When I put cucumber muchim on the table, it goes fast because the combination of garlic, gochugaru, sesame and cucumbers is that irresistible. My go-to cukes for this Korean banchan — from my book Hand Taste: Cook Like a Korean Grandmother — are Persian cucumbers, but in the summer I'll also use a mix of seasonal cucumbers. If you're using large cucumbers, like English, slice them in half lengthwise first before slicing them crosswise. The only cucumbers I avoid using are those with very large seeds and thick skins. The key to this dish is a short brining step that allows the cucumbers to soak up more seasoning. I use a mandoline to make thin, even slices, but as long as you aim for uniform slices a knife is fine. Fortunately, the muchim is ready to eat the day it's made, but I like it best a day later when its flavors have had a chance to deepen.
Full Recipe
Author
Food Network | 2026-04-13
Source
