Korean-Style Garlic Sauteed Cucumber (MuChim)
Before I ever actually tried this, I probably would’ve gagged at the idea of cooked cucumber. In fact, interestingly enough, I can recall my facebook pal (and HUGE animal rights activist) Ricky posting a picture of stir-fried cucumber on his instagram once and I totally made fun of him for it! In my defense, however, his concoction was NOT this recipe and he even admitted that his recipe was a total fail.
I guess I’d just always associated cucumber with cold salads and snacks. And rightfully so. After all, why the hell else would the phrase “cool as a cuke” be used so often?
Whatever the case, I was wrong. And I’m so thankful to Cousin Paula for treating me to Korean food the night before I left Vancouver.
Thanks to her, I was able to try this super tasty, hot cucumber side dish (which is actually called “MuChim” in Korea.)
This week, I created my own healthier version that’s lower in salt, sugar and oil. Yes, my version instantly sounds way more boring BUT surprisingly enough, it still tastes pretty damn good! You be the judge!
1 medium-sized field cucumber or 2 Kirby cucumbers
1/2 tsp. sea salt
1/2 tsp. chili flakes
1 chopped green onion
1 clove minced garlic
1 tsp. apple cider vinegar
1/4 tsp. cane sugar
1 tsp. sesame oil
Thinly slice the cucumber into circles (if using kirby cukes) or half circles (if using a bigger cucumber. Toss the cucumbers with salt and set aside for 15 -20 minutes.
Mix remaining ingredients together in a separate bowl minus the sesame oil. Heat the sesame oil in a non-stick fry pan over medium heat. Drain the excess liquid from the cucumbers then mix well with all remaining ingredients. Toss into the hot pan and saute for a few minutes until the cucumber is heated through. Can sprinkle with sesame seeds for an extra boost of healthy fats (and taste.) 🙂