a whole bowl of steamed brown rice with this!
Oi Moochim Recipe
2 Korean cucumbers (halved and sliced diagonally)
1/2-1 Tbs Korean pepper paste (to taste)
1/4-1/2 Tbs Korean pepper powder (to taste)
1 tsp diced garlic
1 tsp sesame seeds
1 tsp apple cider vinegar
1-2 Tbs agave nectar or raw cane sugar (to taste)
Generous amount of black pepper to taste
1. Put all the ingredients (except the cucumbers) together and mix well.
2. Halve and diagnoally slice the cucumbers. (We peeled our cucumbers as our cucumbers with skin were a little more bitter than we like it, but you don’t have to if they are not bitter!)
3. Add the cucumbers and mix well with hand (like we always say – sohn-maht), and there you go! Serve with brown rice and other banchan!
We get multiple cucumbers every other day from our garden, so these are from our garden! Cucumbers (and some other plants) are sooo easy to grow, if you have some space in your backyard, you should consider a garden.
Mix the ingredients well with the sliced cucumber.
So easy and really the ultimate taste of Korean summer – Oi Moochim. Can’t live without it during the summer! Happy Summer, everyone!! 🙂