Cucumber Side Salad (Oi Muchim)

A quick, refreshing Korean-style banchan using Mama Kim’s Kimchi Chilli Sauce

Ingredients (2 servings):

• 1 Lebanese cucumber (or ½ telegraph cucumber), thinly sliced
  

• 1–2 tsp Kimchi Chilli Sauce (adjust to taste)
  

• ½ tsp sesame oil
  

• ½ tsp rice vinegar (optional, for extra tang)
  

• ½ tsp roasted sesame seeds
  

• 1 pinch of sugar (optional, if cucumber is bitter)
  
  

Instructions:

1. Lightly salt the cucumber slices and let sit for 5–10 minutes. Gently squeeze out excess moisture.
   

2. In a bowl, combine Kimchi Chilli Sauce, sesame oil, vinegar (if using), and sugar.
   

3. Add the cucumber and toss gently until evenly coated.
   

4. Garnish with sesame seeds. Serve immediately or chill before serving.
   
   

Tips:

• Salting the cucumber helps keep it crunchy and allows the seasoning to absorb better.
  

• Optional extras: minced garlic, chopped spring onion, or thinly sliced white onion for added flavour.