 Ingredient1 1/2 cups Korean cucumbers, sliced
1 tsp. salt (Korean salt is less salty than Western)
1 tbs. vinegar
5 tsp. sugar
1 tbs Korean red pepper power (goch'u garu)
1 tsp. very finely chopped green onion
1 tbs roasted seasame seeds
Direction1. Thoroughly wash cucumbers, scrubbing skins with salt Cut in half length and slice thinly.
2. Make sauce by combining salt, sugar, and vinegar and stir until sugar/salt dissolve.
3. Mix cucumbers with the sauce. Add red pepper powder, green onion, and sesame seeds and mix well.
Remark***This muchim is meant to be used almost like a pickle to accompany other dishes. It is not a salad and you wouldn't want to eat a whole bowlful of it plain--well, unless you are pregnant and have an inordinate urge for sour and salty foods or you a |