Korean Marinated Cucumber Banchan (Oi Muchim)

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Andraya P.

Trying to keep it together in the kitchen.

4 Persian cucumbers (about 10 ½ ounces; 300g), sliced crosswise into ½-inch-thick rounds

1 tablespoon ( 8 g) coarse ground gochugaru (Korean chili flakes)

1 ½ teaspoons ( 6 g) kosher salt

1 teaspoon (5g) sugar

2 tablespoons (30ml) unseasoned rice wine vinegar

1 teaspoon (5ml) fish sauce

1 medium clove garlic ( 5 g), finely minced or grated

3 tablespoons (45ml) toasted sesame oil

1 tablespoon (10g) toasted sesame seeds

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