Spicy Korean Cucumber Kimchi (Oi Muchim)

Ingredients

• 3 Persian cucumbers (or 1 English cucumber)
• 1 tsp salt
• 1 tbsp gochugaru (Korean chilli flakes)
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp sugar
• 1 clove garlic, minced
• 1 tsp toasted sesame seeds
• 1 spring onion, thinly sliced

Instructions

1. Smash cucumbers lightly with the flat side of a knife, then cut into bite-sized pieces.
2. Toss with salt and let sit 5 minutes. Squeeze out excess water.
3. Mix gochugaru, soy sauce, rice vinegar, sesame oil, sugar, and garlic in a bowl.
4. Add cucumbers and toss until well coated.
5. Top with sesame seeds and spring onion.

Notes

Eat this within a few hours. Unlike regular kimchi, cucumber kimchi doesn't improve with fermentation — it just gets soggy.