Crispy cucumber banchan (Oi muchim) from Everyday Korean: Fresh, Modern Recipes for Home Cooks (page 101) by Kim Sunee and Seung Hee Lee

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Rice balls wrapped in leafy greens (Sjambap); Candied baby potato banchan (Gamja jorim); Fresh bean sprout banchan (Sukju namul); Napa cabbage banchan; Winter radish kimchi with clear broth (Dongchimi)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • SheilaS on April 21, 2023

    This was perfect for what I wanted - a crispy, nicely seasoned cucumber side dish that wasn't vinegary. I used Persian cucumbers and loved how crispy they were.

  • bernalgirl on February 28, 2022

    Easy and delicious, I added 1 teaspoon rice vinegar for a slight hit of acid. Loved this with the bulgogi meatballs

  • Lepa on January 08, 2020

    This is good but not great. I think it needs some acid.

  • Yildiz100 on November 06, 2018

    Not a favorite version of this dish. Very little seasoning for a lot of cucumbers.

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