Cucumber Kimchi Salad - (Oi Muchim) also called Oi Moochim
This is my mother in law's recipe. I think you would normally add about a Tablespoon Rice wine vineger to it as well, but she does not like anything sour so she does not add this.
Ingredients
5 small pickle cucumbers (sliced into thin quarter 1/2 moon shapes)
2 tsp salt
3 scallions chopped fine (slice the white part in half and then chop the white and green parts)
optional -1 tsp dashida Korean beef stock powder (could use msg or leave out of you don't have)
1 tsp garlic chopped fine
2 tsp roasted seasame seeds
2 tsp dark sesame oil
optional - add Korean red pepper to tastePreparation
Cut cucumbers in quarters and then slice into thin 1/2 moons. Put in a bowl and cover with salt while you prepare the rest of the ingredients.
Slice the thick white part of the scallions (green onion) and chop the white and green parts in a fine chop. Throw them in the bowl with the cucumbers.
Sprinkle about a tsp. of dashida beef stock base on the mix for flavor. Optionally you could use msg or just leave this out. You could also use rice wine vinager.
Chop about 1 tsp fresh garlic cloves in a fine chop and add. Sprinkle 2 tsp. Korean roasted sesame seeds on top - enough to cover in a light sprinkle. Add about 2 tsp dark Korean sesame oil. To make a spicy version of this add just a bit of Kroean red pepper flakes. I like to leave half the mixture without red pepper and half with.
