Oi Muchim (오이무침)
Use pickling cucumbers like Persian, Korean, or Kirby for the best results.
1 lb. Persian cucumbers
2 tsp. Coarse Kosher salt
¼ cup Komo’s Kimchi Paste
¼ cup Seasoned rice vinegar
2 tsp. Sesame oil
2 tsp. sugar
Cut the 1 lb. of Persian cucumbers into thin slices.
Toss them with 2 tsp. Coarse Kosher salt and then let them sit in a colander for 1 hour.
Gently squeeze water out of cucumbers then drain. Add ¼ cup of Komo’s Kimchi Paste, ¼ cup of Seasoned rice vinegar, 2 tsp. sugar, and 2 tsp. Sesame oil to the cucumbers. For the best results, place in an airtight container and eat after one hour. Keep for up to 4 days.